“Finger Millet” is a much-loved grain because it’s gluten-free and for the perceived health benefits and nutritive value. Red Finger Millet also, called “Nachni” or, “Ragi”, was a food I grew up with. Millet flour got tossed into dumplings, baked goods, dessert and most importantly pancakes!
My mother believed that all foods in their natural and unprocessed form when consumed in moderation were good for you. My little ones love pancakes and eat these hot off the pan with maple syrup and fruit preserves. The grown ups in the household prefer the savoury version with finely chopped shallots sprinkled with salt and pepper. I usually make a large bowl full of batter with fine finger millet flour and rice flour in some warm water. This batter sits in a warm spot while I get the shallots chopped. The little ones polished hot pancakes as soon as they were out of the pan dunked into maple syrup, but I did manage to take a few images of the savoury ones with different toppings 😊
Finger Millet Flour Pancakes
Gluten free, fat-free and ready in minutes. Choose your own toppings, or use as a wrap for veggie fillings.
- 1 cup Red Finger Millet Flour, fine
- 1/3 cup Rice Flour, fine
- 2 – 2.5 cups Warm Water
- 1/2 cup Green Shallots, chopped finely
- 1/2 cup Fresh Mint Leaves, minced
- Salt, to taste
- Black Pepper, to taste
- 1/2 cup Desiccated Coconut, to sprinkle on top
- Maple Syrup, to serve with
Heat a griddle pan (I used my trusty cast iron pan). (A non stick pan works just as well).
Pour half a cup of batter on the hot griddle and spread around in a thin circle by tilting and rotating the griddle pan carefully.
Sprinkle 1 tablespoon of shallots if making a savoury pancake and some salt & pepper.
Sprinkle 1/2 a tablespoon of desiccated coconut, if using, to make a sweet pancake.
Cover the pan and cook on low heat until the sides start to lift up.
Flip over and cook the other side for a couple of minutes.
The savoury version tastes great with some mint leaves or other topping of choice sprinkle don the top.
- The coconut pancakes taste great dunked into maple syrup or, with fruit preserves or, with chopped up fresh fruit.
I’m curious to know everyone’s favourite sweet & savoury batter, so please chip in the comments below 😊