Wild Berry Millet Pancakes topped with Frozen Yogurt

Our family is all abuzz about the upcoming fair, which is celebrating its 153rd anniversary. It is exciting-- watching rides arrive and wondering if O will be tall enough to ride the Ferris wheel this year. There's been a lot of talk about entering our paintings, nature crafts, muffins and more.

Yesterday, when we matted my raspberry photograph (above) for fairy entry, we learned from the cashier at  Educomp Art Supply Store that these were actually wineberries. A relative of the raspberry.

Whatever they are, these thimble-shaped berries with a pleasingly tart taste make us grin each day we pick and eat them.

Who knows if my photos or O's nature mobile will be blue ribbon-worthy? We'll find out in a few days at the Fair. We only wish the Fair had a pancake category- these wild berry millet pancakes are sure winners. On second thought, they could easily pass for dessert  . . .

Wild Berry Millet Pancakes topped with Frozen Yogurt
slightly adapted from Simply Organic
serves 4
1/3 c millet
2 eggs
1 1/3 c buttermilk
1/4 maple syrup
2 T neutral oil (we chose organic coconut oil- you could use olive oil)
1 t pure vanilla extract
1 1/2 c whole grain pastry flour
1 1/2 t baking soda
1 t ground cinnamon
1/2 t sea salt
1 pint raspberries, wineberries, any berries!
1 pint frozen vanilla yogurt (we used coconut milk ice cream 'cause that what we had on hand)

Hello, Ancient Millet!

We love you for your mild, nutty flavor and wealth of protein, nutrients and fiber.

Toast millet in a medium saucepan over medium heat, shaking often for 3 minutes. Add 1 c water and bring to a boil over high heat. Reduce head to low, cover and simmer for 15 minutes or until liquid is absorbed. Remove from heat, but do no remove cover and let stand for 15 minutes. Cool to room temperature.

Combine eggs, buttermilk, syrup, oil and vanilla.

In a large bowl, combined flour, baking soda, cinnamon and salt. Form a well in center and pour in buttermilk mixture. Stir to incorporate but do not overmix. Add millet and stir gently.

Lightly oil and heat griddle. Drop batter by scant 1/4 c. and cook for 3 minutes (or until uncooked side begins to bubble). Flip over and cook for 2 minutes or until browned.

Serve with frozen yogurt, berries, maple syrup and butter.


It was silence at first bite with these, like they cast a spell over our breakfast table.

We'll crave these again soon- the sprinkling of millet gave them tender chewy bite. And the cool, creamy, melting frozen yogurt over sweet and sour wineberries, outshown maple syrup for once!

This, too, will happen to you!

Whatever turns up in your pint container, this flapjack recipe is a winning complement.