Millet-Scallion Pancakes

// Written By Francisca Gomez //

I thought these pancakes, from the January 2014 Bon Appétit, were a little strange. But I decided to give them a try, which turned out to be a good idea. The pancake batter is rich and the sauce excellent: an unexpected and original flavor that perfectly complements the earthy, dry pancakes. The original recipe calls for a teaspoon of Sriracha for the sauce – feel free to try it out, but since I’m not crazy about spice, I left it out – the other ingredients were all I needed. For the pancake batter, Bon Appétit suggests using brown rice or quinoa instead of millet. Please let me know how it turns out if you try those ingredients!

(Millet-Scallion Pancakes, Bon Appétit, January 2014)

Serving 12 Small Pancakes
Cook Time 15 Minutes
Prep Time 20 Minutes



For the Millet:
¾ cup millet
½ tablespoon olive or vegetable oil
Pinch of salt
For the Sauce:
1/3 cup reduced-sodium soy sauce (or regular — just add less salt to the batter or millet)
3 tablespoons rice vinegar
2 teaspoons sugar
2 teaspoons toasted sesame seeds
10 scallions
For the Pancake Batter:
2 eggs
6 tablespoons buttermilk
3 tablespoons cornstarch
1 ½ teaspoon salt
1 tablespoon toasted sesame oil
Vegetable oil


 For the Millet:
1. Heat up one tablespoon of oil in a pot. When oil is hot, add the millet and let it toast for 3-5 minutes or until it turns golden and releases its aroma.

Photo By Francisca Gomez

2. Add water and salt.
3. Set the pot over medium-high heat and bring to a boil, stirring occasionally.
4. When the water boils, lower the heat, cover, and let simmer.
5. Cook for 15 minutes until the millet is tender.
6. Drain, and spread the millet over a baking sheet to cool.

For the Sauce:
1. Whisk the soy sauce, rice vinegar, and sugar in a small bowl.
2. If necessary, toast the sesame seeds using a tablespoon of olive oil over medium-high heat, for about 3-5 minutes then add the sesame seeds to the sauce.

Photo By Francisca Gomez

3. Wash the scallions and slice thinly. Keep two of the scallions separate; you will use them for a garnish. Add ¼ of the remaining sliced scallions to the sauce.

Photo By Francisca Gomez

For the Pancake Batter:
1. Whisk the eggs, buttermilk, cornstarch, salt, and sesame oil in a medium bowl.

Photo By Francisca Gomez

2. Gently stir in the millet and ¾ of the scallions that you sliced earlier.

Photo By Francisca Gomez

3. Heat oil in a frying pan (how much oil you use is up to you: if your pan is not sticky, use less than a tablespoon; otherwise, use between 1-2 tablespoons).
4. When the oil is hot, drop about a ¼ cup of batter on the pan, using a spatula to flatten the pancake to about ¼ of an inch.

Photo By Francisca Gomez

5. Cook each side until golden-brown, about 4-5 minutes per side. Flip carefully, preferably using a large spatula to prevent the pancake from breaking in half. If you used a lot of oil to cook, set up a dish with paper towels to absorb some of the oil after cooking.

Photo By Francisca Gomez

6. Serve the pancakes with a lot of sauce and sprinkle with the saved scallions.

You can store the pancakes and sauce in the refrigerator, for at least 3 days. The millet can be cooked 2 days ahead of time and the batter can be prepared 6 hours in advance – keep it covered and refrigerated.


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