Potato pancakes with salmon
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.
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