Ingredients
INGREDIENTS
¾ cup millet
1½ teaspoon kosher salt, plus
more
⅓ cup reduced-sodium soy sauce
3 tablespoons unseasoned rice
vinegar
2 teaspoons sugar
2 teaspoons toasted sesame
seeds
1 teaspoon Sriracha
8 scallions, thinly sliced, divided,
plus more for serving
2 large eggs
6 tablespoons buttermilk
3 tablespoons cornstarch
1 tablespoon toasted sesame oil
6 tablespoons vegetable oil
Preparation
INSTRUCTIONS Cook millet in a large saucepan of boiling salted water,stirring occasionally,until tender,15-20minutes;drain,shaking off as much wateras possible.Spread out on a rimmed baking sheet and let cool. Meanwhile,whisk soy sauce,vinegar,sugar,sesame seeds,Sriracha, and¼ of scallionsin a small bowl; set sauce aside. Whisk eggs,buttermilk, cornstarch,sesame oil, and 1½tsp.salt in a medium bowl. Fold in millet and ¾ofscallions. Working in 3 batches,heat2 Tbsp.vegetable oil in a large non stick skillet or well-seasoned cast-iron pan over medium-high heat. Add heaping spoonfuls of millet batter to skillet,press to¼"thickness, and cook until golden brown, about 3minutes per side; transfer pancakes to a paper towel-lined plate. Sprinkle pancakes with more scallions and serve with reserved sauce. DO AHEAD: Millet can be cooked 2 days ahead;coverand chill.Millet batter can be made 6 hours ahead;coverand chill.
