Pancakes on dough made from millet porridge. Millet yeast pancakes according to an old recipe. How to cook pancakes from millet flour without yeast

Pour semolina with 300 milliliters of warm milk and leave for 15 minutes.

Add boiled millet, 1 egg, sugar, salt and vegetable oil to the semolina mass, mix the dough.

Separately, dilute dry yeast in 100 milliliters of warm milk and add to the bowl with the dough. Sift the flour and gradually add it to the dough. Knead the dough and leave it warm for 1 hour to rise.

When the mass increases by 2-3 times, we move on to the last stage. Beat the remaining milk with the egg, add soda, slaked with vinegar, and pour into the risen dough, mix. The dough for yeast pancakes with millet has a medium consistency, similar to sour cream.

Pour approximately 1 ladle of batter into a hot frying pan, greased with vegetable oil, distribute it evenly and fry the pancake on both sides until golden brown and beautifully colored. Fry all the pancakes in the same way.

Yeast pancakes with millet turn out quite thick and airy. You can invite guests and treat them to hot pancakes.

How to prepare a recipe for pancakes from millet flour - a complete description of the preparation so that the dish turns out very tasty and original.

Millet pancakes may seem unusual to us, but in Mordovia this classic dish is considered the most familiar dish. Mordovian pancakes based on millet flour or porridge are called pachat. These pancakes are prepared with yeast, so they turn out very fluffy, and are served with plenty of butter, honey, syrup or berries. We will tell you how to prepare millet pancakes below.

Recipe for pancakes with millet porridge

millet – 1 tbsp.;
milk – 1 tbsp.;
wheat flour – 2 tbsp;
eggs – 2 pcs.;
dry yeast – 1 teaspoon;
sugar - to taste;
vegetable oil or lard - for frying.

First, let's set the dough to rise. For this, dilute dry yeast with sugar and a tablespoon of flour in 125 ml of warm milk. Leave the dough in a warm place for 30 minutes.

While the dough is being prepared, sort out the millet, rinse it and add 3 glasses of water or milk. Cook the thick porridge, and then, using an immersion blender, beat it until smooth. Separately, grind the eggs with sugar and a pinch of salt, pour the resulting mixture into the millet porridge. then add the pre-sifted flour and the dough itself. Mix the resulting dough thoroughly and leave it to rise in a warm place for about an hour.

Heat the frying pan over moderate heat, grease it with a piece of lard or a small amount of oil, then pour the dough into the center of the pan and let it spread. Bake yeast millet pancakes until fully cooked on both sides. This dish is served with plenty of honey and melted butter.

Classic pacha pancakes are prepared not from ready-made millet porridge, but from several types of flour. one of which is millet. If you don’t find millet flour in the store, make it yourself using the technique that we will discuss below.

millet cereal – 1 tbsp.;
wheat flour – 2 tbsp;
sugar – 2-3 tbsp. spoons;
eggs – 2 pcs.;
milk – 400 ml;
dry yeast – 1 teaspoon;
vegetable oil - for frying;
butter - for greasing.

We wash the millet to clean water and scald it to get rid of the specific bitterness. Dry the washed cereal and grind it into flour. Mix millet flour with wheat flour.

We dilute yeast and sugar in warm milk. Beat the eggs until foamy. Pour milk into the flour, add eggs and mix. Cover the dough with a towel and leave to rise for 1 hour.

Heat vegetable oil in a frying pan and fry golden pancakes in it. Grease the finished pancakes with butter and serve.

Millet pancakes recipe

millet porridge – 4 tbsp. spoons;
wheat flour - 4 tbsp. spoons;
eggs – 2 pcs.;
sugar – 1 tbsp. spoon;
milk – 1 tbsp.;
dry yeast – 7 g;
vegetable oil.

hard cheese – 100 g;
cream – 2/3 tbsp.;
garlic, herbs, salt - to taste.

Sift the wheat flour and mix with the finished porridge. Pour the resulting mixture with warm milk, in which sugar and yeast must first be diluted. Beat the base of our dough using a blender until smooth and leave to rise in a warm place for about an hour.

As soon as the dough is ready, add warm milk and add the mashed egg yolks. Beat the egg whites to soft peaks and carefully add them to the dough. Now the dough for millet porridge pancakes should rise in a warm place for another 1 hour.

Heat the frying pan and grease it with oil. Pour in a portion of pancake batter and fry on both sides until golden brown.

At the same time, in a saucepan, heat the cream with herbs and garlic passed through a press. Add grated cheese to the warm cream and stir until smooth. Add salt and pepper to taste. Serve millet pancakes with yeast with melted butter and cheese sauce.

Since ancient times, housewives in Rus' have been saving and collecting pancake recipes. A tasty treat can be baked from millet, semolina or buckwheat, and served with sour cream, caviar or honey. Pancakes are often filled with hearty fillings of meat, chicken, cottage cheese or jam. In this article we want to tell you how to prepare millet pancakes and please your family and friends with this dessert.

Russian pancakes made from millet flour

Pancakes made according to this recipe are much more satisfying than early ripened ones. They turn out delicate, very tender and fragrant. Of course, it will take more time to prepare them, but the result is worth it. And we will make millet yeast pancakes like this:

Take half a glass of millet cereal, sort it out and rinse.
Pour two glasses of water into a saucepan, add salt, place the dish on the stove and wait until the liquid boils. After this, pour the cereal into the bowl and bring its contents to a boil again. Drain the water, leaving the cereal inside, and instead pour in three glasses of boiled milk and cook the porridge until tender. Salt and add two tablespoons of sugar.
To prepare the dough, warm one glass of milk and dissolve 20 grams of fresh yeast in it. Add a glass of flour and half a teaspoon of sugar. Mix everything well. Place the product in a warm place and wait until it rises. After this, the dough should be stirred and allowed to rise again.
Rub the finished porridge through a sieve, combine with the dough and two yolks. Melt 30 grams of butter and add to the dough.
Mix all products. If the dough turns out to be too thick, you can dilute it with milk. Cover the pan with a lid, place it in a warm place and let the dough rise.
When the dough has doubled in volume, pour in the beaten egg whites and mix well again.

It is better to bake pancakes in a non-stick frying pan, since they have a porous structure and are quite difficult to turn over.

Mordovian millet pancakes

In its homeland, this product is known as “pachat”, and it is also prepared from millet porridge. Lush and satisfying pancakes are recommended to be served with tea with honey or your favorite jam. How to bake Mordovian millet pancakes? Read the recipe below:

First, you should boil one glass of millet cereal in water or milk.
To prepare the dough, heat half a glass of milk and dissolve in it 10 grams of dry yeast, a spoonful of flour and a little sugar.
Mash the finished porridge with a masher until smooth. And if you want to get better results, you can do it using a blender.
Add two glasses of sifted flour, two eggs, salt and sugar to taste to the porridge. Add to the dough and mix everything well.
After an hour, when the dough has risen, it needs to be settled and mixed well again.

