Tuesday, February 15, 2011

Millet Pancake Recipe

The first time I made these, they came out perfect.  Well, as perfect as a pancake can be with such limited ingredients.  I didn't write down the recipe.  I just winged it.  It has taken me a few tries to try to get something close to what I did the first time. 

Jake is a little tired of our magical millet muffins.  And I have to admit, I'm partial to these pancakes.  They don't crumble as easily, which means less mess.   They freeze great, too.  Every morning I pop one into the microwave and in 30 seconds he has a pancake to eat.  These little pancakes are our new staple. 

Millet Pancakes
1 cup millet flour
2 Tbsp raw organic sugar
1 tsp baking powder (corn free)
¼ tsp sea salt
2 Tbsp applesauce
3 Tbsp canola oil
½ cup of water (or more if needed for desired consistency)
Combine dry ingredients.  Add wet ingredients, stir to combine.  Pour ¼ cup portions onto a hot griddle.  Flip after a few minutes when bottoms are golden brown.  Let flip side brown for a few minutes.  Serve alone or with some 100% pure maple syrup!  These pancakes freeze well. 
 

On a side note:  Jake passed turkey! 
Gobble, Gobble!

2 comments:

  1. Thank you so much Heather!!!! Can't wait to try it with Sam (will see if subbing peaches, or apricots will work instead of applesauce). These look SO beautiful!! What a talented and devoted momma!!
    Yeah for Turkey!!

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  2. Great pancake recipe! I'm eating pancakes right now but it kinda taste like marshmallows. It also has that texture when you eat them. Don't know what's wrong. I used the Pillsbury Pancake mix + egg and water. Might try your pancake recipe before I get my Food Safety Course. Thanks!

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