Millet Pancakes With Pesto Recipes

Steps:

• Cook the millet according to the package directions until cooked through and fluffy. Let cool.
• Meanwhile, place the carrots, onions, bell peppers, garlic and Italian seasoning in a food processor and pulse until the vegetables are in tiny pieces.
• Heat 2 teaspoons of the oil in a medium saucepan over medium heat and add the vegetables. Cook, stirring, until the vegetables are soft, 3 to 4 minutes. Let cool slightly.
• Place the millet, vegetables and egg in a medium bowl and thoroughly combine. Form patties, about 2 tablespoons each.
• Once all the patties are made and resting on a plate, heat 1 tablespoon of the oil in a large skillet over medium heat. Add the patties in a single layer and cook until golden, 5 minutes on each side. Transfer to a paper towel-lined plate and let cool. Repeat with the remaining patties, adding more oil to the skillet, if needed.
• Serve the millet cakes with the basil pesto.
• Place the basil, oil, pine nuts, Parmesan, salt and garlic in a food processor and puree until smooth.

Steps:

• Combine flour and baking soda.
• Add Fizzy Lizzy and oil and stir.
• Heat cast iron skillet and brush with oil.
• Ladle batter into skillet to form 2-3 inch pancakes. Turn quckly so as not to brown too darkly.
• They will be slightly crumbly, but are yummy with jam.

Steps:

• Heat a greased griddle until drops of water sprinkled on it evaporate noisily.
• Stir baking mix, water, Cheddar cheese, and pesto together in a bowl to form a batter; adjust amount of baking mix and water according to your preference.
• Pour 1/4 cup batter onto the griddle. Cook until bubbles begin to form on top, 2 to 3 minutes; turn and cook second side to a golden brown color, another 2 to 3 minutes. Repeat until all batter is used.