1/3 cup millet
1 cup water
2  eggs
1 1/2 cups buttermilk
1/4 cup pure maple syrup
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground {cinnamon}
1/2 teaspoon salt
1 pint raspberries
1 pint vanilla frozen yogurt

Place the millet in a medium saucepan over medium heat. Cook, shaking the skillet often, for 3 minutes, or until lightly browned and toasted. Add the water and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed. Remove from the heat, but do not remove the cover, and let stand for 15 minutes. Cool to room temperature.

Meanwhile, in a medium bowl, combine the eggs, buttermilk, maple syrup, oil, and vanilla extract.

In a large bowl, combine the flour, baking soda, cinnamon, and salt. Form a well in the center of the flour mixture and stir in the buttermilk mixture just until blended. Add the millet, stirring to blend.

Lightly oil a griddle or large skillet and heat over medium-high heat. Drop the batter by scant 1/4 cups onto the griddle or skillet. Cook for 3 minutes, or until the uncooked side begins to bubble. Flip and cook for 2 minutes longer, or until browned.

To serve, place 3 pancakes on each plate. Top with the raspberries and frozen yogurt.