Mordovian millet pancakes recipe. Mordovian millet pancakes – Pachat

How many nationalities exist in the world, so many different ways of preparing and decorating dishes from the category of international ones are known. This category also includes pancakes on raw semolina, beloved by many, which are called Mordovian and baked at home based on yeast dough. They always turn out so well-made that hardly any other cakes can compare with them with their perfect aesthetics and delicate taste.

The recipe for traditional Mordovian pancakes is more complicated than the one we are used to, cooking thin pancakes according to Russian culinary customs. But it is not at all necessary to be a certified chef in order to bake mountains of hearty and ruddy pancakes, which both adults and children of all ages are delighted with. They are prepared in one breath, and are just as quickly absorbed.

Another advantage of homemade Mordovian semolina pancakes, which we will learn how to bake today, is the food composition.

Their basis is dry semolina. Having swollen in milk or kefir, in combination with other products, it becomes a dough, which, depending on the density, obediently spreads in a pan, turning into thin pancakes, or obediently keeps the shape of pancakes.

These cakes, which are prepared on the basis of semolina, are traditional for the Finno-Ugric peoples, and above all for the Mordovians. They make the meal more satisfying.

To reduce the calorie content of the dish and enjoy it without fear for the figure, you can take milk with a low fat content and do not grease the finished cakes with melted butter.

Hearty Mordovian pancakes: homemade recipe

Ingredients

— 0.5 l + -
- 1 glass + -
- 6-7 tablespoons + -
- 6 tablespoons + -
- 1 PC. + -
- 0.5 tsp + -
- 3-4 tablespoons + -
- no more than 2 tbsp. + -
- pinch + -

Home baking Mordovian pancakes: a master class

Pour semolina into cold milk and immediately stir well to avoid lumpiness.
We put an egg in the resulting mass, salt everything, sweeten (adjust the amount of sugar to taste) and season with vegetable oil.
Now you need to shake the entire contents of the container well.
Next, we introduce hot water into the test mass, without ceasing to interfere with it.
After adding yeast and stirring, leave the dough alone for about 2 hours. It is advisable to place it in heat so that the yeast does its job. Readiness indicator - increase in volume and softening of semolina.
We have left unused flour: we sow it and add it to the almost ready pancake mass.

There comes an exciting moment of baking traditional Mordovian pancakes according to the classic recipe. If the dough does not spread well over the heated surface of the pan (before the first cake it needs to be greased with your favorite fat), it should be thinned with a couple of tablespoons of slightly warm water and, after stirring, start baking pancakes.

Those who are not afraid to splurge on delicious pancakes can smear each with butter and sweeten them with raspberry or any other jam. They are extraordinarily tasty and just with sour cream.

Thick Mordovian pancakes on semolina at home

We also offer to cook thick semolina-based pancakes. If instead of one glass of flour we add two to the dough, we will get magnificent products such as pancakes.

Ingredients

Semolina groats -1 glass;
Milk - 1 glass;
Eggs (category C-0) - 5 pcs.;
Sugar - about 1 tablespoon;
Wheat flour (w / s) - 1-2 cups;
Dry yeast - 1 (0.5 tsp);
Sunflower oil - 3-4 tablespoons;
Salt - to taste.

Do-it-yourself thick Mordovian pancakes

Pour the cereal into warm milk and leave to swell for at least an hour. To get a good dough, pour 1 tbsp into the thickened mass. flour, sugar and yeast, salt, stir, send the container to heat.
Add whipped yolks to the “grown” mass (we put the proteins in the cold for a while).
Now we pour the rest of the flour, not forgetting to sift it for the splendor of the dough. It should rise again.
We fill the mass with vegetable oil and combine with whites whipped to a foam state, stir and send to the pan in portions.

To get semolina pancakes, we make the dough of the appropriate density (like fresh sour cream). If we have thin pancakes in our plans, we need to pour it less or then dilute the too thick mass with warm (but not hot!) Water.

