Millet-Scallion Pancakes

• ¾ cup millet
• 1½ teaspoon kosher salt, plus more
• ⅓ cup reduced-sodium soy sauce
• 3 tablespoons unseasoned rice vinegar
• 2 teaspoons sugar
• 2 teaspoons toasted sesame seeds
• 1 teaspoon Sriracha
• 8 scallions, thinly sliced, divided, plus more for serving
• 2 large eggs
• 6 tablespoons buttermilk
• 3 tablespoons cornstarch
• 1 tablespoon toasted sesame oil
• 6 tablespoons vegetable oil

Brown rice or quinoa

1. Cook millet in a large saucepan of boiling salted water, stirring occasionally, until tender, 15–20 minutes; drain, shaking off as much water as possible. Spread out on a rimmed baking sheet and let cool.
2. Meanwhile, whisk soy sauce, vinegar, sugar, sesame seeds, Sriracha, and ¼ of scallions in a small bowl; set sauce aside.
3. Whisk eggs, buttermilk, cornstarch, sesame oil, and 1½ tsp. salt in a medium bowl. Fold in millet and ¾ of scallions.
4. Working in 3 batches, heat 2 Tbsp. vegetable oil in a large nonstick skillet or well-seasoned cast-iron pan over medium-high heat. Add heaping spoonfuls of millet batter to skillet, press to ¼” thickness, and cook until golden brown, about 3 minutes per side; transfer pancakes to a paper towel–lined plate.
5. Sprinkle pancakes with more scallions and serve with reserved sauce.
6. Millet can be cooked 2 days ahead; cover and chill. Millet batter can be made 6 hours ahead; cover and chill.