Millet Pancakes: Soft, Rosy, and Delicious

Vintage, special, soft, not torn, suitable for filling! Pancakes made from millet kulesh turn out rosy, airy and indescribably delicious. If you have some sweet or salty millet porridge left over, you can make such wonderful pancakes from it. It is quite possible that for many the dish will be a revelation.
cook time: 1h 30 min
Gavin Tanner
Millet Pancakes: Soft, Rosy, and Delicious

Nutrition Facts (per serving)

232
Calories
10g
Fat
28g
Carbs
7g
Protein

Ingredients (5 portions)

Basic:

Salt (pinch) 0.2 g
Sugar 2 tbsp
Wheat flour 200 g
Butter 100 g
Milk 600 ml
Eggs (large) 2 pc
Millet (millet porridge) 1 cup
Dry yeast 1 tsp

Recipe instructions

Step 1

Step 1
How to bake pancakes on a millet kulesh? Very simple! To begin, prepare the necessary ingredients according to the list. Take the highest grade flour. You can replace dry yeast with fresh yeast at a ratio of 1:3, that is, you will need 12-15 g of fresh yeast. You can make pancakes on millet kulesh not only with milk, but also with water.

Step 2

Step 2
These pancakes, based on an old grandmother’s recipe, are especially good for cases when after breakfast or dinner there is about 1 glass of millet porridge left, which you no longer want to eat, and it’s a pity to throw it away.

Step 3

Step 3
In a bowl, combine millet porridge, milk and eggs at room temperature. You can mix everything with a whisk until smooth. If you want the pancakes to be more homogeneous, without grains of millet, beat everything with a blender.

Step 4

Step 4
Melt the butter in the microwave or over low heat, cool and pour into the dough. Add sugar and salt and whisk until smooth. You can reduce or increase the amount of sugar according to your taste.

Step 5

Step 5
Sift the flour into a separate bowl and mix with dry yeast. Yeast is needed that is added directly to the flour, so read the instructions carefully. If you have yeast that needs to be diluted with liquid, pour out a little milk and heat it to 37-40°C. Dissolve sugar, salt and yeast in warm milk and leave for 10 minutes until a fluffy cap appears. Then pour in the yeast along with the melted butter (step 4). Follow the recipe further.

Step 6

Step 6
Add flour and yeast to the dough and stir. The dough will be liquid, flowing, like for regular pancakes.

Step 7

Step 7
Leave the dough in a warm place for 30 minutes. Fermentation bubbles should appear on the surface of the dough. It is very important that the dough does not ferment. If it sits longer, viscous clumps of dough will form on the surface. The dough will lose its homogeneity.

Step 8

Step 8
Heat a frying pan over low-medium heat. Bake the pancakes on both sides until golden brown. I baked both greasing the pan with vegetable oil and without it. With butter, pancakes taste better and turn over easier.

Step 9

Step 9
Place the finished pancakes on the kulesh on top of each other and serve. Bon appetit!

Additional rubrics

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