Cooking process
Mordovian pancakes (patch), like many national dishes, find a response beyond the geographical boundaries of the region in which they appeared. This is natural, and in relation to pancakes – in particular. After all, the analogues of this dish are almost all nationalities. And Mordovian pancakes have their own speciality, which makes this dish especially attractive.
Mordovian pancakes are often prepared not from any single flour, but from mixtures. To wheat flour is usually added either pea, or millet, or buckwheat, etc. This enhances both the palatability of the pancakes, and their benefits. Wheat flour of the highest grade contains few useful substances: all of them were emasculated during processing. And the other flour makes our baking more useful.
Another feature of Mordovian pancakes is that they use a relatively large number of eggs. In addition, Mordovian pancakes are yeast, they should be lush. Often instead of millet flour use porridge. I’m using flour. Now it’s not difficult to buy any flour that you want. And you can grind the millet in flour.
In slightly warm milk, yeast, sugar and salt are soluble. To begin with, all milk is not used.
We add two types of flour – millet and wheat.
Then add the eggs. We mix it, and we rub out all the lumps.
Add the rest of the milk, knead the dough and put it in a warm place for 1.5-2 hours.
Yeast will work, and the dough will increase in volume. Characteristic bubbles will appear.
You can start baking. Fry pancakes in a heated frying pan, oiled. Pancake fry on one side. Turn it over, lightly grease the pan and fry on the other side.
Lubricate the finished pancakes with butter.
We serve them with jam, jam, condensed milk, etc.
Mordovian pancakes turned out to be thick, lush. I like them the most with sour cream.
Mordovian pancakes
Tasty and useful pancakes from two kinds of flour – millet and wheat.
Ingredients
Wheat flour – 3 tbsp.
Flour millet (millet) – 2 tbsp.
Sugar – 2 tbsp.
Salt – 0.5 tsp.
Yeast – 10 g
Milk – 200 ml
Chicken eggs – 2 pcs.
Sunflower oil – for frying
Butter – for greasing pancakes
Cooking process
Mordovian pancakes (patch), like many national dishes, find a response beyond the geographical boundaries of the region in which they appeared. This is natural, and in relation to pancakes – in particular. After all, the analogues of this dish are almost all nationalities. And Mordovian pancakes have their own speciality, which makes this dish especially attractive.
Mordovian pancakes are often prepared not from any single flour, but from mixtures. To wheat flour is usually added either pea, or millet, or buckwheat, etc. This enhances both the palatability of the pancakes, and their benefits. Wheat flour of the highest grade contains few useful substances: all of them were emasculated during processing. And the other flour makes our baking more useful.
Another feature of Mordovian pancakes is that they use a relatively large number of eggs. In addition, Mordovian pancakes are yeast, they should be lush. Often instead of millet flour use porridge. I’m using flour. Now it’s not difficult to buy any flour that you want. And you can grind the millet in flour.
In slightly warm milk, yeast, sugar and salt are soluble. To begin with, all milk is not used.
We add two types of flour – millet and wheat.
Then add the eggs. We mix it, and we rub out all the lumps.
Add the rest of the milk, knead the dough and put it in a warm place for 1.5-2 hours.
Yeast will work, and the dough will increase in volume. Characteristic bubbles will appear.
You can start baking. Fry pancakes in a heated frying pan, oiled. Pancake fry on one side. Turn it over, lightly grease the pan and fry on the other side.
Lubricate the finished pancakes with butter.
We serve them with jam, jam, condensed milk, etc.
Mordovian pancakes turned out to be thick, lush. I like them the most with sour cream.