After another forty minutes you can start baking. Traditionally, such pancakes are fried in a cast iron frying pan greased with lard.

Millet porridge pancakes

This recipe will help you diversify your daily menu and surprise your family with a new dish. Making pancakes from millet porridge will not be difficult at all.

Cook viscous porridge from 50 grams of millet, add 125 grams of milk to it, stir and cool.
When the temperature of the porridge reaches 30 degrees, mix it with yeast (one gram).
Add ten grams of sugar, a little salt, one egg, 25 grams of honey and 200 grams of flour. At the very end, add 40 g of melted butter.
Leave the dough in a warm place for a couple of hours so that it has time to rise.

Fry pancakes in a frying pan greased with vegetable oil. Serve the treat hot with tea and homemade jam.

Millet pancakes made from flour

If you don't have a lot of time, try this recipe. Millet yeast pancakes do not necessarily need to be cooked with porridge or dough. We suggest you do it much easier. So, let's find out how to make pancakes from millet flour. The recipe requires the following sequence of actions.

Take a glass of millet flour, sort it out, rinse it and dry it in the oven. After this, grind the cereal in a coffee grinder.
Knead a thick dough from millet, a glass of wheat flour, milk, two eggs, salt, sugar to taste and two tablespoons of vegetable oil. At the end add a packet of dry yeast and mix well
Cover the pan with the dough with a cloth or towel, and then put it in a warm place for a couple of hours.

Pancakes made from this dough are soft, delicate and have a pleasant taste. Remember that pancakes are a universal package for various fillings. You can serve them with meat, cottage cheese, mushrooms or jam.

Millet pancakes without yeast

This easy recipe will help you prepare a delicious treat for the whole family. Millet pancakes made with kefir have a special taste and cook very quickly. Baking such a treat is a pleasure. These pancakes do not break or tear in the pan when flipping. Millet pancakes are prepared without yeast as follows:

Mix two cups of millet flour with baking powder in a large bowl.
Beat two eggs with two tablespoons of powdered sugar until a stable foam appears.
Carefully pour beaten eggs, half a liter of kefir and three tablespoons of melted butter into the flour. Mix the ingredients carefully and add salt to taste.

When the dough is ready, you can immediately start baking pancakes.

Pancakes "Village"

Pancakes prepared according to this recipe resemble large pancakes. They turn out very fluffy, spongy and filling. Millet yeast pancakes are prepared like this:

Cook porridge from one glass of millet, one glass of water, two glasses of milk and half a teaspoon of salt.
Mix one tablespoon of raw yeast with half a glass of warm milk. When fermentation begins, add the dough to the cooled millet porridge and mix everything well.
To make a thick and viscous dough, add two cups of flour, two cups of milk, a tablespoon of sugar and two eggs to the porridge.
Place the bowl with the dough in a warm place, first covering it with a towel. After an hour, when the dough has increased in volume, it should be mixed again.

Fry pancakes in a heated frying pan with the addition of vegetable oil. Serve the finished treat with honey, sour cream or jam.

Finnish Lenten pancakes

If you want to pamper yourself and your family during Lent, then pay attention to this recipe. Lenten millet pancakes are easy to make and do not require any special ingredients. Unlike other millet pancakes, these ones turn out thin and delicate. To prepare millet yeast pancakes, you will need:

Pour one glass of millet flakes with three glasses of boiling water, put on fire and cook for several minutes.
When the porridge has cooled, add three glasses of flour, one glass of water, two tablespoons of sugar and 20 grams of yeast, previously diluted in warm water.
The dough must be mixed thoroughly so that there are no lumps left, cover it with a towel and put it in a warm place.
When the dough has risen, pour one and a half glasses of water into it, stir again and leave to rise for another quarter of an hour.

Bake pancakes in a frying pan greased with vegetable oil.

Millet pancakes with cottage cheese

If you haven’t yet figured out a way to feed millet to children who completely refuse porridge, then use our recipe. The simplest thing you can do is bake pancakes or pancakes from millet flour. Read the recipe for delicious porridge pancakes below:

Pour half a glass of millet into a saucepan, fill it with water, bring to a boil and cook for several minutes.
Pour a glass of milk into the pan and cook everything together for another five minutes.
When the porridge has cooled, add 100 grams of cottage cheese, two eggs, three tablespoons of sour cream, three tablespoons of sifted flour with baking powder, a tablespoon of sugar and a little salt to taste. Mix all products thoroughly.
Fry the pancakes in vegetable oil on both sides until golden brown.

Lush pancakes go well with sour cream, jam and honey.

Millet pancake rolls

Surprisingly, using your grandmother’s recipe you can create a completely modern dish. For this we need fresh vegetables, cheese, millet porridge, flour. Pancakes with original filling are prepared as follows:

Cook unsalted liquid porridge from four tablespoons of grain.
When it has cooled to room temperature, add two eggs, salt, two teaspoons of yeast and 150 grams of flour. Mix everything thoroughly and leave in a warm place for two and a half hours.
Prepare the filling from grated cheese, fresh herbs, lettuce leaves and grated carrots.
Bake the pancakes, spread each one with yogurt, add the filling and roll it up.

In modern society, millet pancakes have become a real delicacy. Housewives very rarely cook them in their kitchens, because they are not ready to wait for the dough to rise, the porridge to cook and the dough to rise. They prefer simple baking and simple recipes. Therefore, if you really decide to surprise your loved ones, then choose one of the above recipes and bake fragrant openwork pancakes. We are sure that your family will thank you more than once, and even ask for more.

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Millet porridge pancake recipe

Pachat, pancakes with millet, pancakes with porridge. This dish has many names. The traditional Mordovian delicacy has firmly taken root on our table. Such pancakes are baked both with the addition of soda and with the addition of yeast. It is because of the yeast that the dish turns out thicker than regular pancakes. Let's look at the most common recipes for pancakes with millet porridge.

millet groats - 200g;
chicken egg - 2 pcs.;
wheat flour - 260g;
vegetable oil - 20g;
dry yeast -7 g;
granulated sugar (or brown) - 20g;
whole milk (water) - 600ml;
whole milk (dough) - 125ml;
salt - 2g.

Heat whole milk for the dough, add 5g of sugar, a little flour, stir.
Dissolve the yeast in the warm milk mixture.
Leave the dough to rise for half an hour in a warm place.
Prepare the cereal. To do this, sort it out and rinse until the water is clear.
Pour 600 ml of milk (water), put on low heat. Cook until done. Millet porridge should not be liquid.
Cool the cooked porridge.
Blend until smooth with a blender.
Mix sugar with chicken eggs, add salt.
Sift the flour.
Mix the egg mixture, porridge, flour with the suitable dough.
Mix the resulting dough and keep in a warm place for 1 hour.
Heat a frying pan (pancake maker) over low heat and brush with vegetable oil or lard.
Pour the dough into the pan starting from the center.
Bake pancakes over medium heat on both sides until golden brown.
Serve with ghee or honey.

