Pancakes
Description
The baking is prepared simply and quickly. Making the pancakes will take time. It is very important to fry them correctly so they don’t break. There is relatively little flour in the batter, which explains their fragility. But with the right approach to the process, the result will pleasantly surprise you. Serve them cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Cook a porridge from millet and 500 ml of water. Cool to room temperature. Transfer to a bowl. Add eggs, salt, sugar and blend with an immersion blender until smooth.
- 3
Step 3
Dissolve the yeast in 250 ml of milk.
- 4
Step 4
Add the milk‑yeast mixture and flour to the bowl. Blend again with the blender. The dough should have the consistency of thick, rich ryazhenka.
- 5
Step 5
Cover the dough with a towel and let it sit at room temperature for 30–40 minutes.
- 6
Step 6
After the waiting time, noticeable bubbles will appear on the pancake batter and it will increase slightly in volume. Add melted lard to it. Stir. The batter is ready for baking.
- 7
Step 7
Heat the pan well. Grease it with lard once; thereafter cook on a dry pan. Pour a small amount of batter onto the pan, spread it, and cook over a heat slightly below medium. Do not rush to flip the pancake. Its top should noticeably dry and develop holes. If you lift the edge with a spatula, it should easily release from the pan. Only under these conditions may you flip the pancake to the other side; otherwise it will break.
- 8
Step 8
Flip the pancake and fry the other side for 2–3 minutes.
- 9
Step 9
Stack the pancakes. If desired, brush them with butter.
- 10
Step 10
Serve the pancakes at the table hot with your favorite toppings.