Millet-Scallion Pancakes

The batter for these fritter-like cakes is pretty dry, but that’s what yields crisp results. Pressing them flat in the pan also helps maximize the crunch factor. Also try it with: Brown rice or quinoa

Photo by Lisa M.
Adapted from bonappetit.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bonappetit.com

Ingredients

  • 3/4

    cup millet

  • 1 1/2

    teaspoon kosher salt, plus more

  • 1/3

    cup reduced-sodium soy sauce

  • 3

    tablespoons unseasoned rice vinegar

  • 2

    teaspoons sugar

  • 2

    teaspoons toasted sesame seeds

  • 1

    teaspoon Sriracha

  • 8

    scallions, thinly sliced, divided, plus more for serving

  • 2

    large eggs

  • 6

    tablespoons buttermilk

  • 3

    tablespoons cornstarch

  • 1

    tablespoon toasted sesame oil

  • 6

    tablespoons vegetable oil

Directions

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 ¼ of scallions in a small bowl; set sauce aside. Whisk eggs, buttermilk, cornstarch, sesame oil, and 1½ tsp. salt in a medium bowl. Fold in millet and ¾ of scallions. Working in 3 batches, heat 2 Tbsp. 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 ¼” thickness, and cook until golden brown, about 3 minutes per side; transfer pancakes 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.

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