The recipe involves using thick dough, so when baking it is better to place it on the pan from the center. Use a ladle to spread over the entire surface of the pan. Fry over low heat so that the thickness has time to bake. Using a dull knife, you need to pry the dough around the perimeter so that the edge of the pancake (it is usually thinner) does not burn.

These pancakes turn out softer and fluffier than usual, so it is not customary to wrap the filling in them.

The recipe is based precisely on the play of ingredients. Whether it is millet porridge, millet flour, a mixture of different types of flour, adding milk or sour cream - the result will always be excellent.

Pancakes made from a mixture of millet and wheat flour

millet cereal - 200g;
whole milk - 400 ml;
sugar (sand or brown) - 45g;
wheat flour - 260g;
butter - 10g.
chicken egg - 2 pcs.;
dry yeast - 6g;
vegetable oil - 10g;

Prepare the grains, sort them and rinse until the water is clear.
Boil water.
Scald the cereal to remove the bitterness.
Place clean millet on a towel and let dry.
Grind into flour in a coffee grinder or food processor.
Mix wheat flour with millet flour.
Heat 100 grams of milk with 10 grams of sugar.
Add yeast and 1 tbsp. spoon of flour.
Let the dough rise in a warm place for 30 minutes.
Beat two eggs with 35 grams of sugar.
Mix with the dough and add flour.
Let the dough rise for 1 hour.
Heat a frying pan, brush with oil (lard) and bake pancakes on millet flour until golden brown.

This recipe allows you to make pancakes that are thinner than the basic ones. Because instead of ready-made porridge, millet flour is added to the dough. Can be used with a variety of traditional fillings. In Mordovia, such pancakes are eaten with honey, butter, fresh berries, jam or marmalade. Very loved by children, because... do not have a specific taste of millet porridge. Yeast can be replaced with soda if you add 120 g to the dough. sour cream. Then there is no need to place a dough. Pancakes are baked immediately.

Pancakes with millet porridge and spicy sauce

dry yeast - 6 g;
millet porridge - 120g;
wheat flour - 120g;
chicken egg - 2 pcs.;
granulated sugar (or brown) - 25g;
whole milk - 200g;
vegetable oil - 10g.
cheese (fat from 40%) - 100g;
cream 35% fat - 130g;
garlic-5g;
salt - 1g;
dill greens - 10g.

Heat whole milk and mix with sugar.
Add yeast.
Mix wheat flour with millet porridge.
Add the flour mixture into the liquid dough.
Leave for an hour in a warm place.
Grind the egg yolks, beat the whites.
When the dough is ready, add the yolks.
Gently fold the whites into the dough with a wooden or silicone spatula.
Keep in a warm place for another hour.
Heat a frying pan, brush with vegetable oil (lard) and fry until done.

Wash the dill and chop finely.
Peel the garlic and pass through a press.
Grate the cheese.
Heat the cream with salt.
Add garlic and herbs.
After 2 minutes, add the cheese and heat over low heat, stirring continuously until the cheese has melted.
Serve pancakes with millet porridge with butter and spicy sauce.

The recipe is special because these pancakes take a long time to prepare. More than two hours. But the result is worth it. Pancakes with added millet porridge should be poured with a spicy sauce and rolled into tubes. The sauce can be replaced with any favorite one. Also, this type of pancakes with millet porridge will add variety to the buffet table and will pleasantly surprise guests.

Recipe for delicious millet pancakes

Good afternoon dear friends.

Today we will prepare delicious millet pancakes. This pancake recipe has been passed down in our family from generation to generation.

Since ancient times, pancakes have been an integral part of the holiday table. They were prepared for the celebration of Maslenitsa, which marked the arrival of spring. And it was celebrated widely and everywhere. Peasants associated a pancake in the shape of a circle with the sun, warmth and the beginning of a new life. That is why this dish was prepared in every home.

There are many interesting folk proverbs about pancakes:

Where the pancakes are, that’s okay; where the pancakes are, here we are.

The mother-in-law is affectionate - she bakes Pancakes.

Hisses under his breath like pancake grease.

You can't bake pancakes in an ungreased frying pan.

The in-laws were overwhelmed with pancakes and pancakes.

There will be no bread, we will bake pancakes.

Damn it, you can’t bake it.

Don't feed him pancakes, give him water first!

The same damn thing, but it's greased up.

Millet pancakes recipe

The recipe we will use today is an old Russian recipe that my grandmother passed on to me. It was she who taught me how to cook these delicious millet pancakes. These pancakes have a special delicate taste. I'm sure you'll like them very much.

Today we will prepare such hearty pancakes with millet porridge like grandma’s.

Millet 0.5 cups add 2 cups of water (cook for 7 minutes)
One and a half cups of flour
Eggs 2 pieces
About 2 cups milk
Salt ½ teaspoon
Sugar 1 or 2 tbsp. spoons
Baking powder about 2 teaspoons
Butter 40-50 gr. into the dough
Ghee 2 tablespoons for greasing pancakes
Vegetable oil for frying pan
Vanillin

First, cook the millet porridge. Rinse the millet well and add water. Cook from the moment of boiling for 7 minutes. Wait for the porridge to cool completely.

Add salt, sugar, eggs to the millet and stir everything. Add flour and baking powder, stir. The baking powder must be fresh to make the pancakes more airy. The result is a thick dough. Add milk, stir. Add vanillin and baking powder to the dough. If you want the pancakes to not feel like porridge, you can beat the dough with a blender.

The dough is ready. Let's start baking. The frying pan needs to be heated on the stove and greased with oil. Pour the dough into the pan. Distribute the dough over the entire surface of the pan. Although the dough is thick, it can be spread over the entire surface of the pan.

They bake quickly. After 1-2 minutes, turn over. Pancakes according to this recipe turn over easily and do not stick to the pan. Heat the ghee in the microwave. We coat each baked pancake with heated melted butter.

Our pancakes are ready! It's time to go to the table! I wish you bon appetit. And see you again, friends.

For interesting facts about flour that you may not know, watch the video:

You will also be interested in learning about other recipes for making equally delicious pancakes:

Millet porridge pancakes: sunny yellow and fluffy

Millet pancakes are practically a delicacy, as fewer and fewer housewives pamper their households with them. But this is in vain. The pancakes are incredibly flavorful, have a pleasant color and are very nutritious. Try cooking them according to one of the recipes and you will see that the whole family will like the dish. Before cooking, do not forget to prepare a frying pan with a smooth bottom of small diameter, since turning millet pancakes is very difficult.

