Milletpancakes Food
MILLET PANCAKES
This is a good recipe for people with multiple allergies. Thanks to Inge 1 for recipe #140763 which provided the inspiration.
Provided by Kana6615
Categories Breakfast
Time 20m
Yield 12 pancakes, 2 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 329.3, Fat 8, SaturatedFat 0.6, Sodium 162.8, Carbohydrate 59.6, Fiber 7.6, Sugar 12.7, Protein 8.7
MILLET-SCALLION PANCAKES
Provided by Dawn Perry
Categories Egg Appetizer Side Fry Kid-Friendly Pan-Fry Buttermilk Green Onion/Scallion Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Cook millet in a large saucepan of boiling salted water, stirring occasionally, until tender, 15-20 minutes; drain, shaking off as much water as possible. Spread out on a rimmed baking sheet and let cool.
- Meanwhile, whisk soy sauce, vinegar, sugar, sesame seeds, Sriracha, and 1/4 of scallions in a small bowl; set sauce aside.
- Whisk eggs, buttermilk, cornstarch, sesame oil, and 1 1/2 teaspoon salt in a medium bowl. Fold in millet and 3/4 of scallions.
- Working in 3 batches, heat 2 tablespoons vegetable oil in a large nonstick skillet or well-seasoned cast-iron pan over medium-high heat. Add heaping spoonfuls of millet batter to skillet, press to 1/4" thickness, and cook until golden brown, about 3 minutes per side; transfer to a paper towel-lined plate.
- Sprinkle pancakes with more scallions and serve with reserved sauce.
- DO AHEAD: Millet can be cooked 2 days ahead; cover and chill. Millet batter can be made 6 hours ahead; cover and chill.
POFFERTJES (DUTCH MINI PANCAKES)
An easy, no-yeast recipe for Dutch pancakes, which are called "poffertjes" in the Netherlands. They are traditionally made in a poffertjes pan which has indents, but you can use a large frying pan and scoop a small tablespoon of batter per poffertje into the pan. Serve the poffertjes warm with a knob of butter and powdered sugar.
Provided by stroopwafel
Categories World Cuisine Recipes European Dutch
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- Combine flour and salt in a large bowl; gradually whisk in milk. Add eggs and maple syrup and mix until batter is smooth. Spoon into a piping bag.
- Heat a poffertjes pan over high heat and lightly grease indentations. Fill the holes 3/4 full with batter in the piping bag and cook over high heat until golden brown; turn them over with a fork and cook the other side until golden brown.
Nutrition Facts : Calories 104.5 calories, Carbohydrate 18.7 g, Cholesterol 32.6 mg, Fat 1.4 g, Fiber 0.6 g, Protein 3.8 g, SaturatedFat 0.5 g, Sodium 297.8 mg, Sugar 3 g
MILLET PANCAKES/WAFFLES
Make and share this Millet Pancakes/Waffles recipe from Food.com.
Provided by farmchick 2
Categories Breakfast
Time 10m
Yield 10 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 181.5, Fat 6.9, SaturatedFat 1.4, Cholesterol 46.9, Sodium 186.3, Carbohydrate 26.3, Fiber 3.9, Sugar 1, Protein 5.4
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