Yogurt Millet Pancakes with Golden Miso Apples and Sesame Crunch

Instructions

1. 1

   1. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, 1/2 teaspoon fine salt, and 1 tablespoon of the sugar.

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   2. In another bowl, whisk the plain yogurt, milk, egg, melted butter, and vanilla extract until smooth. Stir in the cooked and cooled millet.

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   3. Pour the wet ingredients into the dry ingredients and mix just until no dry flour remains. Let the batter rest for 10 minutes at room temperature.

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   4. While the batter rests, make the topping. Heat a skillet over medium heat. Add 1 teaspoon butter, the apples, the remaining 1 tablespoon sugar, the ground cinnamon, and a pinch of salt. Cook for 5 to 7 minutes, stirring, until the apples are golden and tender.

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   5. In a small bowl, dissolve the white miso with the lemon juice and 1 tablespoon water. Add it to the skillet with the apples and cook 1 minute more, until glossy and lightly glazed. Keep warm.

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   6. In a separate small skillet, toast the sesame seeds over low heat for 1 to 2 minutes. Add the honey and cook for 30 seconds, stirring, until it coats the sesame seeds. Transfer the crunch to a lightly greased plate and let it cool slightly so it firms up.

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   7. Heat a griddle or nonstick skillet over medium heat, to about a 350°F and 175°C surface temperature. Lightly grease with butter.

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   8. Pour about 60 ml (1/4 cup) batter per pancake. Cook for 2 to 3 minutes per side, until bubbles form, the edges look set, and both sides are golden.

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   9. Serve the pancakes hot topped with the mild miso apples and finish with pieces of the sesame crunch.

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    10. If needed, keep the pancakes warm while finishing the batch by placing them on a tray in a 200°F and 95°C oven for up to 10 minutes.