Millet Pancakes with Zucchini, Corn & Dill

This recipe was inspired by a banana bread. It was Joy The Baker's. Joy is a little nutty, a lotta clever and super fancy-schmancy with her banana breads. She put millet in one.

Holy moly. Millet? In banana bread?

I got to get me some millet. Stat.

So I did. And it proceeded to sit on my shelf for no less than 3 weeks, staring at me every day when I reached around it for the sugar, or flour, painfully avoiding its glaring stare every time. (See, I keep it in glass, so it can stare. Promise. Not weird. Totally.)

Sad little millet. I had no idea what to do with you!

Until today. Yay for millet!

Fluffy pancake batter + shredded zucchini (for the greens, people!) + sweet end of summer corn + millet = crunchy, yummy, wholesome little pancakes. For lunch. For dinner. Maybe a mid-afternoon-I-can't-stare-at-my-computer-screen-any-longer snack. Hey, breakfast could even be fabulous. Topped with a little honeyed sour cream and fresh basil.

Now, we're talking.

Millet adds the awesomeness crunchy factor. You'll like it. I promise. Call me afterward and let me know how it goes. Maybe write a secret about it on PostSecret, my new favorite app. EVER. But don't get all high school and write that you have a crush on it. Or that you're meant to be together. Be funny. Be clever. Don't show me any body parts (or parts of body parts) that I will need to flag. Promise?

Cool.

Recipe after the jump...

Millet Pancakes with Zucchini, Corn & Dill

Makes about 6 - 8, 4" diameter pancakes

  • 3/4 cup all purpose, unbleached flour
  • 1 egg
  • 3 teaspoons sugar
  • 2 teaspoons salt
  • 1 tablespoon olive oil
  • 1/2 teaspoon baking powder
  • 1/4 cup millet
  • 1/2 cup milk
  • 1 cup grated zucchini
  • 1/2 cup corn kernels (fresh or defrosted frozen)
  • 1 tablespoon chopped dill
  • A few cracks of black pepper
  • Oil for pan frying

Grate zucchini and place in a large bowl. Add all remaining ingredients and stir to combine.

Heat a skillet to medium-high heat and add your frying oil, about 1 teaspoon for every 2 - 3 pancakes (depending on your pan size). Use a 1/4 cup measuring cup to scoop batter evenly and drop on hot pan.

Fry for 1 - 2 minutes, flip and fry other side for 1 - 2 minutes. Remove to a plate and top with sour cream spiked with fresh dill and a little sea salt.

These would also be great with honeyed basil sour cream (1/2 cup sour cream, 2 tablespoons honey, 1 tablespoon chiffonade basil, 1/2 teaspoon salt).

Don't like dill in these pancakes? Drop it and replace with your favorite herb. Basil would be lovely. Fresh oregano and tarragon would be fantastic (half and half would be a great balance). Or go without and spike it South Western style with some sliced halapenos, a little lime and queso fresco.