Millet pancakes with yeast according to the old style

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to make millet pancakes with yeast the old-fashioned way? Prepare your food. You don’t have to cook porridge specifically 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.

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.

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.

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.

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.

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.

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.

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.

9. STEP 9

   

   During this time it will grow in volume and bubble.

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.

11. STEP 11

    

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

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.

13. STEP 13

    

    Serve pancakes on millet porridge with yeast to the table; sour cream and honey go well with them. Bon appetit!

Comments on the recipe

mariya

28.09.2023

4.8

Millet pancakes with yeast according to an old recipe, a new recipe for me, I’ll try it. Maybe someone will need a recipe for oatmeal pancakes.

Moderator Ksenia

28.09.2023

4.9

I decided to make pancakes for breakfast. I was interested in an old recipe for millet pancakes with yeast. I’ve never made these before. I made pancakes for 15 servings. My egg was category C1. Flour of the highest grade. I added all the flour in parts. At first it seemed to me that the consistency of the dough was normal, but then it still turned out to be thick. So I added another 100 ml of warm milk. This was enough that the dough turned out like thin sour cream. I fried millet pancakes in a cast iron frying pan over medium heat. They cook perfectly, do not stick to the pan, turn over and do not tear. The pancakes turned out to be medium in thickness, neither thin nor thick. They fold perfectly in half and in quarters without tearing. They taste great. You can't feel the millet. From the suggested amount of ingredients I got 15 medium-sized pancakes. Thank you very much for the recipe! The whole family was pleased with the breakfast.

Milana

28.09.2023

4.7

Thanks for the recipe! The old-fashioned millet pancakes with yeast turned out very tasty and tender.

Tatyana EAO

28.09.2023

4.9

Very soft and tender millet pancakes with yeast turned out the old fashioned way. I like thin ones, so I added more water.

Ninel

28.09.2023

4.8

An old-fashioned recipe for wheat pancakes with yeast can be a good option for those who are looking for unusual dishes. The most delicate, soft and tasty pancakes taste excellent. Preparing them is quite simple, you will need the most common ingredients, and it won’t take much time. An excellent option for a Sunday meal.