Pancakes made from millet porridge
Description
Delicious baked goods for the whole family. You've definitely never baked such pancakes before—we usually make traditional pancakes from wheat flour using milk or kefir. But our grandmothers also used to bake buckwheat pancakes and ones like these—made from millet porridge. Yes, preparing the batter will take more time, but the result is absolutely worth it. Fluffy, golden, very filling, with a slightly unique taste—these pancakes are even good enough to bring as a treat for Maslenitsa. You can bake the pancakes thick or thin. They'll turn out thick if you follow this recipe exactly. If you prefer thinner pancakes, simply add more milk. I don't recommend adding vegetable oil directly into the batter; instead, grease the frying pan before cooking each pancake. If the lengthy preparation doesn't scare you and you're ready to get started—serve them warm or cooled. Perfect with tea.
Instructions
- 1
Step 1
Pour boiling water over the millet, and after 5 minutes thoroughly rinse it with cold water. Add water, salt, and cook the millet "porridge-mush."
- 2
Step 2
Dissolve the yeast in about 0.5 cup of warm milk, add half a teaspoon of sugar and one tablespoon of flour. Mix well and place in a warm spot, let the starter rise.
- 3
Step 3
Cool the millet porridge and grind it with a blender. Add flour, eggs, the remaining sugar, and pour in the risen starter. Mix thoroughly and place in a warm spot for about 50–60 minutes, allowing the dough to rise.
- 4
Step 4
Then add the remaining milk, mix the dough again, and let it rise in a warm place.
- 5
Step 5
Heat a crepe pan, grease it with vegetable oil or a piece of bacon, and pour in the batter. Cook the crepes over slightly lower than medium heat. There's no need to rush, otherwise the crepe will burn on the outside but remain undercooked inside.
- 6
Step 6
Carefully flip the pancake with a spatula and cook the other side.