Manna-based pancakes are fluffy. If you bake them not very large, you can serve them with noble red caviar. Well, pancakes go well with sweet sauces.

If children do not like porridge too much, you can “disguise” it in thin cakes. Original Mordovian pancakes based on yeast and semolina are a very tasty option for such a “conspiracy”. The kids will certainly like the lush cakes, so you need to be ready to bake the second portion ...

Millet pancakes were baked by our grandmothers, who are familiar with the secrets of preparing the simplest and most satisfying dishes. This delicacy has a pleasant taste, wonderful aroma and very useful properties. We will talk about how to cook this dish in this article.

Mordovian pancakes from millet. Ingredients

You do not need to have special culinary talents to make pancakes on millet porridge. The recipe for creating a dish came to our country from Mordovia. It is quite simple, but the cooking process will take some time. First you need to find out what products are needed to create food. According to the recipe, millet pancakes are prepared from the following ingredients:

milk - 1 glass;
millet groats - 1 glass;
wheat flour - 2 cups;
yeast (dry or fresh) - 10-20 grams;
sugar, salt - to taste;
egg - 2 pieces;
butter - to taste.
pork fat - to taste.

Mordovian pancakes from millet. Dough preparation

First of all, you need to cook millet porridge. To do this, you need to take the cereal, rinse and scald it with boiling water. Then you should pour millet with three glasses of water, put on moderate heat and cook until tender. If desired, you can make porridge with milk.
While the millet is languishing on the fire, you need to prepare the dough. To do this, in half a glass of warm milk, you need to dissolve the yeast along with a pinch of sugar and one tablespoon of flour.
The dough should rise for about half an hour. The duration of this process depends on the yeast itself, temperature and other circumstances.
Next, the finished porridge must be kneaded with a pusher until smooth. For best results, you can use a blender.
After that, well-sifted flour should be added to the porridge.
Then, into the resulting mass, you need to carefully introduce the dough and eggs. Finally, season with salt and sugar (to taste).
Now the mass should be thoroughly mixed so that no lumps remain. Then it must be left for an hour.
After the millet mass doubles in volume, you need to mix it thoroughly. The consistency of the dough should be slightly thicker than for baking ordinary pancakes. If it turned out to be too liquid, you need to add flour to it, if it is thick, warm milk.
Now the mass should stand in a warm place for another thirty to forty minutes. During this time, it will rise again, become lush and uniform.

So the dough is ready, from which you can cook wonderful millet this delicacy will be a good help for any housewife. Below we will talk about how to fry pancakes correctly.

Mordovian pancakes from millet. Cooking

Before frying millet pancakes, you need to carefully grease the pan with lard. Then the dishes need to be heated over moderate heat.
After that, part of the dough must be poured into the pan. It should spread on its own, so you do not need to rotate and tilt the dishes.
The pancake should only be turned during the baking process when it is thoroughly baked. This means that there should be no raw dough on top at this moment.
Next, you need to turn the pancake over and bake it on the other side. Then the finished delicacy should be generously greased with butter on both sides.

So hearty and delicious millet pancakes are ready! They are usually served with condensed milk, sour cream, honey or jam.

Yeast millet pancakes. Ingredients

This is another recipe for cooking. It differs in a slightly different way of kneading the dough. Also below will be presented a method for preparing a sauce that is ideal for millet pancakes.

You will need:

millet porridge (crumbly) - 4 tablespoons;
milk - 300 milliliters;
wheat flour - 4 tablespoons with a slide;
sugar - 1 tablespoon;
olive oil - 5 tablespoons;
eggs - 3 pieces;
salt - half a teaspoon;
cheese - 80 grams;
fat cream - 150 grams;
butter (melted) - to taste;
chopped garlic and green onions - to taste;
yeast (high-speed, dry) - 7 grams.

