Millet pancakes

Ingredients for 4 servings:

• 500 g millet
• 1 liter of water
• 1 tbsp vegetable broth, granulated
• 1 ½ tsp spice mix (Delikata)
• ½ tsp curry, without salt
• 1 bunch of parsley or chives
• 3 eggs
• 1 tsp herbal salt
• 50 g buckwheat, crushed or ground
• Butter / unhydrogenated margarine
• 100 g cheese, grated + more

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

gluten-free

Rinse the millet with hot water to remove any bitterness. Bring a liter of water with stock, Delikata, and curry to a boil, add the rinsed millet, bring to a boil, reduce the heat, cover, and let it swell for 12 minutes, then turn off the heat and let it swell for about 10-15 minutes. Add the herbs and mix. Whisk the eggs with the herb salt and mix into the millet. Heat 20cm pans, add butter, then fill the pans with the millet porridge, smooth the surface, cover, and bake at low heat until the pancake is firm and golden on the bottom. Turn over and finish cooking uncovered. Sprinkle the pancakes with cheese and serve. Version I: Butter four ovenproof bowls, add the millet, add the cheese, and top with butter flakes, and bake at about 200°C for about 20 minutes. Version II: Add the cheese to the millet mixture, with or without herbs. Variant III: Fry the millet dough in butter, like meatballs.