Millet pancakes with yeast

This recipe for millet pancakes is interesting because instead of flour we will use whole millet, and the dough is kneaded using millet porridge. Baking yeast pancakes is difficult, since traditionally they are unlikely to turn out thin.

A glass of millet;
milk - 400 ml;
3 fresh eggs;
yeast - 12 grams;
butter - 100 g;
sugar - 1.5 tbsp. l.;
rast. oil - 1 tbsp. l;
salt.

First, let's dilute the yeast in warm milk. To do this, heat a glass of milk in a saucepan and add yeast to it. Let's mix.
Add the entire amount of flour to the same saucepan, mix thoroughly and leave in a warm place under a towel for at least one hour.
While the dough is coming, let's do the millet. It must be carefully sorted, washed several times under running water, poured with the remaining milk and cooked as regular millet porridge.
Now the eggs - grind the yolks with granulated sugar and salt.
Let's wait for the porridge to cool and add the prepared yolk mixture to it, mix everything thoroughly.
Mix the dough with the porridge and set aside for another 15-20 minutes. Add the whites, whipped into a stable foam.
We bake yeast pancakes as usual - in a hot frying pan, greased with vegetable oil with a brush (or bread), 30-40 seconds on each side will be enough. Millet pancakes according to this recipe turn out fluffy, more like pancakes. They are best served fresh and slightly cooled with any sauce. I especially like the combination of pancakes and berry puree.

Millet pancakes without yeast

2 full glasses of millet flour;
low-fat kefir - 0.5 l;
eggs - 2 pcs;
granulated sugar - 2 tbsp. l;
salt;
rast. oil - 3 tablespoons;
baking powder - 1 tsp.

These pancakes are baked without millet or millet porridge!

First you need to prepare the eggs. Beat them with sugar with a mixer (fork or special whisk) until you obtain a homogeneous white foam.
Now the dough. Mix all the prepared flour and baking powder in a deep bowl. After mixing, make a small depression in the center and place the egg foam into it. Gently mix the mixture, moving the spatula from the edges to the center.
Pour in kefir in a thin stream, stirring constantly. Then add half the oil, salt and mix again. The result should be a dough of such consistency that it flows from the tip of the knife in viscous drops.
You need to bake these pancakes in a hot frying pan (and don’t forget to grease it with oil) for about 40 seconds on each side. The pancakes will turn golden brown.
It is permissible to serve pancakes on the table with any sauce, both sweet and sour - to taste. The main thing is to let them cool a little, so they definitely won’t tear.

Millet pancakes with semolina

There is no flour in this recipe - only millet and semolina.

millet - 1 glass;
semolina - 1 cup;
eggs - 4 pcs;
flour - 0.5 cups;
granulated sugar - 0.5 cups;
rast. oil - 2 tbsp. l;
yeast - 25 grams;
baking powder - 1 tsp;
boiled water - 2 glasses;
butter - 40 g;
salt.

Let's prepare the millet. To do this, sort it out carefully. Rinse in cold water. Now - cooking ordinary fresh porridge in water.
Let's wait for the porridge to cool and add yeast (if it is dry) and all the other ingredients (leave 1 tablespoon of oil for greasing the pan!). Knead the dough thoroughly and leave it warm for 1 hour. Cover the dough with a towel. Important! If you only have compressed yeast, then first dissolve it in a small amount of warm water.
When the dough “reaches” you can bake pancakes. We do this in the standard way: in a greased hot frying pan for 40-60 seconds on each side of the pancake.
Grease all the pancakes removed from the frying pan with oil - this will make them especially tender.
I serve these pancakes lukewarm and with sour cream. But you can use whatever you like as a dressing - condensed milk, fruit or berry purees, yogurt.

Each of the given recipes is designed to prepare 10-12 pancakes. Since pancakes turn out to be very filling, this amount is quite enough for a nutritious dinner or breakfast for a family of four. Bon appetit!

Healthy and tasty homemade baking - millet pancakes, recipes with photos

Millet is an extremely healthy product containing many vitamins and microelements important for humans. But adults and children do not like to eat porridge made from this type of cereal. But there is no need to force anyone to eat millet pancakes. They are always welcome as a hearty breakfast, as a substitute for bread for lunch, and as a pleasant treat for an afternoon snack or dinner.

Millet pancakes with yeast recipe with photos

The unusual thing about this cooking method is that most of the components for the dough must be prepared in advance, for example, in the evening. And in the morning you just need to add boiling water to the dough and you can immediately start baking.

Millet porridge pancakes

Required ingredients:

millet – 1 tbsp
water – 1.5 l
premium wheat flour – 1 tbsp
eggs – 4 pcs.
sugar – 3 tbsp
semolina – 1 tbsp
fresh yeast – 40 g
melted butter – 100 g
salt – ¼ tsp

Step by step instructions

In the evening, prepare millet porridge. To do this, rinse a glass of cereal well, boil until tender and cool completely.

Beat the cold porridge in a blender until pureed, add eggs, sugar, semolina, yeast, butter melted in a water bath and flour. Knead the dough thoroughly with your hands, cover the pan with a lid and leave it on the kitchen counter overnight. In the morning, pour a glass of boiling water and let it rise for half an hour.

Heat the pan and grease it with oil for the first time. Pour a portion of dough onto the bottom and bake the pancake on each side for 1.5-2 minutes.

Place in a pile on a serving platter and serve hot.

How to make pancakes from millet porridge

Pancakes prepared according to this recipe are very satisfying, fluffy, thick and spongy. Such an amazing effect can be achieved due to the fact that millet cereals are boiled in water or milk until each grain is completely softened.

Millet yeast pancakes

Required ingredients:

millet cereal – 250 g
milk 3.2% – 250 ml
eggs – 3 pcs.
wheat flour – 625 g
dry yeast – 20 g
sugar – 2 tbsp
salt – ½ tsp

Step by step instructions

Boil millet cereal in 1 liter of water until smooth, cool slightly and grind with a masher into a homogeneous, plastic mass.
Dissolve yeast, sugar (1 tbsp) and flour (1 tbsp) in half a glass of warm milk. Leave the dough for 30 minutes in a warm place to rise.
Sift the remaining flour, combine with the porridge and eggs, then add the dough, sugar, salt and stir continuously for 15-20 minutes. There should be no flour lumps or cereal clots in the finished dough.
Cover the container with the dough with a towel and let it rise for an hour. Set aside and stir for at least another 5-6 minutes. If the mixture thickens too much, add a little milk. Leave for 45 minutes and wait for the volume to double.
Heat the pan well and grease it with lard. Use a ladle to pour a portion of the pancake mixture and let it spread on its own over the surface. Bake the pancakes over low heat and turn over very carefully so that they do not break in half.
Serve with sour cream and honey.

