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Millet Pancakes with Prune Compote

Serves 4 (12-16 pancakes)


  • 1 cup millet
  • 2 cup skim milk
  • 1 tsp salt
  • 1/2 cup carbonated water
  • 1 tbsp sugar
  • 1/3 cup plain non-fat yogurt
  • 1 egg, lightly beaten
  • 2 tbsp millet flour
  • Vegetable cooking spray, for frying
  • 16 oz organic dried plums, pitted and softened in warm water
  • 2 cups water
  • 2 tbsp brown sugar
  • 2 tbsp apple juice


  • Place millet, milk, and salt in a medium saucepan, and bring to a boil. Simmer covered for 20 minutes or until liquid has been absorbed.
  • Stir in carbonated water, sugar, yogurt, egg, and millet flour.
  • Preheat a large nonstick skillet over medium heat. Spray with vegetable cooking spray.
  • Ladle batter into skillet and spread with a spoon to form 3" pancakes. Fry until golden brown, about 4-5 minutes. Flip over and continue frying for another 4-5 minutes.
  • To make prune compote, place prunes, water, sugar, and apple juice in a saucepan and bring to a boil. Reduce heat and simmer for 12-15 minutes until prunes are tender.
  • Let prune compote cool for a few minutes, then serve on pancakes.