Mini millet pancakes

Directions

1. Mix the millet flour with a pinch of sugar and then work in enough water to form a very thick batter.

2. Put in a warm spot, uncovered, and leave over night to ferment.

3. The following day, add enough water to give a smooth batter that’s slightly thicker than a standard pancake batter.

4. Wash the rice, soak in water for 50 minutes then drain.

5. Place in a food processor and process with a little water to make a thick slurry.

6. Stir this slurry into the millet flour batter.

7. At this point, you can add crushed bananas to the dough, if you like.

8. Stir in sugar to taste (add water at this point if the mixture becomes too thick).

9. Heat a crêpe pan, grease with a little oil, add the batter by the tablespoons and cook until the surface bubbles on top.

10. Flip over and cook on the other side, until golden brown on both sides.

11. Serve warm as a snack.

Rate this recipe, leave comments, suggestions and ask questions in the space below!

Want to try this recipe? Sign up and save it in your recipe box!