How to bake Mordovian millet pancakes

This ancient recipe is considered practically a national treasure in Mordovia. It is carefully stored unchanged and passed down from generation to generation through the female line. The dough prepared in this way turns out to be quite thin, but at the same time rich and porous. The center, even when cold, remains soft and tender, and the edges are beautifully baked and temptingly crunchy.

Required ingredients:

fine millet flour – 150 g
premium wheat flour – 600 g
sugar – 30 g
salt – 1 tsp
yeast – 30 g
margarine – 50 g
butter – 100 g
milk 1.5% – 1.150 ml
water – 1 tbsp

Step by step instructions

Dissolve fresh yeast in warm water along with millet and wheat flour (1 tbsp each) and let rise.
Then settle, add the remaining ingredients, mix very well and send to a warm place for fermentation for 3-4 hours.
Heat the frying pan over high heat and grease it with lamb fat. Bake the pancakes on each side until golden brown and serve immediately.

How to cook pancakes from millet flour without yeast

For this recipe you will not need either millet porridge or millet cereal. You will only need the finest millet flour. If you can’t buy such a product in a store, you can make it at home by grinding about half a kilogram of millet in a coffee grinder to a powdery state.

Required ingredients:

millet flour – 400 g
low-fat kefir – ½ l
sugar – 2 tbsp
baking powder – 1 tsp
vegetable oil – 3 tbsp
salt – ½ tsp

Step by step instructions

Beat eggs and sugar with a mixer until snow-white foam.
Sift the flour into a ceramic bowl and combine with baking powder. Make a well in the dry ingredients and place the egg mixture there. Gently mix all ingredients with a wooden spatula, moving your hand from the edges to the center.

Fluffy milk pancakes without yeast recipe

It is believed that millet pancakes belong to Mordovian cuisine, but over time several variations of their preparation have appeared. Let's look at the most popular recipes for millet pancakes or pacha, as they are called in Mordovia.

It will take quite a lot of time to prepare, however, every housewife should pamper her household with such pancakes at least once in her life. They turn out filling and tasty.

Calorie content

The calorie content of millet pancakes in all three recipes differs slightly, and varies from 90 kcal (for a yeast-free recipe), 150 kcal (for regular yeast pancakes), to 200 kcal (for pacha). The most popular version of millet pancakes is close to the classic recipe of Mordovian cuisine.

Millet pancakes (pacha) according to an old recipe

Ingredients:

millet cereal – 100 grams;
wheat flour – 100 grams;
milk – 450 ml;
chicken eggs - 2 pieces;
granulated sugar - 2 tbsp. spoons;
salt – ½ teaspoon;
butter – 50 grams;
instant dry yeast – 10 grams.

How to cook:

Wash the millet groats thoroughly, dry on a napkin and in a hot frying pan. Using a blender or coffee grinder, bring to a flour consistency.
Dissolve the yeast in heated milk, add the mixture to the eggs beaten with salt and sugar. Pour wheat and millet flour into the resulting mass. Mix everything well. Place the dough in a warm place for two to three hours.
Bake as usual, greasing the pan with melted butter.

Video recipe

Thick yeast pancakes

Ingredients (for 10 servings):

millet cereal – 1 cup;
water – 600 ml;
wheat flour - 3 cups;
dry yeast - 2.5 teaspoons;
milk – 1 liter;
chicken egg – 4 pcs.;
sugar – 2 tbsp. spoons;
vegetable oil – 3 tbsp. spoons;
salt to taste.

Preparation:

It is better to cook the porridge in advance, in the evening. It should not be too thick, the more it boils, the better.
While the porridge is cooling, prepare the dough. Add yeast and sugar to heated (but not hot) milk. When the ingredients have dissolved in the milk, gradually add the porridge, stirring the mixture thoroughly to prevent lumps. You can use a blender instead of a hand whisk. After achieving a more or less homogeneous mass, carefully add flour.
The dough should be between liquid sour cream and pancake dough. The mixture should be covered with a clean cotton napkin and left in a warm place for several hours.
While the dough is rising, let's begin the second stage of preparation. Boil the remaining milk and beat the eggs separately. Pour the finished milk into the risen dough, it is very important to quickly mix the mass. Next, add eggs and vegetable oil. After thoroughly mixing all the ingredients, let the mixture disperse for another 10 minutes.
Pancakes are baked according to the standard procedure.

Video recipe

Millet pancakes without yeast

One of the easiest recipes for millet pancakes is made from yeast-free dough.

Ingredients:

Millet – Art. l.;
Milk – 4 glasses;
Salt – 1 tsp;
Sugar – 3 tbsp. l.;
Chicken egg – 2 pcs.;
Wheat flour – 1.5 cups;
Slaked soda with vinegar – ½ tsp.

Preparation:

As in the previous recipe, first boil the cereal. In this case, the porridge is cooked in milk, but this is not critical - you can also use water.
After cooling, grind the millet using a blender. Next, add eggs, salt and sugar. Mix everything thoroughly. Add flour and knead the stiff dough. Once “smooth” is achieved, add milk so that the resulting consistency is the same as that of regular pancakes.
Last step: add soda slaked with vinegar.
We prepare pancakes in the usual way.

Millet pancakes can be combined with almost any filling, both sweet and savory. They are equally delicious simply with melted butter. Nutritious pancakes can serve as a dessert or a complete lunch.

To make your pancakes airy and tender, remember a few tips.

It is better to take the dough not from the bottom of the container, but from the top (this way the pancakes will turn out with characteristic holes).
It is better to lubricate the frying pan not with vegetable oil, but with a piece of lard.
Turn the pancake over only when there is no raw dough left on top.
It is advisable to serve the dish hot.
It is better to place the finished pancakes under a lid in a deep bowl, then they will remain warm and fresh longer.

I looked at the basic recipes for millet pancakes. There are many more options for preparing dough, as well as baking pancakes at home, but their differences are insignificant, due to culinary traditions and preferences of the housewife and family.

How to cook millet pancakes according to an old recipe - a complete description of the preparation so that the dish turns out very tasty and original.

Russian pancakes made from millet flour

Take half a glass of millet cereal, sort it out and rinse.
Pour two glasses of water into a saucepan, add salt, place the dish on the stove and wait until the liquid boils. After this, pour the cereal into the bowl and bring its contents to a boil again. Drain the water, leaving the cereal inside, and instead pour in three glasses of boiled milk and cook the porridge until tender. Salt and add two tablespoons of sugar.
To prepare the dough, warm one glass of milk and dissolve 20 grams of fresh yeast in it. Add a glass of flour and half a teaspoon of sugar. Mix everything well. Place the product in a warm place and wait until it rises. After this, the dough should be stirred and allowed to rise again.
Rub the finished porridge through a sieve, combine with the dough and two yolks. Melt 30 grams of butter and add to the dough.
Mix all products. If the dough turns out to be too thick, you can dilute it with milk. Cover the pan with a lid, place it in a warm place and let the dough rise.
When the dough has doubled in volume, pour in the beaten egg whites and mix well again.

