Millet Pancakes With Pesto Food

MILLET CAKES WITH BASIL PESTO

Steps:

• Cook the millet according to the package directions until cooked through and fluffy. Let cool.
• Meanwhile, place the carrots, onions, bell peppers, garlic and Italian seasoning in a food processor and pulse until the vegetables are in tiny pieces.
• Heat 2 teaspoons of the oil in a medium saucepan over medium heat and add the vegetables. Cook, stirring, until the vegetables are soft, 3 to 4 minutes. Let cool slightly.
• Place the millet, vegetables and egg in a medium bowl and thoroughly combine. Form patties, about 2 tablespoons each.
• Once all the patties are made and resting on a plate, heat 1 tablespoon of the oil in a large skillet over medium heat. Add the patties in a single layer and cook until golden, 5 minutes on each side. Transfer to a paper towel-lined plate and let cool. Repeat with the remaining patties, adding more oil to the skillet, if needed.
• Serve the millet cakes with the basil pesto.
• Place the basil, oil, pine nuts, Parmesan, salt and garlic in a food processor and puree until smooth.

PESTO PANCAKES

Steps:

• Heat a greased griddle until drops of water sprinkled on it evaporate noisily.
• Stir baking mix, water, Cheddar cheese, and pesto together in a bowl to form a batter; adjust amount of baking mix and water according to your preference.
• Pour 1/4 cup batter onto the griddle. Cook until bubbles begin to form on top, 2 to 3 minutes; turn and cook second side to a golden brown color, another 2 to 3 minutes. Repeat until all batter is used.

MILLET PANCAKES

Steps:

• Combine flour and baking soda.
• Add Fizzy Lizzy and oil and stir.
• Heat cast iron skillet and brush with oil.
• Ladle batter into skillet to form 2-3 inch pancakes. Turn quckly so as not to brown too darkly.
• They will be slightly crumbly, but are yummy with jam.

MILLET PANCAKES WITH PESTO

Steps:

• For the pancakes, boil the millet in a pot with vegetable broth. Cover the pot with lid and let cook at very low heat for 20 minutes. Remove the pot from heat and let the millet stand for another 15 minutes, do not open the lid.
• For the pesto, rinse the parsley and chives, pat dry and chop. Puree the parsley and chives with thyme, almonds, half the Parmesan cheese and olive oil in a blender to a smooth paste. Season the pesto with a little salt.
• Mix the ceam, pureed tomatoes, eggs and remaining Parmesan cheese into the cooked millet. Heat canola oil in the pan, spread 2 tablespoons of the millet mixture into flat pancakes and fry on both sides until light brown. Cook more pancakes from the mixture until it is used up. Serve the millet pancakes with pesto.
• Serve as desired with a fresh green salad.

ORANGE MILLET PANCAKES (GLUTEN-FREE)

Steps:

• Pulse the sugar in a spice grinder or food processor a few times, to make the sugar finer, but not a powder.
• Over medium-high heat, toast the 1/4 of whole millet in a dry skillet for about 5 minutes, or until the millet begins to pop and gives off a toasty aroma. Set aside.
• Combine the flour, sugar, baking soda and salt in a small bowl and set aside.
• In a separate bowl, beat the egg then add vanilla, milk, zest and stir to combine. Whisk in the olive oil.
• Pour the wet ingredients into the dry ingredients and whisk until combined.
• Whisk in the 1/4 cup of toasted millet.
• Heat a cast iron pan or griddle over medium heat and allow to get very hot. Rub the pan with a little bit of safflower oil.
• *Before scooping or pouring each pancake, stir the batter and scoop from the bottom, as the whole millet will settle.
• Scoop or pour 1/4 cup of the batter onto the griddle and cook for about 1-2 minutes on each side.
• Repeat until batter is used up.
• Meanwhile, over medium-low heat, combine the maple syrup and orange juice to gently warm it. Drizzle over pancakes and garnish with an orange slice.