Classic Yeast Millet Pancakes

Lush, soft, appetizing, original, for breakfast! Millet pancakes with yeast are baked in the old-fashioned way: first the porridge is boiled, which is then crushed and mixed with the dough. Thanks to its addition, the pancakes are thick, very filling and flavorful. Cooking them is not difficult at all.
cook time: 2h
Chloe Benton
Classic Yeast Millet Pancakes

Nutrition Facts (per serving)

179
Calories
7g
Fat
23g
Carbs
4g
Protein

Ingredients (4 portions)

Basic:

Salt 0.5 tsp
Sugar 2 tbsp
Wheat flour 1 cup
Water (for cooking millet) 1.5 cup
Vegetable oil 3 tbsp
Millet 0.5 cup
Dry yeast (or 15 grams fresh) 5 g
Spoiled milk 300 ml

Recipe instructions

Step 1

Step 1
How to make millet pancakes with yeast the old-fashioned way? Prepare your food. You don’t have to specially cook porridge for pancakes, but use the leftovers of already prepared ones. Only then change the amount of sugar and salt if they are already in the porridge. Instead of sour milk, feel free to take kefir. Instead of dry yeast — fresh. Use refined, odorless oil.

Step 2

Step 2
First of all, cook the porridge. Rinse the millet well under running water, then pour boiling water over it and leave for 10-15 minutes — this will help you get rid of the bitterness that often accompanies millet porridge. Drain the water and pour a new portion of boiling water over the millet, you will need 1.5 cups, this is the amount indicated in the ingredients.

Step 3

Step 3
Let the porridge cook over medium heat. Cook it, stirring, for about 15 minutes. The water will be completely absorbed into the cereal, and the cereal itself will become soft. If the water boils away earlier, add more.

Step 4

Step 4
Cool the finished porridge until it is warm and puree with an immersion blender until smooth. In the old days, by the way, porridge was ground in a mortar.

Step 5

Step 5
Pour the yeast into a bowl and add half the sugar there. Fill them with a small amount of warm, but not hot water and leave to activate for 10 minutes. During this time, a foamy “cap” forms on the surface — this means that the yeast is active and ready to work. Otherwise, replace them with fresh ones.

Step 6

Step 6
Place the ground porridge in a deep bowl, add the remaining sugar, salt, and warm sour milk (it can be slightly heated in the microwave). And then activated yeast.

Step 7

Step 7
Mix the products with a whisk until smooth. Then sift flour into them. By doing this you will not only rid it of debris, but also saturate it with oxygen, which will make the baked goods more airy and fluffy.

Step 8

Step 8
Stir the dough. It will have the consistency of liquid sour cream. At the end, pour in vegetable oil — thanks to it the pancakes will not stick to the pan. Mix the dough again. Cover the bowl with a lid or napkin and leave to rise in a warm place for one hour.

Step 9

Step 9
During this time it will grow in volume and bubble.

Step 10

Step 10
Heat a pancake pan over high heat. Lubricate it with a small amount of vegetable oil. This will need to be done only before the first pancake — then the oil in the dough will begin to work. Pour a ladle of batter into the pan. Spread it over the bottom.

Step 11

Step 11
Fry the pancake until golden brown on one side, then flip over to the other.

Step 12

Step 12
Remove the finished pancake to a plate. Pour the next portion of dough into the pan. Fry all the millet pancakes in this way. I got 12 pieces, a frying pan with a diameter of 18 cm.

Step 13

Step 13
Serve pancakes on millet porridge with yeast; sour cream and honey go well with them. Bon appetit!

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