This morning I made my first ever fermented millet hotcakes. Millet is a cous-cous-sized seed originally cultivated in northern
Starting on Sunday, I soaked the whole millet kernels in water and whey. Monday night, I strained and ground the millet to a paste in the food processor. Then I added more water and whey and let it sit overnight to ferment. Tuesday morning, I mixed together about two tablespoons of the now-bubbly millet with a tablespoon of organic creamline yogurt, an egg and a pinch of salt, and fried it in two batches in Amish butter. The cakes were surprisingly light, fluffy, bright yellow and crisp. Hard to believe they were whole grain! I spread them with raw honey to get the enzymes to break down the carbohydrates in the millet. Then I sauteed some shredded chicken (baked last night two hours at 350 F, stuffed with lemon, onion, garlic and ginger) with a teaspoon of Kaeng Par curry paste and two tablespoons of whole coconut milk. This chicken, some fresh yogurt and half a diced avocado topped off the honeyed millet cakes. Sour, sweet, spicy, creamy, and very filling. I could have used a little more salt to wake up all of the flavors, but a breakfast like this could wake me up any day.