It is better to bake pancakes in a non-stick frying pan, since they have a porous structure and are quite difficult to turn over.

Mordovian millet pancakes

First, you should boil one glass of millet cereal in water or milk.
To prepare the dough, heat half a glass of milk and dissolve in it 10 grams of dry yeast, a spoonful of flour and a little sugar.
Mash the finished porridge with a masher until smooth. And if you want to get better results, you can do it using a blender.
Add two glasses of sifted flour, two eggs, salt and sugar to taste to the porridge. Add to the dough and mix everything well.
After an hour, when the dough has risen, it needs to be settled and mixed well again.

After another forty minutes you can start baking. Traditionally, such pancakes are fried in a cast iron frying pan greased with lard.

Millet porridge pancakes

This recipe will help you diversify your daily menu and surprise your family with a new dish. Making pancakes from millet porridge will not be difficult at all.

Cook viscous porridge from 50 grams of millet, add 125 grams of milk to it, stir and cool.
When the temperature of the porridge reaches 30 degrees, mix it with yeast (one gram).
Add ten grams of sugar, a little salt, one egg, 25 grams of honey and 200 grams of flour. At the very end, add 40 g of melted butter.
Leave the dough in a warm place for a couple of hours so that it has time to rise.

Fry pancakes in a frying pan greased with vegetable oil. Serve the treat hot with tea and homemade jam.

Millet pancakes made from flour

Take a glass of millet flour, sort it out, rinse it and dry it in the oven. After this, grind the cereal in a coffee grinder.
Knead a thick dough from millet, a glass of wheat flour, milk, two eggs, salt, sugar to taste and two tablespoons of vegetable oil. At the end add a packet of dry yeast and mix well
Cover the pan with the dough with a cloth or towel, and then put it in a warm place for a couple of hours.

Millet pancakes without yeast

Mix two cups of millet flour with baking powder in a large bowl.
Beat two eggs with two tablespoons of powdered sugar until a stable foam appears.
Carefully pour beaten eggs, half a liter of kefir and three tablespoons of melted butter into the flour. Mix the ingredients carefully and add salt to taste.

When the dough is ready, you can immediately start baking pancakes.

Pancakes "Village"

Pancakes prepared according to this recipe resemble large pancakes. They turn out very fluffy, spongy and filling. Millet yeast pancakes are prepared like this:

Cook porridge from one glass of millet, one glass of water, two glasses of milk and half a teaspoon of salt.
Mix one tablespoon of raw yeast with half a glass of warm milk. When fermentation begins, add the dough to the cooled millet porridge and mix everything well.
To make a thick and viscous dough, add two cups of flour, two cups of milk, a tablespoon of sugar and two eggs to the porridge.
Place the bowl with the dough in a warm place, first covering it with a towel. After an hour, when the dough has increased in volume, it should be mixed again.

Fry pancakes in a heated frying pan with the addition of vegetable oil. Serve the finished treat with honey, sour cream or jam.

Finnish Lenten pancakes

Pour one glass of millet flakes with three glasses of boiling water, put on fire and cook for several minutes.
When the porridge has cooled, add three glasses of flour, one glass of water, two tablespoons of sugar and 20 grams of yeast, previously diluted in warm water.
The dough must be mixed thoroughly so that there are no lumps left, cover it with a towel and put it in a warm place.
When the dough has risen, pour one and a half glasses of water into it, stir again and leave to rise for another quarter of an hour.

Bake pancakes in a frying pan greased with vegetable oil.

Millet pancakes with cottage cheese

Pour half a glass of millet into a saucepan, fill it with water, bring to a boil and cook for several minutes.
Pour a glass of milk into the pan and cook everything together for another five minutes.
When the porridge has cooled, add 100 grams of cottage cheese, two eggs, three tablespoons of sour cream, three tablespoons of sifted flour with baking powder, a tablespoon of sugar and a little salt to taste. Mix all products thoroughly.
Fry the pancakes in vegetable oil on both sides until golden brown.

Lush pancakes go well with sour cream, jam and honey.

Millet pancake rolls

Cook unsalted liquid porridge from four tablespoons of grain.
When it has cooled to room temperature, add two eggs, salt, two teaspoons of yeast and 150 grams of flour. Mix everything thoroughly and leave in a warm place for two and a half hours.
Prepare the filling from grated cheese, fresh herbs, lettuce leaves and grated carrots.
Bake the pancakes, spread each one with yogurt, add the filling and roll it up.

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Mordovian millet pancakes, step-by-step recipe with photos

Soon Maslenitsa wanted unusual pancakes. Our grandmother remembered that in her homeland, in Mordovia, millet pancakes - Pachat - had long been prepared. You can’t make them quickly, but the result is worth the time spent.

2 comments on the introduction

▪ Hello! I remembered that my little one ate millet pancakes with relatives in Mordovia, found the recipe on your page and made it. I recommend it to everyone, it’s so delicious, my husband even forgot about me and ate it all and asked for more. Thank you. Hello! I remembered that my little one ate millet pancakes with relatives in Mordovia, found the recipe on your page and made it. I recommend it to everyone, it’s so delicious, my husband even forgot about me and ate it all and asked for more. Thank you.

Tatyana Vladimirovna Lyubimtseva Hello! I remembered that my little one ate millet pancakes with relatives in Mordovia, found the recipe on your page and made it. I recommend it to everyone, it’s so delicious, my husband even forgot about me and ate it all and asked for more. Thank you. Hello! I remembered that my little one ate millet pancakes with relatives in Mordovia, found the recipe on your page and made it. I recommend it to everyone, it’s so delicious, my husband even forgot about me and ate it all and asked for more. Thank you.

▪ Tatyana Vladimirovna, I’m very glad that everything worked out. Our grandmother also often cooked them for us when we were children, so I wrote down the recipe so as not to forget these delicious pancakes.

Katerina Alekseevna K Tatyana Vladimirovna, I’m very glad that everything worked out. Our grandmother also often cooked them for us when we were children, so I wrote down the recipe so as not to forget these delicious pancakes.
Expand discussion

For better results, we used a blender.

4 comments on this step

▪ Should I cool the porridge? Or how to add hot flour to the custard and knead it?

Julia Should I cool the porridge? Or how to add hot flour to the custard and knead it?

▪ Yulia, we use hot porridge. Bon appetit.

Katerina Alekseevna K Yulia, we use hot porridge. Bon appetit.

▪ My mother did not use hot porridge

valentine My mother did not use hot porridge

▪ Valentina, everyone has their own recipes and secrets :).

Katerina Alekseevna K Valentina, everyone has their own recipes and secrets :).
Expand discussion

The dough will double in volume. Set aside the dough and knead it again for a few minutes.

We look at the consistency of the dough. The batter should be thicker than when baking regular pancakes. If the dough is liquid, you need to add a little more flour; if it is too thick, add warm milk.