Millet Cooking method

First you need to mix millet porridge with flour, yeast, salt, sugar and 200 milliliters of warm milk. Then all the ingredients should be thoroughly mixed with a mixer until a homogeneous consistency, covered with a towel and left in a warm place for an hour.
After that, you need to add the egg yolks, the remaining milk and vegetable oil to the risen dough. Then the proteins should be whipped into a steep foam and carefully introduced into the total mass. Next, the dough must again be covered with a towel and left for another hour.
Now with a diameter of 16-18 centimeters must be heated over medium heat. Then you need to dip a ladle into the millet mass, fill it by about 2/3 and pour the dough, evenly distributing it over the surface of the hot dish. Then cover the pan with a lid.
After the pancake is completely seized and begins to lag behind the dishes, it must be turned over to the other side. Ready-made pastries should be stacked, brushed with melted butter.
Then you need to prepare the sauce. To do this, place the cheese and cream in a blender container and grind well together with garlic. Next, combine the resulting mixture with finely chopped onions. The consistency of the sauce should resemble thick sour cream.

This is how millet pancakes are prepared. Even a novice hostess can easily master the recipe for making this pastry. Try it and you will succeed! Bon appetit!

Millet may seem unusual to us, but in Mordovia this classic dish is considered the most familiar dish. Mordovian pancakes based on millet flour or porridge are called pachat. Such pancakes are prepared with yeast, so they turn out to be very lush, and are served with an abundance of butter, honey, syrup or berries. We will tell you how to cook millet pancakes below.

Recipe for pancakes on millet porridge

Ingredients:

millet - 1 tbsp.;
milk - 1 tbsp.;
wheat flour - 2 tbsp.;
eggs - 2 pcs.;
dry yeast - 1 teaspoon;
sugar - to taste;
vegetable oil or lard - for frying.

Cooking

First, let's set the dough to come up. For her, in 125 ml of warm milk, we breed dry yeast with sugar and a tablespoon of flour. Leave the brew warm for 30 minutes.

While the dough is being cooked, we sort out the millet, wash it and pour it with 3 glasses of water or milk. Cook a thick porridge, and then, using an immersion blender, beat it until smooth. Separately, grind the eggs with sugar and a pinch of salt, pour the resulting mixture to, then add the pre-sifted flour and the dough itself. Mix well the resulting dough and leave it to rise warm for about an hour.

We heat the pan over moderate heat, grease with a piece of bacon or a small amount of oil, after which we pour the dough into the center of the pan and let it spread. We bake yeast millet pancakes until fully cooked on both sides. This dish is served with an abundance of honey and melted butter.

Wheat flour pancake recipe

Classic patchat pancakes are made not from ready-made millet porridge, but from several types of flour. one of which is millet. If millet flour was not found in the store, make it yourself according to the technique, which we will discuss later.

Ingredients:

millet groats - 1 tbsp.;
wheat flour - 2 tbsp.;
sugar - 2-3 tbsp. spoons;
eggs - 2 pcs.;
milk - 400 ml;
dry yeast - 1 teaspoon;
vegetable oil - for frying;
butter - for lubrication.

Cooking

We wash the millet to clean water and scald it to get rid of the specific bitterness. We dry the washed cereal and grind it into flour. Mix wheat flour with wheat flour.

Dissolve yeast and sugar in warm milk. Whisk eggs into foam. Pour the flour with milk, add the eggs and mix. Cover the dough with a towel and leave to rise for 1 hour.

Heat the vegetable oil in a frying pan and fry pancakes on it about a golden color. Lubricate the finished pancakes with butter and serve.

Recipe for millet pancakes

Ingredients:

For pancakes:

millet porridge - 4 tbsp. spoons;
wheat flour - 4 tbsp. spoons;
eggs - 2 pcs.;
sugar - 1 tbsp. spoon;
milk - 1 tbsp.;
dry yeast - 7 g;
vegetable oil.

For sauce:

hard cheese - 100 g;
cream - 2/3 tbsp.;
garlic, herbs, salt - to taste.

Cooking

Sift wheat flour and mix with the finished porridge. Pour the resulting mixture with warm milk, in which sugar and yeast must first be diluted. Beat the base of our dough with a blender until smooth and leave to rise warm for about an hour.

