Arunachali millet pancakes

At the luxurious Timilo Resort in Tawang, Arunachal Pradesh, I was greeted with these delicious pancakes for breakfast. They are part of their traditional breakfast offering.

Millets are essential in the region, and the farmers grow it in conjunction with rice. Millets have been cultivated in Arunachal Pradesh for generations and are vital to the state's food security and dietary practices. Studies have documented 11 types of millet-based food recipes from the ethnic tribes of Arunachal Pradesh, such as Adi, Apatani, Nyishi, Monpa, and Idu Mishmi. Finger millet is predominantly used to prepare food recipes followed by sorghum and kodo millet.

The finger millet or barnyard millet pancakes are a combination of both traditional and modern cooking techniques. As milk and egg are used along with the millet, this recipe is regarded as a wholesome breakfast

These pancakes are mildly sweet and fluffy. I was under the impression that they would be chewy, but I was completely wrong. The pancakes have an earthy flavour that is complimented by the sweetness of the sugar and the jam or maple syrup. This became my go-to breakfast every morning, and I was delighted with how full they kept me for the morning.

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Ingredients:

2 eggs

1/3-1/2 cup sugar

31/2 tablespoons butter, melted

3 tablespoons roasted barnyard millet flour

3/4 cup milk + as needed

A pinch of salt

Oil or butter, as needed

Maple syrup to serve

Whipped cream to serve

Berries, to serve

Honey, to serve

Apple or pineapple butter

Break the eggs into a bowl and add the sugar. With a whisk beat theeggg sugar mix well until the eggs stiffen and turn creamy, about 2 minutes.

Add the utter and whisk for another 2 minutes until the butter has emulsified.

Add the flour, milk and salt and whisk well until the mix is frothy and has thickened. The mix should be just about runny, not wet as for a crepe.

Heat a non-stick frying pan and add brush wlightly with butter or oil. When hot add two tablespoons of the batter. The batter with naturally spread out due to the heat. Cook for 1 1/2-2 minutes on the first side on meduim heat until the wetness has disappeared and the top is perforated with hubbles. Flip and cook the second side for 1 minute until well caramelized.

Serve hot with either maple syrup, honey, or jam and whipped cream and berries.