Millet-Scallion Pancakes

  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)

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