Hirseschmarren

For the millet pancake, rinse the millet with cold water and drain well through a fine sieve. Heat the butter in a pot. Add the millet and sauté lightly.

Pour in the milk, add salt and cocoa powder and let the millet swell in it for about 20 minutes at lowest heat. Let the millet cool down a bit, then separate the eggs and add the yolks and honey to the millet.

Preheat the oven to 200 degrees (top/bottom heat). Whip the egg whites until very stiff. Mix the cold yogurt into the porridge mixture, then the stiffly beaten egg whites.

Pour everything into a greased, crumbled baking dish and bake in the oven for about 40 minutes. Separate the finished casserole into pancakes. Serve with quince compote and powdered sugar.

Preparation Tip:

Other compotes, as well as applesauce, also go well with millet stew.

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