Name: Millet-Scallion Pancakes
Yield: 8 Servings
Ingredients: ¾ cup millet; 1½ teaspoon kosher salt, plus more; ⅓ cup reduced-sodium soy sauce; 3 tablespoons unseasoned rice vinegar; 2 teaspoons sugar; 2 teaspoons toasted sesame seeds; 1 teaspoon Sriracha; 8 scallions, thinly sliced, divided, plus more for serving; 2 large eggs; 6 tablespoons buttermilk; 3 tablespoons cornstarch; 1 tablespoon toasted sesame oil; 6 tablespoons vegetable oil

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Ditte Isager

The batter for these fritter-like cakes is pretty dry, but that’s what yields crisp results. Pressing them flat in the pan also helps maximize the crunch factor.

Recipe notes