MILLET PANCAKES

Ever wanted some gluten-free, delicious, and easy to make breakfast snack? The millet pancake will be your go-to breakfast for sure! Here’s how you will go about it:

INGREDIENTS (FOR TEN PANCAKES)

• 1 cup of Carol’s Pure Wimbi flour
• 1 teaspoon of baking powder
• 2 tablespoon of sugar (use 4tablespoon if you do not intend to use additional syrup when serving)
• ½ teaspoon of cinnamon
• ½ teaspoon of salt
• 2/3cup or 160ml milk
• 2 eggs
• 2 teaspoon of lemon juice or white vinegar
• Butter or margarine or oil for cooking

OPTIONAL INGREDIENTS

You can add all or one of these ingredients if preferred but the pancakes are still delicious without them

• ½ cup or 50g desiccated coconut
• ¼ cup or40g raisins
• ½ teaspoon cardamom
• Maple syrup, honey, fruit for serving-all optional

DIRECTION

1. Add all the dry ingredients- Carol’s Pure Wimbi flour, salt, baking powder, cinnamon powder, and sugar to a bowl or a jug for easy pouring. Mix well until combined. Add any of the optional ingredients that you are using.
2. Now add the milk-egg and vinegar to the dry ingredients.
3. Mix gently until combined. This will give you a very /liquid/loose/light batter. Please do not add more flour as the mix will come together on the pan.
4. Heat a pan and spread some butter/margarine/oil
5. Pour about ¼ cup of the batter and without swirling let the batter spread to form a thick circle.
6. Cook on one side until bubbles form on top and the edges of the pancakes start to crisp up. The middle will still be a bit runny, flip and cook on the other side adding oil/butter/margarine as needed until golden brown on both sides
7. Best served warm but keeps well for about 2 hours without the need for warming
8. You can add some bananas and berries on top before serving to kids and maple syrup or honey for adults
9. Store leftovers pancakes in an airtight container ( I doubt you will have any) In the fridge for a maximum of 1 week.

By Numbi Gichuki, Fursa Africa