Yellow Millet Fermented Pancake
Soft, fluffy fermented pancakes filled with sweet, chewy yellow millet. The dough rises beautifully to create pillowy pockets around a sticky, stretchy millet filling that's naturally sweet and satisfying.
Story
These pancakes feature a light, airy fermented dough wrapped around sweet yellow millet. The millet is cooked until soft and sticky, creating a delicious contrast with the fluffy pancake exterior. Perfect for breakfast or as a snack.
Ingredients
all-purpose flour
300g
active dry yeast
5g (1 tsp)
sugar
15g (1 tbsp)
lard or vegetable oil
15g (1 tbsp)
warm water
180ml
yellow millet
150g
water for cooking millet
200ml
Instructions
1
Make the dough
Combine flour, yeast, sugar, and lard in a large bowl. Pour in warm water gradually while stirring until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic. Cover and let rise in a warm place until doubled in size, about 1 hour.
2
Cook the millet
Rinse yellow millet under cold water until water runs clear. Add millet and 200ml fresh water to a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until tender and fluffy. The millet should be sticky and slightly chewy. Let cool slightly.
3
Shape the pancakes
Punch down the risen dough and knead briefly to release air bubbles. Roll into a long cylinder and divide into 6 equal pieces. Round each piece into a ball, then flatten into a disc about 10cm wide.
4
Fill and seal
Place 2-3 tablespoons of cooked millet in the center of each disc. Gather the edges up and over the filling, pinching firmly to seal like a small bun. Flip seam-side down and gently flatten into a patty about 1.5cm thick.
5
Cook the pancakes
Heat a non-stick pan over medium-low heat. Add a splash of oil and cook pancakes for 3-4 minutes per side until golden brown and cooked through. Cover pan briefly if centers feel underdone. Serve warm.
