Name: Millet-Scallion Pancakes
Yield: Makes 8 servings
Ingredients: 3/4 cup millet; 1 1/2 teaspoon kosher salt, plus more; 1/3 cup reduced-sodium soy sauce; 3 tablespoons unseasoned rice vinegar; 2 teaspoons sugar; 2 teaspoons toasted sesame seeds; 1 teaspoon Sriracha; 8 scallions, thinly sliced, divided, plus more for serving; 2 large eggs; 6 tablespoons buttermilk; 3 tablespoons cornstarch; 1 tablespoon toasted sesame oil; 6 tablespoons vegetable oil

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Millet-Scallion PancakesDitte Isager

The batter for these fritter-like cakes is pretty dry, but that's what yields crisp results. Pressing them flat in the pan also helps maximize the crunch factor.

Also try it with:

Brown rice or quinoa

Recipe information

Yield
Makes 8 servings

Ingredients

3/4 cup millet

1 1/2 teaspoon kosher salt, plus more

1/3 cup reduced-sodium soy sauce

3 tablespoons unseasoned rice vinegar

2 teaspoons sugar

2 teaspoons toasted sesame seeds

1 teaspoon Sriracha

8 scallions, thinly sliced, divided, plus more for serving

2 large eggs

6 tablespoons buttermilk

3 tablespoons cornstarch

1 tablespoon toasted sesame oil

6 tablespoons vegetable oil

Preparation

Step 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.
Step 2
Meanwhile, whisk soy sauce, vinegar, sugar, sesame seeds, Sriracha, and 1/4 of scallions in a small bowl; set sauce aside.
Step 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.
Step 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.
Step 5
Sprinkle pancakes with more scallions and serve with reserved sauce.
Step 6
DO AHEAD: Millet can be cooked 2 days ahead; cover and chill. Millet batter can be made 6 hours ahead; cover and chill.