Millet Pancakes

Rinse the millet thoroughly under cold water and place in a pot with 2 cups of the milk. Bring to a boil, then reduce heat and simmer until the millet is tender and most of the milk is absorbed, approximately 15 minutes.

While the millet cooks, crumble the fresh yeast into a small bowl and mix with the remaining 1 cup of warm milk and 2 tablespoons of sugar, stirring until the yeast is dissolved and foamy.

In a large mixing bowl, combine the wheat flour and salt. Make a well in the center and pour in the yeast mixture.

Add the cooked millet to the flour mixture and stir until a thick batter begins to form. Crack the 3 eggs into a separate bowl, beat lightly, then fold into the millet batter until fully incorporated.

Cover the bowl with a damp cloth and let the batter rest in a warm place for 10–15 minutes to allow it to rise slightly.

Heat 1–2 tablespoons of vegetable oil in a large skillet or griddle over medium-high heat until shimmering.

Pour or spoon the batter into circles on the hot skillet, making pancakes about 4 inches in diameter. Cook until the bottom is golden brown, about 3–4 minutes.

Flip each pancake carefully and cook the other side until golden brown and cooked through, about 2–3 minutes.

Transfer the finished pancakes to a warm plate and repeat with the remaining batter, adding more oil to the skillet as needed.

Serve the millet pancakes hot, traditionally with sour cream, jam, or honey on the side.