Let the dough sit for another 30-45 minutes, it will rise again.

2 comments on this step

▪ Where did another half glass of milk go? The recipe says a glass, but the recipe says half a glass?

Love Where did another half glass of milk go? The recipe says a glass, but the recipe says half a glass?

▪ Hello Love, thank you for your comment. Add the second half of the warm milk at step 6, along with the dough and eggs. Added)

Katerina Alekseevna K Hello love, thanks for the comment. Add the second half of the warm milk at step 6, along with the dough and eggs. Added)
Expand discussion

February 05 – Svetlana SSI GEL
Katya tell grandma thank you so much for such a wonderful recipe. In my homeland, pancakes are called pachalksit in Erzya.

February 05 – Anna Alekseevna Bezikova
Katerina, thank you very much for such an interesting recipe. The pancakes turn out so thick and filling:) Please tell me. Is the taste of millet porridge strong? isn't it bitter?

February 05 – Katerina Alekseevna K
Svetlana, is there a difference between the recipe for our pancakes and pachalksit?

Anna, the pancakes turned out filling and tasty. The taste of millet is felt, but does not dominate. The pancakes are not bitter because the millet is pre-scalded.

February 06 – Svetlana SSI GEL
They bake thin pancakes for us www.vkussovet.ru/recept/bliny-obyknovennye/. I remember my grandmother baked in cast iron frying pans, which she used only for pancakes, and then the pancakes, pre-greased with melted butter, were placed in a warm oven so that they would not cool down. Grandma also made pancakes and yeast pancakes, but, unfortunately, the recipe did not remain.

July 21 – Elena
Girls, to prevent the millet from becoming bitter, you need to remove the foam and water from the surface when cooking.

July 21 – Katerina Alekseevna K
Elena, yes, there really is such an option - skim off the foam when boiling.
With the option I described, millet also does not taste bitter

January 26 – Julia
My grandfather always remembered. how his mother baked these pancakes in a Russian oven. Yes, he told it so deliciously. I was already drooling. It didn't work that way on the stove. Now I have a stove at home. I bake with pleasure. I'll try your recipe too!

February 19 – Olga
My grandmother made pancakes like these! MMMMM! Consolidation. Only for lubrication we used the following mixture: melt the butter and pour the beaten eggs into the still slightly hot butter, stirring vigorously - it will turn out that the eggs will curl a little. As children, we called it “kisya-misya”. And now my father does the same with the same lubricant. So I want to learn.

March 03 – Katerina Alekseevna K
Olga, the pancakes are simply magical, a little complicated recipe, but it’s worth it :). Bon appetit.

We share our experience and secrets: how to properly and tasty cook MORDOVIAN MILLET PANCAKES: the most delicious recipe, you will lick your fingers! There are 25 comments written on the recipe; votes: 206.

Your question or comment:

Millet pancakes according to grandma's recipe

Maslenitsa has come again. This year Maslenitsa week runs from February 16 to 22. Every day of Maslenitsa has its own name, and every day we bake pancakes. There are so many pancake recipes that you don’t have to repeat them not only for a whole week, but even for a whole month. Today I want to offer you a recipe for pancakes that my grandmother used to bake. These are delicious millet pancakes. They turn out not very thin, but fluffy, soft and juicy.

millet porridge – 1 cup
eggs – 2 pcs
about two cups flour
milk – 450 ml
kefir – 100 ml
sugar – 2 tbsp.
salt on the tip of a knife
baking soda on the tip of a knife (or baking powder 1 tsp)
odorless vegetable oil – 3 tbsp.
butter for greasing pancakes
sugar for sprinkling pancakes

How to cook millet pancakes:

Cook millet porridge in advance. It doesn’t matter whether it’s milk or water. I cook porridge in a multicooker on the “milk porridge” mode in advance, for breakfast, and set aside the required amount for pancakes, which I make for lunch or dinner. If you cook porridge specifically for pancakes, then take four parts of liquid for half a glass of millet, that is, 2 glasses of water or milk, or you can take milk in half with water. Don't forget to add salt and sugar to the porridge.

Lightly beat the eggs with sugar, kefir and salt.

Then add the cooled millet porridge and stir.

Add flour with baking powder (or soda). Stir well. The result is a thick dough.

Heat the milk until hot, you can even bring it to a boil, and pour it into the dough. Stir.

The dough is almost ready. All that remains is to add vegetable oil to it. The dough is not very liquid, and the pancakes will not be very thin.

Let's start baking. I bake millet porridge pancakes in an old cast iron frying pan. I tried baking on modern Teflon frying pans and didn’t like it.

Grease the frying pan with oil. I do this by cutting a potato on a fork, dipping it into a saucer of butter, and then running it around the pan. Someone greases it with a piece of lard, it doesn’t matter. Since the dough already contains oil, you don’t have to grease the pan after the first pancake.

We bake pancakes in a well-heated frying pan on both sides, stack them on a plate.

Melt the butter, brush each pancake with a teaspoon of melted butter and sprinkle with a pinch of sugar. While the rest of the pancakes are baking, I cover the baked pancakes on a plate with a large inverted bowl to keep them warm and soaked in butter and sugar.

Serve millet pancakes hot. Bon appetit.

We thank Oksana Baibakova for the recipe for millet pancakes!

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Healthy and tasty homemade baking - millet pancakes, recipes with photos

Millet pancakes with yeast recipe with photos

Millet porridge pancakes

Required ingredients:

millet – 1 tbsp
water – 1.5 l
premium wheat flour – 1 tbsp
eggs – 4 pcs.
sugar – 3 tbsp
semolina – 1 tbsp
fresh yeast – 40 g
melted butter – 100 g
salt – ¼ tsp

Step by step instructions

In the evening, prepare millet porridge. To do this, rinse a glass of cereal well, boil until tender and cool completely.

Heat the pan and grease it with oil for the first time. Pour a portion of dough onto the bottom and bake the pancake on each side for 1.5-2 minutes.

Place in a pile on a serving platter and serve hot.

How to make pancakes from millet porridge

Millet yeast pancakes

Required ingredients:

millet cereal – 250 g
milk 3.2% – 250 ml
eggs – 3 pcs.
wheat flour – 625 g
dry yeast – 20 g
sugar – 2 tbsp
salt – ½ tsp

Step by step instructions

Boil millet cereal in 1 liter of water until smooth, cool slightly and grind with a masher into a homogeneous, plastic mass.
Dissolve yeast, sugar (1 tbsp) and flour (1 tbsp) in half a glass of warm milk. Leave the dough for 30 minutes in a warm place to rise.
Sift the remaining flour, combine with the porridge and eggs, then add the dough, sugar, salt and stir continuously for 15-20 minutes. There should be no flour lumps or cereal clots in the finished dough.
Cover the container with the dough with a towel and let it rise for an hour. Set aside and stir for at least another 5-6 minutes. If the mixture thickens too much, add a little milk. Leave for 45 minutes and wait for the volume to double.
Heat the pan well and grease it with lard. Use a ladle to pour a portion of the pancake mixture and let it spread on its own over the surface. Bake the pancakes over low heat and turn over very carefully so that they do not break in half.
Serve with sour cream and honey.

