Millet-Scallion Pancakes might be a good recipe to expand your morn meal recipe box. This recipe serves 8. One serving contains 228 calories, 5g of protein, and 15g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up sesame seeds, sriracha, soy sauce, and a few other things to make it today. It is a good option if you're following a gluten free and vegetarian diet.
Cook millet in a large saucepan of boilingsalted water, stirring occasionally, untiltender, 15–20 minutes; drain, shaking offas much water as possible.
Spread outon a rimmed baking sheet and let cool.
Meanwhile, whisk soy sauce, vinegar,sugar, sesame seeds, Sriracha, and 1/4 ofscallions 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 tablespoonsvegetable oil in a large nonstick skillet orwell-seasoned cast-iron pan over medium-highheat.
Add heaping spoonfuls of milletbatter to skillet, press to 1/4" thickness, andcook until golden brown, about 3 minutes perside; transfer to a paper towel–lined plate.
Sprinkle pancakes with more scallionsand serve with reserved sauce.
DO AHEAD: Millet can be cooked 2 daysahead; cover and chill. Millet batter canbe made 6 hours ahead; cover and chill.