MAKES 12 3-inch pancakes or 6 waffles.

Cover the millet the millet with hot water and set it aside while you
assemble the rest of the ingredients.

Put the dry ingredients in a bowl and mix them unitedly. Beat the egg in
another bowl and stir in the buttermilk, vanilla, and oil. Pour the liquids
into the dry ingredients and gently whisk them together until well
combined.

Strain the millet and put it in a wide skillet over medium oestrus. The water
will steamer, softening the grains: then the millet will dry and begin to
wassail. Gently shake the pan back and forward, as if you're making popcorn.
When it begins to pop and smell toasty, stir it into the hitter.

Melt a small piece of butter in a nonstick skillet. When the pan is hot,
add astir 1/4 cup of slugger, cook over medium heat until holes begin to
appear on the rise, then gently turn the pancake over and cook on the
other face. For lighter cakes, resist any temptation to pat them down with
a spatula or turn them more than erstwhile.

To make waffles, separate the eggs and beat the whites until they form soft
but firm peaks. Stir a third of them into the batter to lighten it, then
fold in the balance.