How to learn how to cook delicious pancakes with millet porridge 🥞

Kitchen appliances and utensils:

• pan with a thick bottom;
• pan with a lid;
• deep bowl;
• culinary spatula;
• kitchen scales;
• beaker;
• cling film.

Ingredients

Step cooking

Preparation and cooking of millet groats

1. Sort, rinse in warm water 1 cup of millet grains. Rinsing should be repeated 3-5 times until clean water begins to flow from the millet grains. For a dish, it is better to take cereals from factory packaging. It is clean, contains no inclusions and does not need to be sorted out.
   
2. Transfer millet to a deep bowl, pour 1 liter of cold water. Tighten the bowl with cling film, leave the croup to infuse for 7-9 hours.
   
3. After the specified time, drain the remaining water from the bowl. Transfer the product to the pan. Add 0.5 teaspoon of table salt and 2.5 cups boiling water. Take regular rock, non-iodized salt. When cooking, wheat groats increases in volume 5-6 times.
   
4. Cover the pan, cook porridge over low heat until cooked. Cooking time is about 25-30 minutes. Cool porridge to room temperature.
   

Cooking dough

1. Pour 7 grams of dry, fast-acting yeast into a bowl. The quality and freshness of the yeast depends on the splendor and number of holes on the pancake during frying.
   
2. Add 1 tablespoon of sugar. You can take any sugar: white, brown.
   
3. Pour 100 ml of warm drinking water at a temperature of 37-38 ° C.
   
4. Add 2 tablespoons of wheat flour, mix well.
   
5. Tighten the bowl with cling film or place in a plastic bag. Leave in a warm place for 1 hour to activate the yeast. When the opara rises with a magnificent froth, she is ready.
   

Cooking dough and pancakes

1. Put the cooled millet porridge in a deep bowl. Pour out the matched dough.
   
2. Add to the millet mass 2 cups of milk at room temperature.
   
3. Break 2 large chicken eggs into a bowl. Homemade chicken eggs are good, with them pancakes are much tastier.
   
4. Beat the mixture with a blender until smooth.
   
5. Sift in a bowl 2 cups of premium wheat flour.
   
6. Stir the mass well. The consistency of the mass should be similar to sour cream of medium density. If necessary (if the dough is too thick) add some water or milk.
   
7. Tighten the bowl with cling film, keep warm for 1 hour so that the dough comes up.
   
8. Put 1 teaspoon of melted butter in a very hot pan. Lubricate the pan over the entire surface with a cooking brush. Repeat oiling before frying each pancake. Instead of ghee, you can take refined flavored vegetable oil. To save oil, you can add 2-3 tablespoons of vegetable oil to the dough (not specified in the recipe) or use a non-stick pan.
   
9. Pour a portion of pancake dough into the pan, spread it over the entire surface with a spatula or by rotating the pan. The thickness of the pancakes depends on the density of the dough, it can be changed according to your desire, as well as the amount of salt, sugar.
   
10. Fry the pancake on both sides until golden brown. Turn and remove products with a cooking spatula.
    
11. Pancakes according to this recipe are tasty, magnificent and always with holes.
    

Millet pancakes are served in a sweet version with honey, jam, condensed milk, with jam, fresh berries or fruits, sweet sauces. Pancakes are suitable for stuffing with various fillings: meat, vegetable, fish. Served with salted sauces and salads.

Video recipe

Learn how to bake magnificent millet pancakes by watching the video tutorial. Detailed comments and the cooking process in dynamics will help even an inexperienced hostess to master the frying of a delicious dish.