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I have been busy milling various flours at home, including soy, black bean, spelt, brown rice, jasmine rice and buckwheat and experimenting with each of them. Today I tried millet for the first time and decided to use my classic buttermilk pancake recipe to see how the flour behaves (beautifully) and tastes (quite mild, actually). Served with wild strawberry jam and the blueberries found on the morning walk, it was a lovely way it start the day.

Millet Pancakes

1 egg

1 cup millet flour (or whatever flour you want to try)

1 cup buttermilk

1 tablespoon raw cane sugar (or honey)

2 tablespoon vegetable oil

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Combine all ingredients until well mixed. Ladle onto a preheat griddle (medium heat) and flip over when the pancake starts to bubble. Serve with your favorite jams, jellies and syrups. Enjoy!