How to bake Mordovian millet pancakes

Required ingredients:

fine millet flour – 150 g
premium wheat flour – 600 g
sugar – 30 g
salt – 1 tsp
yeast – 30 g
margarine – 50 g
butter – 100 g
milk 1.5% – 1.150 ml
water – 1 tbsp

Step by step instructions

Dissolve fresh yeast in warm water along with millet and wheat flour (1 tbsp each) and let rise.
Then settle, add the remaining ingredients, mix very well and send to a warm place for fermentation for 3-4 hours.
Heat the frying pan over high heat and grease it with lamb fat. Bake the pancakes on each side until golden brown and serve immediately.

How to cook pancakes from millet flour without yeast

Required ingredients:

millet flour – 400 g
low-fat kefir – ½ l
sugar – 2 tbsp
baking powder – 1 tsp
vegetable oil – 3 tbsp
salt – ½ tsp

Step by step instructions

Beat eggs and sugar with a mixer until snow-white foam.
Sift the flour into a ceramic bowl and combine with baking powder. Make a well in the dry ingredients and place the egg mixture there. Gently mix all ingredients with a wooden spatula, moving your hand from the edges to the center.
Pour room temperature kefir in a thin stream, add oil, salt and mix again. The finished dough should be completely homogeneous and flow from the knife in thick, viscous drops.
Bake the pancake for 4-45 seconds on each side, place on a plate and serve along with your favorite sauce or syrup.

Millet pancakes with milk and eggs, video instructions

To turn millet pancakes into an exquisite and noble dish, you need to serve them with original filling. The author of the video suggests tasting the dish along with a delicate cream made from cream, feta cheese, garlic and fresh herbs. There is only one way to find out how tasty it is - to immediately start preparing an unusual and aromatic delicacy.

Pancakes are traditionally prepared for Maslenitsa. However, you can please yourself with this delicacy not only on a holiday, but also on any other day. Using millet will give you not only a new taste, but also lightness. We invite you to try the recipe with a photo of such a dish.

Ingredients for millet pancakes

In order to prepare such a delicacy, you need the same ingredients as for traditional pancakes. The only difference is in millet, which is the main component.

You need to prepare the following products:

1 cup millet;
2 cups flour (you can use regular wheat flour or enhance the taste of millet flour);
1 glass of milk;
2 eggs;
10 g dry yeast;
2 tablespoons sugar;
a pinch of salt;
3 glasses of water for cooking;
butter or lard for greasing the pan.

Cooking recipe

Preparing this dish is a troublesome process involving several steps.

First of all, you need to cook the porridge. To do this, rinse the cereal well, put it in a saucepan and add water. If you want, you can replace the water with the same amount of milk. Leave to simmer over low heat.
While the main component is ready, you need to pay attention to the dough. It is the yeast version of the delicacy that is the most popular. To make the dough, you need to heat half the milk and dilute the specified amount of dry yeast in it. Add a pinch of sugar and 1 tablespoon of flour.

Place the container with the dough in a warm place and leave it alone for 30 minutes.

In the meantime, you need to knead the cooked cereal well. You can use a masher for this, but the best option is a blender.

The remaining ingredients should be added to this mass - sugar, flour, eggs, salt. Pour in the remaining milk slowly in a thin stream. At the end add the dough. Mix everything thoroughly with a whisk or blender at low speed.

Leave the mixture for 30 minutes. During this time it will rise and increase. Mix again and leave for another 40 minutes.

Once the dough has rested sufficiently, it’s time to start frying. To do this, heat a frying pan, grease it with lard or butter and pour in the dough. Distribute it evenly in the pan and fry on both sides. This version of the sheets will be much thicker and fluffier than the wheat one.

Secrets of making millet pancakes

The yeast layers must first be left to rise at least three times.
If there is a lot of sugar in the dough, they will be darker in color and may even burn.
The fire for frying should not be strong, but not weak either, otherwise the product will not bake, but simmer. If bubbles have formed on the surface of the foliage, you can turn them over.
To make the pancakes juicy, after frying they need to be coated with oil and stacked on top of each other. It is good to serve millet milkweed with honey.

Fluffy milk pancakes without yeast recipe

We bring to your attention a recipe for making pancakes from millet cereal according to grandma’s recipe without adding yeast powder. These millet pancakes, based on an old recipe without yeast, go well not only with sweet fillings, but also with vegetable ones. I also advise you to try these.

Products:

- milk – 3 glasses,
- millet cereal – ½ cup,
- wheat flour (high grade) – 1 cup,
- chicken egg – 2 pcs.,
- table salt – 0.5 tsp,
- granulated sugar – 2 tbsp.,
- sunflower oil – 50 ml.

Required information:

Cooking time takes approximately 1 hour 30 minutes.

Recipe with photos step by step:

1. First of all, you need to break the eggs into a glass container and add the millet porridge.
Tip: Rinse the millet first and pour boiling water over it. Pour water into a saucepan, bring to a boil, add millet. Cook the cereal for 5 minutes over low heat under a tightly closed lid, then add sugar and salt. Then pour in hot milk or water, stir and cook the porridge for another 15 minutes over low heat.

2. Then add warm milk to the eggs.

3. After this, add granulated sugar, table salt, and finely sifted wheat flour.
Tip: To enhance the aroma and taste, add vanilla sugar.
Tip: Add flour gradually, in parts, then the dough will be elastic and fluffy.

4. Knead the dough to the same consistency as regular pancakes, whisking with a whisk or mixer.

5. Heat up a pancake frying pan (approximate diameter is 15-18 cm), pour in a small amount of sunflower oil, heat it up thoroughly. Scoop the dough into a ladle and pour it into the frying pan. Fry over medium heat on both sides until the crust turns golden.
Place the pancakes in a stack, smearing each with a piece of butter.
Tip: As soon as the crust has turned golden brown and there is no raw dough, you need to turn the pancake over with a spatula.
Tip: To ensure that the pancakes have characteristic holes, you should put the dough into the ladle not from the bottom, but from the top of the container.
Tip: Instead of sunflower oil, you can grease the surface of the frying pan with a piece of melted lard.
Serve the finished baked goods hot and freshly prepared. Be sure to decorate the pancakes with fresh or frozen berries. Check out this one too.
Tip: Add sour cream, yogurt, jam, condensed milk, jam, honey - the taste will be bright and rich.
Tip: To keep baked goods fresh, they need to be covered.
Bon appetit everyone!