Best 2 Millet Scallion Pancakes Recipes
Millet scallion pancakes are a delectable and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With a crispy exterior and a soft, fluffy interior, these pancakes are a symphony of flavors and textures. Made with wholesome millet flour, scallions, and a touch of garlic, these pancakes are a healthier alternative to traditional pancakes. They are gluten-free, making them suitable for those with celiac disease or gluten sensitivity. The addition of scallions imparts a subtle oniony flavor that complements the nutty taste of millet, while garlic adds a savory touch. These pancakes can be served on their own or paired with your favorite toppings, such as fried eggs, avocado slices, or a dollop of sour cream.
This article provides two variations of millet scallion pancakes: a basic recipe and a vegan version. The basic recipe utilizes eggs to create a rich and flavorful pancake, while the vegan version replaces eggs with a mixture of chia seeds and water, resulting in a tender and fluffy pancake that is equally delicious. Both recipes are easy to follow and require minimal ingredients, making them perfect for busy weeknight meals or relaxed weekend brunches.
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.
MILLET-SCALLION PANCAKES
Steps:
- INSTRUCTIONS Cook millet in a large saucepan of boiling salted water,stirring occasionally,until tender,15-20minutes;drain,shaking off as much wateras possible.Spread out on a rimmed baking sheet and let cool. Meanwhile,whisk soy sauce,vinegar,sugar,sesame seeds,Sriracha, and¼ of scallionsin a small bowl; set sauce aside. Whisk eggs,buttermilk, cornstarch,sesame oil, and 1½tsp.salt in a medium bowl. Fold in millet and ¾ofscallions. Working in 3 batches,heat2 Tbsp.vegetable oil in a large non stick skillet or well-seasoned cast-iron pan over medium-high heat. Add heaping spoonfuls of millet batter to skillet,press to¼"thickness, and cook until golden brown, about 3minutes 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;coverand chill.Millet batter can be made 6 hours ahead;coverand chill.
Tips:
- When measuring the flour, spoon it into the measuring cup and level it off with a knife or straight edge. Do not scoop the flour directly from the bag, as this will result in too much flour being used.
- Make sure the water is hot enough to dissolve the sugar and yeast. If the water is too cold, the yeast will not activate and the pancakes will not rise.
- Let the batter rest for at least 30 minutes before cooking. This will allow the yeast to ferment and the pancakes will be lighter and fluffier.
- When cooking the pancakes, make sure the pan is hot enough before adding the batter. If the pan is not hot enough, the pancakes will stick to the pan.
- Cook the pancakes for 2-3 minutes per side, or until they are golden brown. Do not overcook the pancakes, as they will become dry and tough.
- Serve the pancakes immediately with your favorite toppings. Some popular toppings include butter, honey, maple syrup, fruit, and whipped cream.
Conclusion:
Millet scallion pancakes are a delicious and healthy breakfast option that are easy to make. They are a good source of fiber, protein, and vitamins, and they can be made with a variety of toppings to suit your taste. Next time you are looking for a quick and easy breakfast, give these millet scallion pancakes a try!
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