I just may be a little obsessive compulsive, so when I find a food that I like, I occasionally over-do it. When I was 7, I would only eat at restaurants that served caesar salad, for example.
When I discovered the millet pancakes at Cafe Orlin, I knew there was a problem in the making. Cafe Orlin is an adorable Middle Eastern restaurant located in Manhattan’s East Village on Saint Mark’s Place {and I highly recommend adding it your list of places to go in NYC, especially for brunch!} I made it a personal quest to figure out what exactly was in their delicious pancakes, and try to replicate for the blog. I tried a few different recipes the pst few weeks, and this seems to be the closest to the millet pancakes from Cafe Orlin. I stress closest, because I’m not sure mine will ever truly compare!
Gather all of the ingredients * you can find millet at any grocery store, typically located in the grain section, near the rice. I purchased mine at Whole Foods *
And as an added bonus, millet is packed with B vitamins and nutrients and contains no gluten!
In a medium saucepan, bring 1 cup of millet, 2 cups of buttermilk and 1/2 cup of water to a boil, stir briefly.
Simmer, covered, for 20 minutes, or until the liquid has been absorbed.
Stir in 1 tablespoon of sugar, 2 teaspoons agave nectar, 1/3 cup nonfat yogurt, and 2 tablespoons flour. {Not exactly the most appetizing photograph, but I swear the final result is delish}
In a large skillet, heat 2 tablespoons of vegetable oil on medium-high heat. Drop the millet mixture into lumps about 3 inches in diameter and press with the back of a spoon to spread the batter more evenly.
Allow the pancakes to fry for 4-5 minutes on each side, turning once for a total of 8-10 minutes.
For a little added bonus you can add any pancake friendly mix-in.. I chose to make a few with vegan chocolate chip which are delicious!
Serve with good quality maple syrup!
For a printer-friendly version of this recipe click here: Millet Pancakes.htm
Happy Pancake Making!
xoxo,
Ali
