Millet pancakes - vintage and modern recipes for cooking simple dishes

Millet pancakes are an original variety of favorite delicacy, which has non-trivial flavor and nutritional characteristics. Products are lush, soft, airy, have a high porosity and a pleasant, incomparable, aftertaste.

How to bake millet pancakes?

There are a lot of ancient or adapted to modern conditions recipes, allowing to fully appreciate the advantages of the method of creating similar products.

  1. Prepared pancakes on a pyshenka, which is boiled in water to a sticky texture of different density, and then supplemented with flour, liquid base and other ingredients.
  2. Yeast is mixed into the base, cooled to a temperature of not more than 40 degrees, after which the dough is left to ripen exclusively in the heat.
  3. Bake millet pancakes in the traditional way, pouring a portion of the dough into an oiled frying pan and browning them on both sides.
  4. To lubricate the frying pan, it is preferable to use a slice of unsalted lard.

Thick millet crêpes according to an old recipe

Once prepared pancake slices according to an old recipe, the dish will forever be prescribed in the family menu and will be one of the most popular among the household version. After baking, the products are stacked on a dish, lavishly greasing with butter, and served with sour cream, honey, jam, and other additives.

Ingredients:

Preparation

  1. Pour rinsed croup with three glasses of water and boil the porridge, grinding it in the process of crackling.
  2. In half a glass of warm milk, dissolve sugar, yeast and a spoonful of flour, leave for 30 minutes.
  3. In warm porridge, milk, eggs, flour, spoon, add salt, add sugar as needed.
  4. Leave the dough in the heat for an hour, mix and allow to rise again.
  5. Bake millet pancakes on a greased frying pan.

Pancakes with millet porridge with yeast

Not so saturated, but from this not less tasty are the cooked millet yeast pancakes according to the following technology. The dough is only slightly thicker than for making traditional products, but if desired, you can add a little more flour to increase the thickness of your favorite treat.

Ingredients:

Preparation

  1. In a glass of warm milk dissolve yeast, a spoonful of sugar and flour, leave for 30 minutes.
  2. Cook millet porridge, cool, add the remaining milk, eggs, sugar, salt, spoon and flour.
  3. Leave the dough in the heat for 30 minutes.
  4. Stir in the base of the oil and bake from it on a heated frying pan millet yeast pancakes.

Millet pancakes without yeast - recipe

If you want to prepare delicious and tasty pancakes with millet cereal, you can also without the yeast, thereby saving an impressive amount of time. The dough in this case does not require long proofing and aging, and its puffiness and porosity acquires due to the addition of the repaired baking soda.

Ingredients:

Preparation

  1. Boil the water in millet, rub it under a crust.
  2. Add milk, eggs, sugar, salt, extinguished with vinegar or lemon juice, soda and flour.
  3. Stir the dough into a homogeneous texture with a whisk.
  4. Bake millet pancakes without yeast on a slice of fat or oil frying pan to the blush on both sides.

Mordovian thick pancakes on a thick wheat

In Mordovia pancakes from millet porridge are called pachat. They are prepared from a yeast dough, which makes the products thick, but at the same time porous and airy. Delicacy is served with a pile with an abundance of all sweet and savory sauces, with honey, berries, just with melted butter or sour cream.

Ingredients:

Preparation

  1. Heat 0.5 cup of milk, add yeast, sugar and a spoonful of flour, stir, leave for half an hour in the heat.
  2. From the wheat cooked viscous porridge, add the remaining milk, eggs, salt and spoon.
  3. Stir in the flour, leave the dough for an approach for 1-1.5 hours.
  4. Bake Mordovian millet pancakes on an oiled or greased frying pan, pouring a portion of dough into the center and letting it flow and brown.

Pancakes from millet flour - recipe

Less troublesome in cooking, but at the same time, pancakes made of millet flour are equally tasty on yeast. In this case there is no need to boil cereals from millet. When using fresh yeast instead of dry, they are preliminarily dissolved in warm milk with the addition of a small amount of sugar.

