Wednesday, January 29, 2014

Millet-Scallion Pancakes

Am I so boring that all I can think about is the weather and being tired? I mean, real serious fun things are happening here and all that keeps popping into my mind are it's snowing again and the baby is awake. But back to the fun things...my sister is home visiting from China. She and Gray have officially fallen in love so that's a bonus. Also, we are nearing a big deadline for our book and let me tell you she's shaping up to be a beauty. The food, the photography, the kids, eek I just can't wait to share it all.

Another good thing, I'm cooking a lot more. It's relaxed and fun and just what cooking should be. We had these Millet-Scallion Pancakes for dinner the other night and really enjoyed them.


Millet-Scallion Pancakes
adapted from January Bon Appetit

3/4 cup millet
3/4 teaspoon kosher salt
8 scallions, thinly sliced
2 large eggs
6 tablespoons buttermilk
3 tablespoons cornstarch
1 tablespoon toasted sesame oil
6 tablespoons vegetable oil

(But yes it is snowing again.)



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. Let cool.

2. Whisk eggs, buttermilk, cornstarch, sesame oil, and salt in a medium bowl. Fold in millet and scallions.

3. 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 down, and cook until golden brown, about 3 minutes per side; transfer to a paper towel-lined plate.


The dipping sauce is up to you. You can either go the sesame/soy/rice vinegar route or a lemon/yogurt/garlic route. Get crazy people.

And stay warm!


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