Millet and Macademia Pancake
- Serves: 1
- Preparation and cooking time: 30 minutes
- 1 egg
- 50g millet flakes
- Half a 400g tin/carton of chopped tomatoes (about 200g)
- A few macademia nuts or hazelnuts (about 10g), roughly chopped
- 1 cloves of garlic (finely chopped), or half a level teaspoon of garlic granules/powder
- 1/2 level teaspoon dried basil
- 1/2 level teaspoon dried parsley
- 1/2 level teaspoon dried oregano
- 1 teaspoon of oil for frying
- In a pan, mix the tomatoes, nuts, garlic and herbs and place on a medium heat.
- Cover with a lid and let it bubble gently while you make the pancake.
- Put the egg in a jug, and make up to 200ml with water.
- Whisk the egg and water together well.
- Put half the mixture in a tub for another day, you only need half of it. You can freeze it, just remember to move it from the freezer to the fridge the day before you need it.
- Whisk the millet flakes into the remaining half and leave to stand for 10 minutes so that the millet has a chance to soak up the liquid.
- Heat the oil in a frying pan, the oil needs to be very hot.
- Pour the millet mixture into the pan and cover with a lid. Let it cook on a medium heat until the top is firm, this usually takes about 5 minutes.
- Turn it over and cook for a further 5 minutes.
- Serve with the tomatoes and nuts spread on top.