Millet Pancakes Food

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/WAFFLES

Steps:

• Mix together the dry ingredients, mix in the wet ones until just mixed. Cook on a hot waffle iron, or frying pan until golden brown.

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.