Sunday, December 26, 2010

Millet and Scraps Pancakes

It all started with a bowl of leftover 7-minute coffee icing.

The 7-minute coffee icing is just like a normal 7-minute icing, except it was made with organic cage-free egg whites, organic evaporated sugar, organic vanilla, and some Christmas blend Via. 

The cake turned out pretty well, but it left me with a lot of leftovers:
  • One bowl of leftover icing
  • 3 left over organic cage-free egg yolks
  • A smattering of toasted almond slices
Expensive stuff. You don't want to just throw it out.  I started wondering what to do with the leftover icing, and figured it might make a nice alternative to maple or agave syrup on some pancakes.

So, I got the jar of Bob's Red Mill baking mix from the freezer.  The directions called for 1.5 cups to make 18 pancakes.  Spouse 1.0 didn't need 18 pancakes, so I decided to halve the recipe -- at least that was the plan.  After measuring out about 1/4 cup, I realized I'd be lucky if all the dregs in the jar added up to 1/3 cup.

OK, so the Spouse doesn't need 9 pancakes, either. Just do the recipe in sixths instead of halves. That should be plenty for one person.

The directions called for 2 eggs -- or, in this case, 1/6 of 2 eggs. It seemed like a perfect opportunity to use up some some of the cage-free organic yolks left over from making the icing.  Back when I bought normal eggs, I might have just thrown out the yolks. But, when you're paying nearly $.30 per egg, you start treating leftovers with more respect.  I used 2 of the three yolks, figuring that a little extra eggy protein would be good.

Next, the oil.  1/6 of 1/4 cup equals 2 tsp, which approximately equals 1 small drizzle.

And water... I did the math and decided that it'd be better to just drizzle in water until the mess looked like pancake batter.

And, it wasn't very much batter at all. Perhaps not enough for one person, after all.

So, what would happen if I mixed in a little leftover millet?  There was about a fist full in the fridge. I just used it all.  The fridge also contained some chopped walnuts. I added a little of those, too. And, a bit more water.

The tiny test pancake came out OK, but not wonderful. So, I added a tsp of raw sugar and a tiny bit more olive oil. But, what the pancakes really needed was more loftiness, like you might get from egg whites....

Egg whites...

As in, 7-minute icing....

So, I stirred in a big spoonful of 7-minute icing. 

The next test pancake was just right.  The millet gave the pancakes an interesting texture, and they were just pleasantly sweet. 

So, I cooked up the pancakes, then topped them with a little 7-minute coffee icing and some leftover toasted almonds.

And, I still have what seems like gallons of leftover 7-minute icing.

The pancakes and ingredients



1/3 C Bob's Red Mill GF baking mix, or your favorite
1 Tbsp olive oil

2 egg yolks
1 Tbsp chopped walnuts
1/3 to 1/2 C leftover cooked millet
leftover 7-minute icing (coffee, citrus, or vanilla)
toasted almond slices

  1. Mix the baking mix, olive oil, and eggs with a fork.
  2. Add walnuts, millet, and enough water to make a nice batter consistency.
  3. Stir in about 1/4 to 1/3 cup of leftover 7-minute icing
  4. Cook on an oiled griddle or skillet
  5. Top pancakes with additional leftover icing
  6. Garnish with toasted sliced almonds

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