Millet-Scallion Pancakes
Crispy savory pancakes made with tender millet and fresh scallions, served with a flavorful soy-sesame dipping sauce. These Asian-inspired pancakes combine the nutty taste of millet with classic umami flavors.
Ingredients
- •¾ cup millet
- •1½ teaspoon kosher salt
- •⅓ cup reduced-sodium soy sauce
- •3 tablespoons unseasoned rice vinegar
- •2 teaspoons sugar
- •2 teaspoons toasted sesame seeds
- •1 teaspoon Sriracha
- •8 whole scallions
- •2 whole large eggs
- •6 tablespoons buttermilk
- •3 tablespoons cornstarch
- •1 tablespoon toasted sesame oil
- •6 tablespoons vegetable oil
Cooking Instructions
- 1.
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.
20 min
- 2.
Meanwhile, whisk soy sauce, vinegar, sugar, sesame seeds, Sriracha, and 1/4 of scallions in a small bowl; set sauce aside.
5 min
- 3.
Whisk eggs, buttermilk, cornstarch, sesame oil, and 1 1/2 teaspoon salt in a medium bowl. Fold in millet and 3/4 of scallions.
5 min
- 4.
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.
18 min
- 5.
Sprinkle pancakes with more scallions and serve with reserved sauce.
2 min
- 6.
DO AHEAD: Millet can be cooked 2 days ahead; cover and chill. Millet batter can be made 6 hours ahead; cover and chill.
