Homemade Crispy Millet Pancake Recipe

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This Millet Pancake Recipe is easy and gluten-free and it makes such tasty, crunchy pancakes. It is perfect as a base for smoked salmon or caviar because the millet gets very crispy when panfried.

This Millet Pancake Recipe is easy and gluten-free and it makes such tasty, crunchy pancakes. It is perfect as a base for smoked salmon or caviar because the millet gets very crispy when panfried.

Last week, I had a few questions from readers. Mostly, you guys wanted to know what to *do* with millet once you’d cooked it. I recently posted about how I cook millet.

Millet is really versatile and so over the next couple of weeks, I’ll be bringing you some different recipes that use it.

And today, I bring you the best.

The thing about millet is that it’s a tad dry even when cooked. That might sound like a bad thing. And it could be. Except if you have a plan involving a bit of heat and a bit of oil. Then that dryness is magic.

You see, when pan-fried, millet gets crunchy.

The batter for these homemade savory pancakes is made of cooked millet mixed with eggs, Greek yogurt, cornstarch, and green onion. It’s, therefore, a nice and tasty gluten-free pancake batter.

A nice and tasty gluten-free pancake batter that really sizzles when it hits the pan.

If you want to make another easy millet recipe when you’re finished with this one, you should also check out my millet skillet recipe.

I know you’re going to love my crispy homemade millet pancake recipe!

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Homemade Crispy Millet Pancake Recipe


  • Author: Allie McDonald
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4

Description

This Millet Pancake Recipe is easy and gluten-free and it makes such tasty, crunchy pancakes. It is perfect as a base for smoked salmon or caviar because the millet gets very crispy when panfried.


Ingredients

  • 3/4 cup uncooked millet
  • salt
  • 2 eggs
  • 2/3 cup Stonyfield Greek yogurt, divided
  • 3 Tbsp. cornstarch
  • 1/2 cup chopped green onion
  • 6 tsp. vegetable oil
  • 4 oz. smoked salmon
  • 2 Tbsp. chopped dill

Instructions

  1. In a medium saucepan combine the millet with 3 cups water and 1/2 teaspoon salt. Bring it to a boil.
  2. Reduce heat to medium and let it bubble until tender, 15-20 minutes. Drain well. Return millet to the saucepan and spread it out in there.
  3. In a medium bowl beat the eggs lightly. Add 1/3 cup of the Greek yogurt, the cornstarch and 1/2 teaspoon of salt. Stir. Add the millet and the green onions and stir until well combined.
  4. Preheat oven to 250F.
  5. Heat 2 teaspoons of the oil over medium heat in a large nonstick or well-seasoned cast iron skillet.
  6. Add 4 big spoonfuls to the pan, spaced out with room to smoosh them down.
  7. Smoosh them until they’re pretty flat and about 3 inches round. Cook until bottoms are well browned, 2-3 minutes, adjusting temperature if they’re cooking too quickly or not quickly enough.
  8. Flip and cook until small brown spots appear on the underside, about 1 minute more. Transfer pancakes to a pan and put in the oven to stay warm (or see note* below for Make-Ahead instructions).
  9. Add 2 teaspoons more oil to the pan and cook another batch of 4 pancakes. Then 2 teaspoons more oil and another batch of pancakes.
  10. Remove pancakes from the oven. Arrange 3 pancakes on a plate.
  11. Top with 1 ounce of smoked salmon, a heaping tablespoon of Greek yogurt and one quarter of the dill.
  12. Repeat with remaining pancakes.

Notes

  • These pancakes can be made ahead. They won’t be quite as crisp but they’re still delicious. Here’s how to do it: Once you have removed the pancakes from the skillet, transfer them to a plate to cool. Once all pancakes are cooked and then cooled, cover with plastic wrap and refrigerate for up to 5 hours. When ready to serve, arrange them in a single layer on a pan. Heat at 400F until heated through, 6-8 minutes

Don’t those pancakes look crunchy? Head over to the Cook the Story Facebook Page and tell me what you think. Or scroll down to leave a comment here.

This post originally appeared in February 2014. It was revised and republished in September 2018.