Crispy Millet Yogurt Griddle Cakes with Warm Blueberry Lime Chia Compote

Instructions

1. 1

   Rinse the millet under cold water. Place it in a saucepan with 300 ml (1 1/4 cups) water and 1 g (a pinch) of salt. Bring to a boil, reduce the heat, cover, and cook for 15 to 18 minutes until the liquid is absorbed. Remove from the heat, let stand for 5 minutes, and fluff with a fork.

2. 2

   While the millet cooks, make the compote: in a small saucepan combine the blueberries, chia seeds, 15 g (3/4 tbsp) honey, 1 tbsp lime juice, and half of the lime zest. Cook over medium heat for 6 to 8 minutes, stirring, until the berries burst and the mixture thickens slightly. Keep warm.

3. 3

   In a large bowl, whisk together 120 g (1/2 cup) of the Greek yogurt, the eggs, the remaining 15 g (3/4 tbsp) honey, the vanilla, the cinnamon, the melted butter, and the remaining lime zest.

4. 4

   Add the cooked millet, oat flour, baking powder, and the remaining 2 g salt to the bowl. Mix until you have a thick, even batter. Let it rest for 5 minutes so the flour can hydrate.

5. 5

   Heat a nonstick skillet or griddle over medium heat. If you want to keep the cakes warm, preheat the oven to 95 °C / 200 °F. Lightly grease the skillet with a little butter.

6. 6

   Spoon about 60 ml (1/4 cup) of batter per cake onto the skillet and flatten gently. Cook for 3 to 4 minutes per side until deeply golden, crisp at the edges, and cooked through in the center. Transfer to the 95 °C / 200 °F oven while you finish the rest.

7. 7

   Serve the griddle cakes hot with dollops of the remaining Greek yogurt, the warm blueberry chia compote, toasted sliced almonds, and chopped fresh mint.