Millet-Scallion Pancakes
['3/4 cup millet', '1 1/2 teaspoon kosher salt, plus more', '1/3 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']
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.
Meanwhile, whisk soy sauce, vinegar, sugar, sesame seeds, Sriracha, and 1/4 of scallions in a small bowl; set sauce aside.
Whisk eggs, buttermilk, cornstarch, sesame oil, and 1 1/2 teaspoon salt in a medium bowl. Fold in millet and 3/4 of scallions.
Working in 3 batches, heat 2 tablespoons 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 1/4" thickness, and cook until golden brown, about 3 minutes per side; transfer to a paper towel–lined plate.
Sprinkle pancakes with more scallions and serve with reserved sauce.
DO AHEAD: Millet can be cooked 2 days ahead; cover and chill. Millet batter can be made 6 hours ahead; cover and chill.
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