- 1/3 cup millet
- 2 large eggs
- 1-1/2 cups buttermilk
- 1/4 cup pure maple syrup
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- 1-1/2 cups whole grain pastry flour
- 1-1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 pint raspberries
- 1 pint vanilla frozen yogurt
Put the millet in a medium saucepan over medium heat. Toast the grains, shaking the pan often, for three minutes, or until lightly browned. Add 1 cup water and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed.
Remove from heat, do not remove the cover, and let stand for 15 minutes. Cool to room temperature.
Meanwhile, in a medium bowl, combine the eggs, buttermilk, maple syrup, oil, and vanilla extract.
In a large bowl, combine the flour, baking soda, cinnamon, and salt. Form a well in the center of the flour mixture, pour in the buttermilk mixture, and stir to incorporate the dry ingredients into the we just until blended. Add the millet, stirring to blend.
Lightly oil a griddle or large skillet and heat over medium-high heat. Drop the batter by scant 1/4 cups onto the pan. Cook for 3 minutes, or until the uncooked side begins to bubble. Flip over and cook for 2 minutes, or until browned.
To serve, place 3 pancakes on each plate. Top with the raspberries and frozen yogurt.
Serves: Makes 6 servings
Source: Simply Organic, by Jesse Ziff Cool, Chronicle Books
