| OUTDOOR COOKING |
| Millet Pancakes |
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| 1/3 c. dried eggs, whole ½ c. nonfat dry milk 1 c. millet meal, coarsely ground 1/3 c. soy flour or whole wheat flour ½ tsp. salt 1 ½ tsp. baking powder 4 Tbsp. margarine, melted 1 c. water Combine, mix and bag the dry ingredients ahead of time. Mix water into the dry pancake mixture to form a creamy batter. Stir in the melted margarine. Add to the fry pan by spoonfuls and cook. Bake a little slower (cooler pan) than regular flour pancakes. Note: Makes a sweet, crunchy pancake. Makes about 30-40 2-inchers. |
| pan |