Millet-Scallion Pancakes

appetizer buttermilk fritter pancake green onion scallion sesame snack soy sauce sriracha whole grain healthyish

Ditte Isager

8 Servings

Source

Ingredients

¾ cup millet

1½ teaspoon kosher salt, plus more

⅓ 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

Method

Brown rice or quinoa

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.

Meanwhile, whisk soy sauce, vinegar, sugar, sesame seeds, Sriracha, and ¼ of scallions in a small bowl; set sauce aside.

Whisk eggs, buttermilk, cornstarch, sesame oil, and 1½ tsp. salt in a medium bowl. Fold in millet and ¾ of scallions.

Working in 3 batches, heat 2 Tbsp. 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 ¼” thickness, and cook until golden brown, about 3 minutes per side; transfer pancakes to a paper towel–lined plate.

Sprinkle pancakes with more scallions and serve with reserved sauce.

Millet can be cooked 2 days ahead; cover and chill. Millet batter can be made 6 hours ahead; cover and chill.