Pancakes on a kulesh made of millet

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to bake pancakes on a millet kulesh? Very simple! To begin, prepare the necessary ingredients according to the list. Take premium flour. You can replace dry yeast with fresh yeast at the rate 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.

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.

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.

4. STEP 4

   

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

5. STEP 5

   

   Sift the flour into a separate bowl and mix with dry yeast. You need yeast 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.

6. STEP 6

   

   Add flour and yeast to the dough and mix. The dough will be liquid, flowing, like regular pancakes.

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.

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.

9. STEP 9

   

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

Comments on the recipe

Moderator Ksenia

25.11.2023

4.7

Once I cooked millet pancakes, which the whole family liked. When I saw a recipe for pancakes on a kulesh made from millet on the website, I decided to make it. I boiled the millet especially for pancakes. The eggs were taken in category C1. I punched the millet porridge with milk a little with a blender to make the consistency of the dough more homogeneous. I added the same amount of flour as indicated in the recipe. The dough turned out quite liquid. I didn’t add more flour, deciding that it would be better to adjust the thickness during the cooking process. However, this was not necessary. Despite the liquid consistency of the dough, everything turned out great. Not a single pancake tore when turned over and not a single one stuck to the pan (I fried it on cast iron). The taste of the pancakes is very pleasant and delicate, with a creamy aftertaste. They fold perfectly in half and in four. I baked medium-sized pancakes, and there were quite a lot of them, so there was more than enough for a family of five. Maria, thank you very much for the wonderful recipe!

olgaS

25.11.2023

4.5

Unusual for me pancakes on a kulesh made from millet. For me, uneaten millet porridge is just a problem. Now I know how to properly dispose of it. Thanks for the recipe!