Millet-Scallion Pancakes

• INGREDIENTS
• 3/4 cup millet
• 11/2 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

1. INSTRUCTIONS
2. Cook millet in a large saucepan of boiling salted water,stirring occasionally,until tender,15-20minutes;drain,shaking off as
3. much wateras possible.Spread out on a rimmed baking sheet and let cool.
4. Meanwhile,whisk soy sauce,vinegar,sugar,sesame seeds,Sriracha, and1/4 of scallionsin a small bowl; set sauce aside.
5. Whisk eggs,buttermilk, cornstarch,sesame oil, and 11/2tsp.salt in a medium bowl. Fold in millet and 3/4ofscallions.
6. Working in 3 batches,heat2 Tbsp.vegetable oil in a large non stick skillet or well-seasoned cast-iron pan over medium-high heat.
7. Add heaping spoonfuls of millet batter to skillet,press to1/4"thickness, and cook until golden brown, about 3minutes per side;
8. transfer pancakes to a paper towel-lined plate.
9. Sprinkle pancakes with more scallions and serve with reserved sauce.
10. DO AHEAD:
11. Millet can be cooked 2 days ahead;coverand chill.Millet batter can be made 6 hours ahead;coverand chill.

ingredients, millet, kosher salt, soy sauce, rice, vinegar, sugar, sesame, seeds, sriracha, scallions, eggs, buttermilk, cornstarch, sesame oil, vegetable oil

Taken from www.epicurious.com/recipes/member/views/millet-scallion-pancakes-52624171 (may not work)