1-1/2 cup water
1 cup sugar
1/8 cup rice
1 ripe banana
Icing sugar
The day before, mix the millet flour and 1 cup of water (or a little less) to form a ball of dough that can easily be detached from the container. Cover and let it ferment overnight in a rather warm place. Cook the rice, and set aside overnight. On the next day, add ½ cup of water to the dough gradually, whisking well until the dough reaches a thick liquid consistency, fairly close to a crepe batter. Stir in cooked rice which has been reduced to porridge (by adding a little of the cooking water), as well as crushed ripe banana and sugar. Correct the consistency of the dough by adding a little water if it becomes too thick. Cook on a greased pan in a similar fashion to pancakes and blinis by cooking a couple minutes on each side. Serve hot, sprinkled with icing sugar.