GF
NF
Millet Pancake
In an attempt to get more cultures to embrace millet, the United Nations has named 2023 as the year of the millet and they are hoping that within five years, its consumption overtakes that of other grains like maize or wheat. While millet has been cultivated for millennia in countries like India, China, and sub-Saharan Africa, it is little known in the rest of world and certainly, here in the west. At a time when the world is racked with climate uncertainty, natural disasters and war, millet, unlike maize or wheat, is fast growing and drought and pest resistant. There are many types of millet like fonio, pearl, foxtail, and finger. Millet may even be gentler on our bodies as it is naturally gluten-free and has high levels of protein, fiber, and essential amino-acids. In India, we use millet flour for making certain breads, dumplings, and pancakes (aka chilla) in the wintertime. And whole millet is used in making pilafs or khichri. Millet pairs beautifully with dark leafy greens, mushrooms, and meat dishes. Here is a recipe for a pancake made with millet flour that you can either ferment and keep in the refrigerator for weeks or make an instant version.
In an attempt to get more cultures to embrace millet, the United Nations has named 2023 as the year of the millet and they are hoping that within five years, its consumption overtakes that of other grains like maize or wheat. While millet has been cultivated for millennia in countries like India, China, and sub-Saharan Africa, it is little known in the rest of world and certainly, here in the west. At a time when the world is racked with climate uncertainty, natural disasters and war, millet, unlike maize or wheat, is fast growing and drought and pest resistant. There are many types of millet like fonio, pearl, foxtail, and finger. Millet may even be gentler on our bodies as it is naturally gluten-free and has high levels of protein, fiber, and essential amino-acids. In India, we use millet flour for making certain breads, dumplings, and pancakes (aka chilla) in the wintertime. And whole millet is used in making pilafs or khichri. Millet pairs beautifully with dark leafy greens, mushrooms, and meat dishes. Here is a recipe for a pancake made with millet flour that you can either ferment and keep in the refrigerator for weeks or make an instant version.
30 Min to 1 Day
4
For the fermented batter:
For the instant batter:
To make the pancake:
Notes & Variations
- You could add eggs to the fermented batter if you like. For 1/2 cup of batter, add one egg and a sprinkling of salt and cook as directed above.
- When picking the vegetables to cook with the chilla, make sure they are sliced thinly so they can cook with the chilla and be careful not to put too many vegetables or they may not cook right.
- To make the pancake vegan, replace eggs with 4 tablespoons of coconut milk.
For the fermented batter:
For the instant batter:
To make the pancake:
Notes & Variations
- You could add eggs to the fermented batter if you like. For 1/2 cup of batter, add one egg and a sprinkling of salt and cook as directed above.
- When picking the vegetables to cook with the chilla, make sure they are sliced thinly so they can cook with the chilla and be careful not to put too many vegetables or they may not cook right.
- To make the pancake vegan, replace eggs with 4 tablespoons of coconut milk.
Tags:
Stock Your Pantry
Ghee is a class of clarified butter that originated in ancient India.
A solid brass pot with steel lining. Ideal for ghee or other kitchen ingredients.
A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.
Tags:
Stock Your Pantry
Looking to switch up your breakfast?
You'll be saying goodbye to the usual butter & maple syrup combo once you give these recipes a try!
FUN PANCAKES FOR EVERYONE
