Millet Pancakes with Pesto

Name: Millet Pancakes with Pesto
Prep time: 15 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Cuisine: German
Ingredients: 100 g Millet; 250 ml vegetable broth; 1 bunch flat-leaf parsley; 1 bunch chives; 0.25 tsp Dried thyme; Salt; 25 g almonds; 50 g freshly grated Parmesan cheese; 75 ml pumpkin seed oil; 50 g Heavy cream; 2 tbsp passata tomato puree; 2 small eggs; 2 tbsp Rapeseed oil

Prep: 15min

| Servings: 4 | Cook: 25min

Millet pancakes with pesto are a recipe featuring fresh ingredients from the pancake category. Try this and other recipes from Spoonsparrow!

Ingredients

100 g Millet
250 ml vegetable broth
1 bunch flat-leaf parsley
1 bunch chives
0.25 tsp Dried thyme
Salt
25 g almonds
50 g freshly grated Parmesan cheese
75 ml pumpkin seed oil
50 g Heavy cream
2 tbsp passata tomato puree
2 small eggs
2 tbsp Rapeseed oil

Instructions

1.
Bring millet and broth to a boil. Cover and let it simmer on the lowest heat for 20 minutes, then remove from heat and let it continue to steam in the closed pot for another 15 minutes.
2.
Wash, dry, and chop parsley and chives. Blend with thyme, salt, almonds, 25 g cheese, and oil in a blender until smooth. Adjust seasoning with a little more salt if needed.
3.
Whisk together cream, passata tomato puree, eggs, and remaining cheese. Mix this with the millet. Heat oil in a pan and spread about 2 tbsp of the mixture into thin pancakes, cooking until lightly browned on both sides. Arrange the pancakes with the herb pesto.
4.
Serve with a fresh green salad.