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Millet Baby Pancakes

Millet Baby Pancakes


Suddenly I remembered them. I remembered their taste. My loving grandmother cooked these baby pancakes for me.

I am so happy that my mother has not forgotten the recipe. And I prepared them. These pancakes are very tasty. My husband and I enjoyed them with honey (me) and a cherry jam (my husband). As a child I also ate them with homemade sour cherry jam. The pancakes are also delicious with sour cream, and with cream fresh, and with tzatziki, with salad, maple syrup, agave syrup – you name it! And why had not I cooked them before? Missed so much!

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While I was cooking millet pancakes, I’ve got an idea to make them with onions: fried yellow or fresh green.

In the original grandmother’s recipe only milk was used, but my mother and I are taking two parts of milk and one part of water. For the millet pancakes with onions I only used water – they turned delicious (and very healthy too), but a little crumbly. Perhaps I should increase the number of eggs so they would hold better. But this time I prepared my pancakes with two parts water and one part of milk and these little babies were so good and just a bit crumbly, which was fine.

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Now I am looking forward to try millet pancakes with green onions, mushrooms, ground beef, herbs, and vegetables.

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Millet Baby Pancakes


12-14 pancakes (3 inch diameter)


  • 1 cup millet
  • 3 cups of liquid (milk, a mixture of milk and water, or water)
  • 1 tablespoon sugar
  • ½ tsp salt (or to taste)
  • 2 eggs
  • A mixture of butter and olive oil for frying

(16-18 pancakes (3 inch diameter)

Millet Pancakes with Onion

  • Recipe for millet pancakes (see above)
  • 14-16 oz yellow onion, finely chopped
  • 2 tbsp oil (olive or your choice)
  • Pinch of salt




In a saucepan bring milk and water (or just milk) to a boil.  Add salt, sugar and the millet, reduce the heat and simmer for 30-35 minutes, stirring occasionally. Stir more often at the end of cooking.

Remove from the stove and cool to near room temperature. Stir in the eggs.

With a full table spoon spread the batter on a hot and greased pan (use oil or mixture of oil and butter), forming 3 inch pancakes. Cook for about 2 minutes on one side and 1 minute on another until light golden brown.

Brush the pancakes with a mixture of melted butter and oil if you wish.

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For the millet pancakes with onion:

In a pan heat the oil. Add the onions, a pinch of salt and sauté them until golden brown for about 7-9 minutes.

Stir in the fried onions into the millet porridge. Stir in the eggs. Then, cook the baby pancakes, as above.

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Cook with pleasure!


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