As soon as the dough is suitable, add warm milk to it and introduce the pounded egg yolks. Whisk the egg whites to soft peaks and carefully add to the batter. Now the dough for millet porridge pancakes should come up warm for another 1 hour.

Heat up the pan and grease with oil. Pour a portion of pancake dough and fry on both sides until golden brown.

In parallel, in a saucepan, heat the cream with herbs and garlic passed through the press. Add grated cheese to warm cream and mix until smooth. Add salt and pepper to taste. Serve yeast pancakes with melted butter and cheese sauce.

How to cook thick Mordovian pancakes recipe - a complete description of the preparation, so that the dish turns out to be very tasty and original.

Mordovian pancakes differ from the usual ingredients - they are made from raw semolina using yeast dough. In appearance, there is also one noticeable difference - they are made in the form of flat cakes, they can be poured with watering (traditionally poured with melted butter), but you can’t wrap the filling, as they turn out to be too thick, similar to large pancakes. This dish is national for the Finno-Ugric peoples, among whom, as can be seen from the name of the pancakes, were Mordovians. We present two recipes - hearty and thick.

Preparing ingredients for the recipe:

0.5 liters of milk
1 glass of water
7 tablespoons semolina
6 tablespoons wheat flour
1 egg
half teaspoon dry yeast
4 tablespoons vegetable oil
2 tablespoons of sugar
a pinch of salt

We stir semolina in milk, it is better to give little by little, this will help to avoid lumps.
Drive the egg into the manno-milk mixture, add salt, sugar, vegetable oil and mix.
Add hot water to the dough in a small jet, stirring constantly.
Add yeast and leave for two hours in a warm corner. The dough should increase in volume, the cereal should swell and soften.
We add flour.
The dough should spread over the pan, but if it is not sufficiently liquid, it can be softened with two tablespoons of water (it is better that the water is warm).
Fry, lightly brushing the surface of the pan with grease before the first pancake.

According to tradition, freshly baked pancakes are smeared with melted butter, after which they are poured over with jam or sour cream.

For the recipe, prepare the ingredients:

1 cup semolina
1 glass of milk
5 large eggs
1 tablespoon sugar
1 cup flour for pancakes or 2 cups flour for pancake-like consistency
0.5 teaspoon dry yeast
3 tablespoons vegetable oil
a pinch of salt.

Cooking according to the recipe:

We heat the milk so that it is warm, add semolina and leave for one hour.
After the semolina has stood in milk for one hour, add one tablespoon of flour, yeast, sugar, salt, mix everything and leave it again for one hour, preferably in a warm room.
The mass should grow, after that we add the egg yolks, and separate the proteins and leave them in a cold corner for now.
Pour the remaining flour, wait for the dough to rise a little.
Beat the proteins, add them to the dough, pour in vegetable oil, mix. The consistency should be like light sour cream, the liquid can be adjusted with flour and warm water.
Fry on both sides.

Mordva is a Fino-Ugric ethnic group that has greatly influenced Russian history. Many traditionally Russian cities were founded by Mordovians - Moscow, Tambov, Arzamas, Penza. This numerous people is mentioned by the Gothic historian Jordanes and the Byzantine emperor Constantine Porphyrogenitus.

The word Mordovians itself means “man”, “man” (“mirde”) - the Mordovians simply called themselves “people”, this is a collective name, the name of the peoples of this ethnic group is others - moksha (live in the west and south) and erzi (in the east). Mordovians assimilate with Russians, but today about 30% of the population of the Republic of Mordovia speak Mordovian.

In general, Mordovian pancakes (as well as pancakes of all Finno-Ugric peoples) differ from Russian ones in the additional content of some kind of flour other than wheat and a large number of eggs. If Russian pancakes are cooked exclusively on wheat flour, then Mordovian pancakes may include millet or buckwheat flour. Therefore, in this recipe, millet flour can be successfully replaced with buckwheat.

