Millet-Scallion Pancakes
Millet-Scallion Pancakes is a flavorful Chinese Chinese Recipes dish prepared with quality ingredients. Cook millet in a large saucepan of boiling salted water, stirring occasionally, until tender, 15–20 minutes; drain, shaking off as much water as possible.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCook millet in a large saucepan of boiling salted water, stirring occasionally, until tender, 15–20 minutes; drain, shaking off as much water as possible.
Spread out on a rimmed baking sheet and let cool.
Meanwhile, whisk soy sauce, vinegar, sugar, sesame seeds, Sriracha, and 1/4 of scallions in a small bowl; set sauce aside.
Whisk eggs, buttermilk, cornstarch, sesame oil, and 1 1/2 teaspoon salt in a medium bowl.
Fold in millet and 3/4 of scallions.
Working in 3 batches, heat 2 tablespoons vegetable oil in a large nonstick skillet or well-seasoned cast-iron pan over medium-high heat.
Add heaping spoonfuls of millet batter to skillet, press to 1/4" thickness, and cook until golden brown, about 3 minutes per side; transfer to a paper towel–lined plate.
Sprinkle pancakes with more scallions and serve with reserved sauce.
DO AHEAD: Millet can be cooked 2 days ahead; cover and chill.
Millet batter can be made 6 hours ahead; cover and chill.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.