Millet Lemon Griddle Cakes with Cardamom Whipped Ricotta, Warm Strawberries, and Crunchy Pistachio

Instructions

1. 1

   Place the millet in a small saucepan with 240 ml (1 cup) water and a pinch of the salt. Bring to a boil, reduce the heat, cover, and cook for 12 to 15 minutes until the water is absorbed and the millet is tender. Spread it on a plate to cool for 10 minutes.

2. 2

   Meanwhile, in a bowl whisk together the all-purpose flour, baking powder, the remaining salt, and 15 g (1 tbsp) of the sugar.

3. 3

   In another bowl, whisk the eggs with the milk, melted butter, 2.5 ml (1/2 tsp) vanilla extract, all of the lemon zest, and 15 ml (1 tbsp) of the lemon juice.

4. 4

   Add the cooked millet to the wet ingredients and stir. Fold in the dry ingredients just until you have a thick, even batter. Let it rest for 5 minutes.

5. 5

   For the whipped ricotta, mix the ricotta with the ground cardamom, 15 ml (3/4 tbsp) honey, the remaining vanilla, and 15 ml (1 tbsp) lemon juice until smooth and creamy.

6. 6

   Heat a small skillet over medium heat with 5 ml (1 tsp) olive oil. Add the pistachios and 10 g (about 1 tbsp) of the remaining sugar. Toast for 2 to 3 minutes, stirring constantly, until glossy and fragrant. Transfer to a plate to cool.

7. 7

   In the same skillet, add the strawberries and cook for 2 to 3 minutes over medium heat with the remaining honey, just until they release some juices but still hold their shape. Remove from the heat.

8. 8

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

9. 9

   Pour batter in 60 ml (1/4 cup) portions per cake and cook for 2 to 3 minutes per side, until bubbles appear and the cakes are golden. Adjust the heat so they do not burn. Keep the cooked cakes warm in the 200 °F / 95 °C oven while you finish the batch.

10. 10

    Serve the warm griddle cakes with a generous spoonful of cardamom whipped ricotta, the warm strawberries on top, and the crunchy pistachios over everything.