Saturday, 11 September 2010

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Millet Pancake/Hirsepandekage/小米薄煎饼[xiǎo mǐ báo jiān bǐng]


This recipe makes about 7-8 pancakes of 18cm in diameter.

Ingredients:
- 90g or ½ cup millet flour (I like to grind my own)
- 60g or ½ cup wheat flour*
- 240ml or 1 cup low-fat fresh milk
- 2 eggs, lightly beaten
- 1 TBS olive oil
- 1 tsp wheatgerm (optional)
- 1 tsp to 1 TBS brewer's yeast, depending on preference (optional)
- ½ tsp brown sugar (optional)*
- ¼ tsp sea salt (optional)*

* If I am making for J, to make it even healthier, I sometimes use only ¼ wheat flour and ¼ millet flour for the portion here instead and skip the sugar and salt. However, if i am making for guests, i stick to the wheat flour, because it is easier to handle the batter when cooking it on the pan and I keep the sugar and salt.

Directions:
1. Mix all ingredients together but don’t overbeat the batter. Stop stirring once the mixture is moist or the pancakes will be tough (don’t worry about a few lumps)

2. Heat pan until hot (Its temperature is just right when a few drops of cold water dropped on the pan will jump and sizzle. If the pan is not sufficiently hot, the water will lie there and boil. If it is too hot, the water will evaporate instantly).

3. When the pan is hot, add some oil just enough to spread a thin layer on the pan by rubbing it with a piece of kitchen roll when making the first piece of pancake.

4. Turn to medium-low heat (no. 7 on my stove) and pour in a ladle of mixture just enough to spread it to cover the whole circumference of the pan.

5. Cook until the surface of the pancake is filled with bubbles and the underside has turned slightly brown (about 45 secs to 1 min). Raise the edge of the pancake with the wooden spatula to test if it is firm and brown.

6. Flip over and cook the other side for 30 secs more. DO NOT flip again or the pancake will be tough. (Although you may be tempted to do so, don’t use the spatula to press down the pancake or it will be heavy).

Storage:
Cool them completely before freezing. Freeze them in freezer bags between sheets of waxed paper for 3 months. To re-heat, place frozen pancakes single layer on a baking sheet in a 190°C oven for 7-10 mins. or microwave each pancake for 20 secs.

Nutritional Value:
Millet is tasty, with a mildly sweet, nut-like flavor and contains a myriad of beneficial nutrients. It is nearly 15% protein, contains high amounts of fiber, B-complex vitamins including niacin, thiamin, and riboflavin, the essential amino acid methionine, lecithin, and some vitamin E. It has the highest protein level of any cereal and is also excellent for potassium, phosphorous, iron and magnesium.

The seeds are also rich in phytochemicals, including Phytic acid, which is believed to lower cholesterol, and Phytate, which is associated with reduced cancer risk.

Millet is gluten-free and is not an acid forming food so is soothing and easy to digest. In fact, it is considered to be one of the least allergenic and most digestible grains available and it is a warming grain so will help to heat the body in cold or rainy seasons and climates.
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Additional Comments:
Daddy and J really enjoyed it when I made it the first time :-) Daddy said he has never seen J ate so eagerly trying to squeeze every bit of the pancake into his mouth. That made mommy very happy of course :-)

References:
Super Baby Food by Ruth Yaron

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