In this recipe, millet is divided; some is freshly ground into flour and some is toasted whole to add a layer of texture to the batter. Not only are these pancakes rich in iron, protein, potassium and B vitamins, but they also are spruced up with a burst of orange zest and fresh squeezed juice, making them a tasty alternative to the traditional pancake.
Ground 1 1/3 cup of millet in a grain mill or spice grinder until it is flour. Over medium-high heat, dry toast the 1/4 cup of millet in a skillet for about 5 minutes, or until the millet begins to pop and gives off a toasty aroma. Next, quickly pulse the sugar in the spice grinder to make the sugar finer but not into a powder.
Combine the flour, sugar, baking soda and salt in a small bowl and set aside. In a separate bowl, beat the egg. Add vanilla, milk, zest and stir to combine. Using a whisk, stir in the olive oil.
Pour the wet ingredients into the dry bowl and whisk until combined well. Finally, whisk in the 1/4 cup of toasted millet.
Heat a cast iron pan or griddle over medium heat and allow to get very hot. Place a little bit of safflower oil (or other high heat oil) in the pan and scoop 1/4 cup of batter into skillet. Cook for about 1-2 minutes on each side, once pancake batter begins to bubble and when it turns golden brown. Repeat until batter is used up, but be sure to stir the batter and scoop from the bottom each time as the millet will settle.
Meanwhile, over medium-low heat, combine the maple syrup and orange juice to gently warm it. Drizzle over pancakes and garnish with an orange slice.