Leftover Millet Pancakes

Made the rest of the glutinous millet yesterday and have tons of leftovers. So this morning I made some up into true millet pancakes. Picture shows the pancakes served with a mushroom-tomato-leek omelet and liver (today's breakfast).

Courtney's Leftover Millet Pancakes
(Makes 6)

1/2 c millet flour
1/4 t xanthan gum
1/2 t salt
1 t baking powder
1 egg
1 c cooked millet
1/2 c milk
2T melted bacon fat (or melted butter)

With an electric hand mixer, thoroughly combine the dry ingredients.

In a separate bowl, beat the egg and add the millet, milk, and fat. Mix very well on medium-high speed until the millet has no clumps.

Heat a griddle and grease it well.

Add the wet ingredients to the dry, beating all the while. Beat until thoroughly mixed. As soon as possible after beating, pour the pancake batter onto the griddle using a ladle or large spoon. Cook until bubbles break open and do not seal on the top of the pancake and the bottom is medium-brown. Flip and cook until browned. Serve hot with syrup or a savory sauce.

Cooking Notes
I used glutinous millet, but I think regular millet would be fine. Regular millet is a bit dryer, so you might want to add more liquid or to soak the millet in the milk for a while to soften it.
If you're not minimizing gluten, you can substitute wheat flour for the millet flour and xanthan gum.

Eating Notes
We had these for breakfast with a little maple syrup. Because they are not sweetened, they also would be good with a creamed seafood or similar sauce. Millet is one of the grains I'm moving away from, but if I weren't I would definitely have these again.