M A K E S 8 P A N C A K E S ( 4 I N C H E S E A C H )
Rather than buy millet flour (which has a fairly short shelf life), buy whole-grain millet and grind it as you need it in a small coffee grinder. Keep the millet grains in your freezer or refrigerator to keep them fresh. If you buy frozen blueberries, just toss them into the batter in their frozen state to keep the batter from turning blue.
¼ cup millet flour
¼ cup tapioca flour
½ cup potato starch
2 tablespoons sugar
1½ teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
¼ teaspoon xanthan gum
¹⁄3 cup 1% milk (cow's, rice, soy, potato, or nut)
2 tablespoons unsalted butter or buttery spread, such as Earth Balance, melted, or canola oil
2 teaspoons grated lemon zest
1 large egg
1 teaspoon pure vanilla extract
1 cup fresh or frozen blueberries, preferably small
Additional butter, buttery spread, or canola oil for frying
Directions
1
In a mixing bowl or large measuring cup, sift the flours, potato starch, sugar, baking powder, baking soda, salt, and xanthan gum.
2
Whisk in the milk, butter, lemon zest, egg, and vanilla until very smooth. Gently stir in the blueberries. Let the batter stand 5 minutes and then adjust the consistency.
3
In a large nonstick (gray, not black) skillet, heat the butter over medium-high heat until hot but not smoking. Pour ¼ cup batter onto the skillet and cook until bubbles appear on top of the pancake, about 2 to 3 minutes. Turn and cook until browned on other side. Serve immediately.
