SAVORY WAY: Popped Millet Griddle Cakes Or Waffles

[Guest guest]

* Exported from MasterCook *

 

Popped Millet Griddle Cakes Or Waffles

 

Recipe By : Savory Way by Deborah Madison, page 296

Serving Size : 6 Preparation Time :0:00

Categories : Breads, Quick Grains And Cereals

Madison: Savory Way

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup uncooked millet

1 cup unbleached white flour

1/2 cup corn flour

OR stone ground cornmeal

1/2 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1 tablespoon sugar

2 large eggs

1 1/2 cups buttermilk

1 teaspoon vanilla extract

2 tablespoons vegetable oil

OR melted butter

butter for the pan

 

Makes 12 3-inch pancakes or 6 waffles.

 

These griddle cakes are really a delight - high and golden, with the

satisfying taste of corn and the unexpected crunchy bite of popped

millet. The millet is toasted in a skillet until the little grains begin

to pop. You can hear them pop more easily than you can see them, though if

you look closely, they look like miniature popcorn. These cakes are

wonderful served with sorghum, honey, or molasses, and a luxurious dollop

of sour cream or the Mexican cream, natas.

 

Cover the millet the millet with hot water and set it aside while you

assemble the rest of the ingredients.

 

Put the dry ingredients in a bowl and mix them together. Beat the egg in

another bowl and stir in the buttermilk, vanilla, and oil. Pour the

liquids into the dry ingredients and gently whisk them together until well

combined.

 

Strain the millet and put it in a wide skillet over medium heat. The water

will steam, softening the grains: then the millet will dry and begin to

toast. Gently shake the pan back and forth, as if you're making

popcorn. When it begins to pop and smell toasty, stir it into the batter.

 

Melt a small piece of butter in a nonstick skillet. When the pan is hot,

add about 1/4 cup of batter, cook over medium heat until holes begin to

appear on the surface, then gently turn the pancake over and cook on the

other side. For lighter cakes, resist any temptation to pat them down with

a spatula or turn them more than once.

 

To make waffles, separate the eggs and beat the whites until they form soft

but firm peaks. Stir a third of them into the batter to lighten it, then

fold in the rest.

 

 

 

- - - - - - - - - - - - - - - - - -