Ingredients:
350g millet flour
200ml lukewarm water
butter or oil to fry
sugar
salt to taste
Method:
Sift the flour into a bowl and gradually add the water, mixing with a whisk as you go, until you attain a smooth, runny, paste. Set this aside to rest for 4 hours. When this time is up, heat the butter in a frying pan and whilst it's warming beat the batter with a spoon and season with sugar and salt.
When the pan is hot, ladle-in just enough batter to make a saucer-sized pancake and cook until crisp. Turn once, then remove and keep warm. Repeat this process with the other pancakes and serve either as an accompaniment to a main dish or as a snack with honey or chutney.
An alternate method is to use deep oil. Once the oil is hot, pour in the batter to make a circular doughnut-shaped fritter. Turn over with a spider or slotted spoon half way through cooking. When golden brown all over drain on kitchen paper and serve.
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