To make Millet Dark Chocolate Pancakes: First, thoroughly clean the millet grains. In a blender or grinder, add the millet, baking powder, and baking soda. Pulse until finely ground, then sift the flour twice using a fine sieve.

Melt the dark chocolate using a double boiler or oven. In a large mixing bowl, combine the melted butter, milk, and melted jaggery. Mix well and let it rest for 5 minutes. Add a pinch of salt to the sifted millet flour.

In another mixing bowl, gradually add the sifted millet flour to the melted dark chocolate, mixing slowly to avoid lumps. Make sure the batter is smooth.

To cook the pancakes, heat a nonstick skillet or griddle over medium heat and lightly grease it with oil. Pour a spoonful of batter onto the skillet. The batter will spread on its own to form a circle about 3 inches wide.

Cook over medium heat until the top looks set and bubbles start to form. At this point, flip the pancake and cook for less than a minute, or until both sides are lightly golden brown.

Drizzle a little oil around the edges as needed and flip the pancakes to cook evenly. Enjoy these soft chocolate pancakes for a delicious and healthy breakfast, topped with melted chocolate syrup or a drizzle of honey. You can also add sliced bananas and nuts on top for extra nutrition.

Notes: For different flavors and textures, you can mix in other flours like whole wheat flour or oat flour. You can also cook the pancakes in regular oil instead of butter if you prefer.