Ingredients: 1 glass of millet (cereals), 350 grams of milk, 4 eggs, 2 tablespoons of sugar, 1/2 teaspoon of salt, 2 cups of wheat flour, 20 grams of yeast.

Cooking. Yeast must be dissolved in milk and set aside for now. Millet needs to be ground and sieved. Next, beat the eggs with sugar and salt, add milk with yeast diluted in them to the resulting mass, mix. Then add millet flour, also mix thoroughly. And in conclusion, you need to add wheat flour, stirring constantly. The density of the dough should be like sour cream. We let the dough rise for about two hours, and then we bake the pancakes as usual, heat the pan before each pancake and grease it with a small amount of melted butter. Pancakes should turn out to be quite thick and have a yellowish color (in the case of using millet, in the case of using buckwheat - grayish-brown).

You will like Mordovian pancakes.

Mordovian pancakes are very diverse: they are made from wheat, millet, buckwheat and pea flour.

Recipe: 0.5 kg. Pour semolina with warm milk (1 liter) and leave for 3-4 hours, then 0.5 liters of warm milk, 8 eggs, sugar and salt to taste, 250 gr. melt the butter and add to the dough, make a dough, about 30-40 gr. yeast, a teaspoon of granulated sugar and a tablespoon of flour, when the dough rises, add to the dough, stir everything and add about 3 cups of premium wheat flour. Beat everything with a mixer and leave for 2 hours, then mix and lower the dough 3 times. After 4-4.5 hours you can bake such pancakes. Lubricate with butter.

2nd recipe: Boil a liquid gruel (1.5 liters of milk, half a cup of millet) cook for 1 hour. When everything cools down, add 8 eggs, 250 gr. melted butter, salt, sugar to taste, make a dough, add 0.5 liters of warm milk and 3 cups of wheat flour. mix everything and then the same thing as with semolina. Now millet flour is sold, instead of gruel, add millet flour.

Mordovian millet pancakes, step by step recipe with photo

Soon Shrovetide wanted unusual pancakes. Our grandmother remembered that in her homeland, in Mordovia, millet pancakes, Pachat, have long been prepared. You can’t do them in a hurry, but the result is worth the time spent.

2 comments on the introduction

▪ Hello! I remembered that the little one ate millet pancakes with relatives in Mordovia, found a recipe on your page and made it. I advise everyone such deliciousness, my husband even forgot about me, ate everything and asked for more. Thank you. Hello! I remembered that the little one ate millet pancakes with relatives in Mordovia, found a recipe on your page and made it. I advise everyone such deliciousness, my husband even forgot about me, ate everything and asked for more. Thank you.

Tatyana Vladimirovna Lyubimtseva Hello! I remembered that the little one ate millet pancakes with relatives in Mordovia, found a recipe on your page and made it. I advise everyone such deliciousness, my husband even forgot about me, ate everything and asked for more. Thank you. Hello! I remembered that the little one ate millet pancakes with relatives in Mordovia, found a recipe on your page and made it. I advise everyone such deliciousness, my husband even forgot about me, ate everything and asked for more. Thank you.

▪ Tatyana Vladimirovna, I am very glad that everything worked out. Our grandmother also often cooked them in childhood, so she wrote down the recipe so as not to forget these delicious pancakes.

Katerina Alekseevna K Tatyana Vladimirovna, I am very glad that everything worked out. Our grandmother also often cooked them in childhood, so she wrote down the recipe so as not to forget these delicious pancakes.
Expand discussion

For best results, we used a blender.

4 comments for this step

▪ Cool the porridge? Or how to sow and knead hot flour in custard flour?

Julia Cool the porridge? Or how to sow and knead hot flour in custard flour?

▪ Julia, we use hot porridge. Bon appetit.

Katerina Alekseevna K Julia, we use hot porridge. Bon appetit.

▪ My mother used porridge not hot

valentine My mother used porridge not hot

▪ Valentina, everyone has their own recipes and secrets :).

Katerina Alekseevna K Valentina, everyone has their own recipes and secrets :).
Expand discussion

The dough will double in size. We upset the dough, knead it again for several minutes.

