Ingredients
- 110 g (4 oz) millet grits
- 250 g (2 oz) plain flour
- 1 teaspoon dried active yeast
Preparation
Step 1
Buzz the millet in the food processor until very fine (my food processor did not get the millet that fine, but the bread had crunchy bits. not a problem, still tasty). Mix everything together with enough lukewarm water to produce a pourable batter. Cover with a damp cloth and leave in warm place to ferment. I left mine for about 24 hours. It will expand to unbelievable heights and you wait till it collapses to start the next step.
Fry in a cast-iron skillet with a bit of oil, giving the pan a shake to thin out the pancakes, sort of like you do with crepes. Some of mine were really nice, round, and pretty, others a little demented, but they were all SO good. The original recipe said not to flip them, but I did. I think that's why they were slightly more crispy than the restaurant-made type.