Cooking process
I offer you another recipe for unusual pancakes, which I baked on the last day of Maslenitsa. These pancakes are prepared on the basis of millet porridge and are so beautiful and tasty that it is simply impossible to resist them. I prepared such pancakes for the first time, because I really like to try something new. By the way, millet pancakes can be eaten with different fillings. I served with sweet, but I think it will be as tasty with melted cheese and greens.
To prepare pancakes from millet porridge prepare from the list of necessary products.
Milk should be slightly warmed, add sugar and yeast to it and leave for 30 minutes in a warm place. Cover the bowl with a towel.
Cook the mashed gruel. We need a well-boiled porridge, so we need to take water in a proportion of 1 to 3 or even slightly more. After the porridge is cooked, it must be cooled to a warm state. For those who will cook the millet for the first time, I recall the following: the millet must first be poured with boiling water, allow a little to stand, then drain the water and wash the millet until the state when the water is clear. If this is not done, there is a very high probability that the porridge will be bitter.
Cool the porridge in a bowl, in which you will knead the dough for pancakes. Add salt to the porridge and pierce it with a blender until it is mashed.
Then add egg to the dough and beat again.
Then pour the yeast mixture into the dough and mix well.
Sift the flour into the dough and stir with a spatula.
Dough again in a warm place for 30 minutes, covering the bowl with a towel. We will have such a dough after a while.
Next, heat the frying pan well, grease it with vegetable oil and pour a portion of dough. If the dough seems too thick, you can add a little milk and dilute it to the desired consistency. I immediately had a desire to dilute, but then I changed my mind. The frying pan can be tilted slightly so that the dough is evenly distributed. We wait, when on a surface there will be many holes and there will be no shine.
Then turn the pancake and fry the other side.
Paste the pancakes on a plate.
Serve pancakes with any additives to your taste. And I have today – cornel jelly. Pancakes are delicious!
Bon Appetit!
Millet pancakes
Very tasty and unusual pancakes, cooked on millet porridge. Pancakes can be served with sweet and salty additives.
Ingredients
Millet – 0.5 cups
Wheat Flour – 150 g
Eggs – 2 pcs.
Milk – 250 ml
Yeast – 2 tsp.
Sugar – 1 tbsp.
Salt – 0.5 tsp.
Water – 2 cups
Cooking process
I offer you another recipe for unusual pancakes, which I baked on the last day of Maslenitsa. These pancakes are prepared on the basis of millet porridge and are so beautiful and tasty that it is simply impossible to resist them. I prepared such pancakes for the first time, because I really like to try something new. By the way, millet pancakes can be eaten with different fillings. I served with sweet, but I think it will be as tasty with melted cheese and greens.
To prepare pancakes from millet porridge prepare from the list of necessary products.
Milk should be slightly warmed, add sugar and yeast to it and leave for 30 minutes in a warm place. Cover the bowl with a towel.
Cook the mashed gruel. We need a well-boiled porridge, so we need to take water in a proportion of 1 to 3 or even slightly more. After the porridge is cooked, it must be cooled to a warm state. For those who will cook the millet for the first time, I recall the following: the millet must first be poured with boiling water, allow a little to stand, then drain the water and wash the millet until the state when the water is clear. If this is not done, there is a very high probability that the porridge will be bitter.
Cool the porridge in a bowl, in which you will knead the dough for pancakes. Add salt to the porridge and pierce it with a blender until it is mashed.
Then add egg to the dough and beat again.
Then pour the yeast mixture into the dough and mix well.
Sift the flour into the dough and stir with a spatula.
Dough again in a warm place for 30 minutes, covering the bowl with a towel. We will have such a dough after a while.
Next, heat the frying pan well, grease it with vegetable oil and pour a portion of dough. If the dough seems too thick, you can add a little milk and dilute it to the desired consistency. I immediately had a desire to dilute, but then I changed my mind. The frying pan can be tilted slightly so that the dough is evenly distributed. We wait, when on a surface there will be many holes and there will be no shine.
Then turn the pancake and fry the other side.
Paste the pancakes on a plate.
Serve pancakes with any additives to your taste. And I have today – cornel jelly. Pancakes are delicious!
Bon Appetit!