Rasberry pancakes
Recipe Ingredients
- 1 cup water
- 2 eggs
- 1 1/2 cup flour (unbleached prefered)
- 1 pint vanilla frozen yogurt (can use ice cream)
- 1 pint rasberries
- 1/2 teaspoon salt
- 1/3 cup millet
- 1 1/2 cups buttermilk
- 2 tablespoons vegetable oil
- 1/4 cup maple syrup
- 1 1/2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon vanella extract
Preparation
Cook the millet in a saucepan over medium heat for 3 minutes. When it becomes light brown, change the temperature to high heat, add the water, and bring to a boil. Once it's boiling reduce the heat to low. Cover and let simmer for 12-15 minutes. Let it cool to room temperature.
In a medium sized bowl, add the eggs, syrup, vegetable oil, vanilla extract, and buttermilk.
In a large bowl, add the flour, cinnamon, salt, and baking soda. Now combine the medium sized bowl's contents into the large bowl and stir together until it is well blended. Last, add the millet to the mix and blend it all together.
Oil a large skillet and heat over medium-high heat. I usually add the mbatter mixture in 1/4 cup sized amounts and cook it on one side for 3 minutes and then flip it over and let it cook for another 2 minutes.
The final step is to add your 2 toppings which are rasberries and the frozen yogurt (or ice cream).
Bon appétit!
02.03.2007
