Um halibain

🥛 Four small bowls of torn cooked millet pancakes in warm milk, with milk also used in the batter.

Ingredients

• 160 g fine food-grade millet flour
• 750 ml pasteurised whole milk: 250 ml for batter and 500 ml for serving
• 10 ml sunflower oil for pan
• Small pinch salt

Preparation

Check fine edible millet flour. Measure milk separately: 250 ml for batter and 500 ml kept refrigerated for serving.

Mix flour and salt, gradually add 250 ml milk into thick smooth batter. Cover and hydrate ten minutes refrigerated.

Heat nonstick pan over medium heat. Use measured 10 ml oil gradually with a brush while cooking eight small pancakes about eight centimetres across, two at a time if possible.

Spread each portion no thicker than about five millimetres. Cook around three minutes first side then two to three minutes second side until golden dry and cooked through, extending gently if raw centre remains. Set cooked pancakes on clean plate.

Warm reserved 500 ml milk gently, stirring to prevent overflow. Tear two cooked pancakes per person into bite-size pieces in four bowls.

Pour 125 ml warm milk into each bowl, soften briefly, check comfortable temperature and serve immediately. No sugar, honey or fruit added here.