Ingredients

• 115 g millet flour
• pinch of sea salt
• 2 eggs
• 300 ml milk
• 30 g melted butter or vegetable oil
• mineral water (e.g., sparkling) for thinning the batter

Preparation

1. In a bowl, add flour, salt, eggs, and milk and mix until smooth. Add melted fat and mix again. Cover with a cloth and set aside for at least 30 minutes (you can prepare it even a day ahead and leave it in the refrigerator covered).
2. Fry pancakes on a well-heated pan. The batter should spread freely on it; if it's too thick, thin it with water. Fry until golden, flip to the other side and repeat frying.