Breakfast 10 ingredients · 7 steps

Millet pancakes

Name: Millet pancakes
Total time: 15 min
Yield: 3 servings
Ingredients: Egg 1 piece; Millet 70 g; Cream custard powder 35 g; Millet flour 50 g; Milk 150 ml; Salt 1 pinch; Baking powder 2 teaspoons; Maple syrup 2 tablespoons; Greek yoghurt 300 g; Dark chocolate (80%) 30 g

Cooked millet blended with millet flour, milk, egg and a little custard powder gives fluffy pancakes. Served in a stack with Greek yoghurt stirred through with chopped dark chocolate, and maple syrup.

Time: 15 min
Servings: 3 servings
Ingredients: 10
Steps: 7

Ingredients

Servings

Before you cook, check the ingredient list against your household's allergens. In the app, the allergens on your profile keep a recipe out of the meal plan by themselves.

Preparation

Cook the millet and let it cool slightly.
Blend the egg, millet, custard powder, millet flour, milk, salt, baking powder and maple syrup into a smooth batter.
Heat a dry pan and turn the heat down. Spoon 2 tablespoons of batter per pancake.
Fry for 2–3 minutes on each side, until golden.
Chop the chocolate finely and stir it into the Greek yoghurt to make stracciatella yoghurt.
Stack the pancakes, spoon the yoghurt on top, scatter with the rest of the chocolate and drizzle with a little maple syrup.
Tip: for little ones, leave out the syrup and the chocolate and serve with fruit. The pancakes freeze well.

0 of 7 steps

Why keep it in your rotation

The millet in the batter makes these pancakes moist and filling. Cook it the evening before and the morning is only blending and frying.

They fry in a dry pan, and the tip in the last step says they freeze well — a useful stash for busy mornings.

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Ingredients

Preparation

Why keep it in your rotation

Build your own recipe library

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