Millet Pancakes (overnight soak)

So, these were a hit with N and J, especially since both can't have wheat. We were impressed with how much they tasted like traditional "white" flour pancakes. Just don't try to keep them warm in the oven, they dry out incredibly fast! Eat right off the cast iron griddle! Yummy!
This made 16-20 silver dollar cakes
1 1/4 cup freshly ground millet
6 oz yogurt (or 6 oz water plus 1 tbsp lemon juice or whey)
1 egg lightly beaten
1/4 tsp salt
1/2 tsp baking soda
1 tsp homemade baking powder (or commercial)
2 Tbsp Melted butter
1 tsp vanilla

Mix millet with yogurt in a glass dish and let sit overnight in a warm place covered. Pre-heat cast iron skillet or griddle. To the mixture add one beaten egg, salt, bs, bp, melted butter and vanilla. You will need to add some water to thin the batter, and this is prefarance. I added 1/4 cup.
Drop onto preheated skillet and cook on both sides until golden brown. they will take a bit longer to cook than traditional pancakes, and they don't bubble up quite as much. I flipped when the edge batter looked set. The outsides are a bit crispy and the inside soft! Top with butter, Maple or Sorghum syrup, raw honey, apricot butter, or berry syrup.
I also like fresh fruit on top!


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