Where it comes from
Galettes de mil are millet pancakes eaten across the Sahel from Senegal to Niger, ground from the grain that thrives where wheat will not. In Burkina Faso they are a traditional breakfast, eaten with sauce or sugar.
On the plate
Galettes de mil — golden-brown thick pancake, slightly nutty from millet, gently sweet. With honey and a glass of bissap, this is the Sahelian breakfast.
How it works
Mixing millet with wheat flour gives binding while preserving millet's distinctive flavor. Resting the batter improves texture.
Variations
With baobab. With peanut. Savory versions without sugar.
On the Palate
Ingredients
Serves 6
How it's made
7 steps · Show ↓25 min active · 35 min waiting
How it's made
7 steps · Show ↓- 13 min
Mix 300 g millet flour + 100 g all-purpose flour + 60 g sugar + 1/2 tsp salt + 1 tsp baking powder.
- 22 min
Add 400 ml warm water + 2 tbsp melted butter + 1 egg.
- 332 min
Whisk smooth. Rest 30 min.
- 43 min
Heat a non-stick pan over medium heat. Brush with oil.
- 55 min
Pour 1/4 cup batter per pancake; cook 2-3 min per side until golden.
- 62 min
Stack and keep warm.
- 73 min
Serve with: honey, sugar, fresh fruit, or peanut butter. The Burkinabé breakfast.
