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