Banana Millet Pancakes

Directions

1. Sift millet flour and self-rising flour into a mixing bowl, then make a well in the center.
2. Beat egg with coconut lowfat milk and sugar in a small bowl till smooth. Pour egg mix into the well of the dry ingredients and stir with a wooden spoon. When the mix starts to stiffen, add in the mashed bananas and lowfat milk and mix well.
3. Spray a nonstick 7-inch crepe pan with vegetable oil. Heat the pan over medium heat till it is warm sufficient for a drop of water to sizzle.
4. Pour one-quarter of the batter into the pan and tilt the pan quickly so which the batter coats the bottom. Cold. shaking the pan occasionally to loosen the pancake, till the batter sets, about 1 minute. Turn the pancake and cook the other size till golden brown, about 1 min. Shake the pancake onto a hot plate. Cover with a towel to keep hot.
5. Continue to cook the batter for the remaining pancakes. Stack the cakes on top of each other, interleave with waxed paper to prevent sticking.
6. Fold each pancake over then fold over again to create a triangle. Arrange each pancake on a hot plate. Sift a little confectioners' sugar over the top. Serve with fruit and drizzle with syrup or possibly honey. Serve warm.
7. Description: "Kaylaa Bhagarika Pura (India)" Start to Finish Time:"0:30"
8. NOTES : Rebecca Wood (author of Splendid Grain) recommends grinding your own flour as you need it in a spice or possibly coffee grinder or possibly even the blender. Grind 3/4 c. millet to make 1 c. millet flour. Millet turns rancid; Test by taste. Store in the freezer.
9. This idea intrigued me: make flour as needed in a grinder and add in the millet flour to baked goods. I imagine these as very sweet crepes for brunch or possibly dessert.