With maple syrup, of course! These are adapted from the Cheesy-Chive Millet Grits recipe in Megan Gordon's Whole Grain Mornings book (full disclosure, she's a longtime Stannard Farm customer for her Marge Granola granola!).
- 1 egg, well beaten
- 1 c, give or take, of cooked millet
- generous grating of cheddar cheese
- 2-3 stems of chives, minced
- dash of salt to taste
Mix together, then heat a pan on medium to medium-high. I like to start off hot with a cast-iron skillet then turn it down a bit and let the pan retain a nice heat. I use ghee for frying these up but bacon fat, butter, or coconut oil would also work well!
Take a heaping spoonful of "batter" (it will be think and not really pourable) and plop it into the pan, pressing down with the back of the spoon to flatten so it cooks evenly and flips easily. Then, you know, flip. Serve a plateful hot with maple syrup drizzled over!