INGREDIENTS

INSTRUCTIONS

MAKES 12 3-inch pancakes or 6 waffles.  Cover the millet the millet
with hot water and set it aside while you  assemble the rest of the
ingredients.  Put the dry ingredients in a bowl and mix them together.
Beat the egg  in another bowl and stir in the buttermilk, vanilla, and
oil. Pour  the liquids into the dry ingredients and gently whisk them
together  until well combined.  Strain the millet and put it in a wide
skillet over medium heat. The  water will steam, softening the grains:
then the millet will dry and  begin to toast. Gently shake the pan back
and forth, as if you're  making popcorn. When it begins to pop and
smell toasty, stir it into  the batter.  Melt a small piece of butter
in a nonstick skillet. When the pan is  hot, add about 1/4 cup of
batter, cook over medium heat until holes  begin to appear on the
surface, then gently turn the pancake over and  cook on the other side.
For lighter cakes, resist any temptation to  pat them down with a
spatula or turn them more than once.  To make waffles, separate the
eggs and beat the whites until they  form soft but firm peaks. Stir a
third of them into the batter to  lighten it, then fold in the rest.
Recipe by: SAVORY WAY by Deborah Madison  Posted to MC-Recipe Digest by
KitPATh <phannema@wizard.ucr.edu> on  Apr 07, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 583
Calories From Fat: 209
Total Fat: 23.7g
Cholesterol: 105.1mg
Sodium: 377.3mg
Potassium: 246.4mg
Carbohydrates: 77.2g
Fiber: 3.8g
Sugar: 5.4g
Protein: 14.1g