Raspberry Millet Pancakes
|Millet||1⁄3 Cup (5.33 tbs)|
|Water||1 Cup (16 tbs)|
|Buttermilk||1 1⁄2 Cup (24 tbs)|
|Pure maple syrup||1⁄4 Cup (4 tbs)|
|Vegetable oil||2 Tablespoon|
|Vanilla extract||1 Teaspoon|
|Whole grain pastry flour||1 1⁄2 Cup (24 tbs), unbleached|
|Baking soda||1 1⁄2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Vanilla yogurt||1 Cup (16 tbs)|
Place the millet in a medium saucepan over medium heat.
Cook, shaking the skillet often, for 3 minutes, or until lightly browned and toasted.
Add the water and bring to a boil over high heat.
Reduce the heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed.
Remove from the heat, but do not remove the cover, and let stand for 15 minutes.
Cool to room temperature.
Meanwhile, in a medium bowl, combine the eggs, buttermilk, maple syrup, oil, and vanilla extract.
In a large bowl, combine the flour, baking soda, cinnamon, and salt.
Form a well in the center of the flour mixture and stir in the buttermilk mixture just until blended.
Add the millet, stirring to blend.
Lightly oil a griddle or large skillet and heat over medium-high heat.
Drop the batter by 1/4 cups onto the griddle or skillet.
When the uncooked side begins to bubble, flip and cook on the other side, about 4 minutes.