Millet-Scallion Pancakes

Vegetarian
Gluten Free
Health score
2%
Millet-Scallion Pancakes
45 min.
8
231kcal

Suggestions


Discover the delightful flavors of Millet-Scallion Pancakes, a vibrant and nutritious addition to your culinary repertoire! These gluten-free, vegetarian pancakes are not just a treat for the taste buds; they’re also an ideal choice for various occasions, whether you’re looking to impress your guests with a unique antipasti or simply craving a wholesome snack.

The star of this dish is millet, a nutrient-rich grain that's not only gluten-free but also packed with protein and essential minerals. Combined with the zesty crunch of scallions and a hint of Sriracha for a touch of heat, these pancakes offer a perfect balance of flavor and texture that will leave everyone wanting more.

In just 45 minutes, you can whip up a batch of these golden-brown delights that serve eight people, making them an excellent choice for gatherings or family meals. Pair them with a savory dipping sauce made from soy sauce, rice vinegar, and sesame seeds, and you have a delicious appetizer or snack that’s both satisfying and wholesome. With each bite, you'll experience a burst of flavor and a satisfying crunch that showcases the versatility of simple ingredients. Give these Millet-Scallion Pancakes a try, and elevate your next meal with this extraordinary dish!

Ingredients

  • tablespoons buttermilk 
  • tablespoons cornstarch 
  • large eggs 
  • 1.5 teaspoon kosher salt plus more
  • 0.3 cup soy sauce reduced-sodium
  • 0.8 cup millet 
  •  spring onion divided plus more for serving thinly sliced
  • tablespoon sesame oil toasted
  • teaspoons sesame seed toasted
  • teaspoon sriracha 
  • teaspoons sugar 
  • tablespoons rice vinegar 
  • tablespoons vegetable oil 

Equipment

  • bowl
  • frying pan
  • baking sheet
  • paper towels
  • sauce pan
  • whisk

Directions

  1. Cook millet in a large saucepan of boilingsalted water, stirring occasionally, untiltender, 15–20 minutes; drain, shaking offas much water as possible.
  2. Spread outon a rimmed baking sheet and let cool.
  3. Meanwhile, whisk soy sauce, vinegar,sugar, sesame seeds, Sriracha, and 1/4 ofscallions in a small bowl; set sauce aside.
  4. Whisk eggs, buttermilk, cornstarch,sesame oil, and 1 1/2 teaspoon salt in a medium bowl.Fold in millet and 3/4 of scallions.
  5. Working in 3 batches, heat 2 tablespoonsvegetable oil in a large nonstick skillet orwell-seasoned cast-iron pan over medium-highheat.
  6. Add heaping spoonfuls of milletbatter to skillet, press to 1/4" thickness, andcook until golden brown, about 3 minutes perside; transfer to a paper towel–lined plate.
  7. Sprinkle pancakes with more scallionsand serve with reserved sauce.
  8. DO AHEAD: Millet can be cooked 2 daysahead; cover and chill. Millet batter canbe made 6 hours ahead; cover and chill.
  9. Brown rice or quinoa

Nutrition Facts

Calories231kcal
Protein9.14%
Fat56.89%
Carbs33.97%

Properties

Glycemic Index
36.14
Glycemic Load
9.64
Inflammation Score
-4
Nutrition Score
8.1917392378268%

Flavonoids

Kaempferol
0.16mg
Quercetin
1.28mg

Nutrients percent of daily need

Calories:230.54kcal
11.53%
Fat:14.61g
22.48%
Saturated Fat:2.59g
16.17%
Carbohydrates:19.64g
6.55%
Net Carbohydrates:17.57g
6.39%
Sugar:1.94g
2.15%
Cholesterol:47.74mg
15.91%
Sodium:864.62mg
37.59%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.28g
10.57%
Vitamin K:44.09µg
41.99%
Manganese:0.39mg
19.64%
Phosphorus:113.66mg
11.37%
Vitamin B2:0.17mg
9.87%
Copper:0.19mg
9.52%
Magnesium:35.67mg
8.92%
Folate:35.24µg
8.81%
Fiber:2.07g
8.27%
Vitamin E:1.12mg
7.46%
Selenium:5.18µg
7.4%
Vitamin B1:0.1mg
6.95%
Iron:1.2mg
6.69%
Vitamin B6:0.13mg
6.32%
Vitamin B3:1.11mg
5.56%
Zinc:0.69mg
4.62%
Vitamin B5:0.44mg
4.37%
Vitamin A:206.56IU
4.13%
Potassium:142.9mg
4.08%
Calcium:38.88mg
3.89%
Vitamin C:2.63mg
3.19%
Vitamin B12:0.16µg
2.72%
Vitamin D:0.4µg
2.64%
Source:Epicurious