2020-08-13 / test@t

Millet pancakes

They are sunny in color and have a familiar but unrecognizable taste, they are millet pancakes. It is not necessary to cook the porridge on purpose, the rest is quite suitable, just dilute it with water or milk to the desired density.

Ingredients

250 g of wheat
700 ml water
300 ml of milk
50 g of sugar
salt to taste
350 g flour
30 g fresh yeast
200 ml of milk
200 ml of water
the whole opara
whole porridge
5 yolks
5 proteins
50 g butter
30 g ghee for frying pancakes

STEP-BY-STEP COOKING RECIPE

Step 1

Prepare a dough by mixing yeast, flour, milk and water. Place in a warm place to ferment for 45-60 minutes.

Step 2

Pour the washed millet into boiling salted water (3-4 parts of water for 1 part of millet). When the water boils, drain, salt and pour in water or milk, add sugar and cook the porridge, stirring occasionally.

Step 3

Cool the finished porridge to 30 C, mix with the yolks, melted butter and dough. Leave for fermentation for 45-50 minutes.

Step 4

After the dough has doubled in size, add the whipped egg whites and stir lightly from top to bottom. Leave it on for another 15-20 minutes.

Step 5

When the dough rises to the previous level again, heat a 14-16 cm pan over moderate heat, melt some ghee and bake small plump pancakes for 2-3 minutes on each side.

Preparation time

Cooking time

40m

Servings

Catalog