Ingredients:

Preparation

  1. Milk is heated, not letting it boil, pour half to millet flour, mix, allow to cool to a warm state.
  2. Pour wheat flour with yeast, stir again.
  3. Pour out the remaining milk, add sugar, salt, leave for 2 hours in the heat.
  4. Stir in the whipped whites and whites separately.
  5. Bake pancakes with millet flour on greased frying pan, browning from two sides.

Tatar pancakes on yeast pyshenka

Surprisingly saturated and mouth-watering will be the millet Tatar pancakes. In this case, water is used as a liquid base, instead of which you can take milk or whey. The amount of sugar added after fermentation can be adjusted to taste, increasing or decreasing its quantity.

Ingredients:

Preparation

  1. From the millet they boil a crumbly soft porridge, rub it with tolk.
  2. Rub the yeast with two tablespoons of sugar.
  3. Add warm water, porridge, flour, leave the dough in a deep container for the night.
  4. Stir in eggs, salt, remaining sugar, diluted in a spoonful of water, soda, butter.
  5. Bake Tatar pancakes with wheat traditional way.

Millet pancakes on kefir

If you do not want to bother with the yeast test , but you want to try products with foie, the following recipe is suitable for realizing the idea in the best possible way. In this case, prepared pancakes made of millet porridge on kefir, in which pre-extinguish soda, giving the delicacy softness, splendor and airiness.

Ingredients:

Preparation

  1. Cook from the millet porridge, cool.
  2. In kefir, dissolve the soda.
  3. Add eggs, porridge, milk, flour and butter, whipped with sugar and salt.
  4. Stir the dough to a homogeneous texture and bake pancakes on a warmed pancake, browning portions of the dough from both sides.

Pancakes from wheat flakes

Further on how to cook pancakes on a pysanka without the addition of eggs and other components of animal origin. In this case, the base component will be millet flakes, which are also quickly prepared without the need for prolonged cooking. The thickness of the products can be adjusted by the amount of flour added.

Ingredients:

Preparation

  1. Flakes pour boiling water, cook for 3 minutes, cool.
  2. Yeast is dissolved with sugar in 0.5 glasses of warm water.
  3. In porridge add flour, a glass of water, a yeast mixture, salt, leave in the heat for 2 hours.
  4. Pour the remaining warm water, stir and allow to stand for another 15 minutes.
  5. Bake pancakes on a smeared slightly oiled frying pan.

Millet pancakes with a manga

Another original way to improve the taste of classic products is to add not only millet porridge, but also semolina to the test. The stunning looseness of the products will be partly due to the yeast with soda, and to some extent the fact of adding the flour base of boiling water after the first proofing. The amount of sugar can vary, if desired, more or less.

Ingredients:

Preparation

  1. From the millet they cook liquid porridge, cool.
  2. Add sugar, salt, mango, eggs, diluted in water, yeast, flour.
  3. Leave the basis for proofing for an hour.
  4. Pour into a glass of boiling water, stir, allow to stand for another 30 minutes.
  5. Bake pancakes with semolina millet on an oiled frying pan.

Mixed pancakes without flour

The following recipe for millet pancakes does not contain wheat flour, it will be replaced by potato starch. Millet in this case is poured for a few minutes with boiling water, after which it is dried in the oven, and then ground using a coffee grinder. Before adding to the dough, the flour obtained from the cereal is steamed with boiling water.

Ingredients:

Preparation

  1. From the millet they cook porridge, thoroughly rub it with tolka until cooling.
  2. Add milk, sugar, salt, yolks.
  3. Whisk the whites until they peel, mix into the dough.
  4. From the received basis bake pancakes, stirring a mix before a fence of each its portion.

Lean millet crepes

The following recipe for millet pancakes on yeast will make it possible to cook delicious items based on millet porridge for inclusion in a lean or vegetarian menu. If desired, the composition of the dough can be supplemented with vanilla, ground cinnamon, which will give the finished delicacy a special fragrance and extra flavor.

Ingredients:

Preparation

  1. Millet is washed several times in hot water, then poured with water and cooked until complete digestion.
  2. After cooling liquid porridge to 40 degrees add sugar, yeast, salt, flour, stir it and leave it to increase in volume in half.
  3. Mix the butter in the dough and bake their pancakes with the traditional manner.