We look at the consistency of the test. The dough should be thicker than when baking ordinary pancakes. If the dough is thin, you need to add a little more flour, if it is too thick - warm milk.

We let the dough stand for another 30-45 minutes, it will rise again.

2 comments for this step

▪ Where did half a glass of milk go, the recipe says a glass, but the preparation says half a glass?

Love And where did half a glass of milk go, the recipe says a glass, and half a glass in preparation?

▪ Love hello, thanks for the comment. We add the second half of warm milk at step 6, along with dough and eggs. added)

Katerina Alekseevna K Hello love, thanks for the comment. We add the second half of warm milk at step 6, along with dough and eggs. added)
Expand discussion

February 05 – Svetlana SSI GEL
Katya tell grandma thank you so much for such a wonderful recipe. In my homeland pancakes are called pachalksit in Erzya.

February 05 - Anna Alekseevna Bezikova
Katerina, thank you so much for such an interesting recipe. Pancakes are so thick, satisfying :) Please tell me. Is the taste of millet porridge strong? isn't it bitter?

February 05 - Katerina Alekseevna K
Svetlana, is there any difference between the recipe for our pancakes and pachalksite?

Anna, pancakes turned out hearty and tasty. The taste of millet is felt, but does not dominate. Pancakes are not bitter, as millet is scalded beforehand.

February 06 – Svetlana SSI GEL
Thin pancakes are baked for us www.vkussovet.ru/recept/bliny-obyknovennye/. I remember my grandmother baking in cast-iron pans, which she used only for pancakes, and then she put the pancakes, previously greased with ghee, in a warm oven so that they would not cool down. Grandmother also baked pancakes and yeast, but the recipe, unfortunately, did not remain.

July 21 - Elena
Girls, so that the millet does not taste bitter, you need to remove the foam with water from the surface during cooking.

July 21 - Katerina Alekseevna K
Elena, yes, there really is such an option - to remove the foam when boiling.
With the option I described, millet is also not bitter

January 26 - Julia
My grandfather always remembered. how his mother baked these pancakes in a Russian oven. Yes, he said so well. the saliva flowed. It didn't work on the board. Now I have an oven at home. I bake with pleasure. I will try your recipe too!

February 19 - Olga
My grandma used to make these pancakes! MMMMM! Consolidation. Only for lubrication, we used this mixture: melt the butter and pour the beaten eggs into the still slightly hot, stirring vigorously - it turns out that the eggs curl a little. We used to call it 'kisya-misya' in childhood. And now my father does it with the same lubricant. This is what I want to learn.

March 03 - Katerina Alekseevna K
Olga, pancakes are just magical, a little confused recipe, but it's worth it :). Bon appetit.

We share our experience and secrets: how to properly and tasty cook MORDOVAN MILLET PANCAKES: the most delicious recipe, you will lick your fingers! The recipe has 25 comments; votes: 206.

Your question or comment:

How to cook Mordovian pancakes with semolina

Another advantage of homemade Mordovian semolina pancakes, which we will learn how to bake today, is the food composition.

These cakes, which are prepared on the basis of semolina, are traditional for the Finno-Ugric peoples, and above all for the Mordovians. They make the meal more satisfying.

To reduce the calorie content of the dish and enjoy it without fear for the figure, you can take milk with a low fat content and do not grease the finished cakes with melted butter.

Hearty Mordovian pancakes: homemade recipe

Home baking Mordovian pancakes: a master class

Pour semolina into cold milk and immediately stir well to avoid lumpiness.
We put an egg in the resulting mass, salt everything, sweeten (adjust the amount of sugar to taste) and season with vegetable oil.
Now you need to shake the entire contents of the container well.
Next, we introduce hot water into the test mass, without ceasing to interfere with it.
After adding yeast and stirring, leave the dough alone for about 2 hours. It is advisable to place it in heat so that the yeast does its job. Readiness indicator - increase in volume and softening of semolina.
We have left unused flour: we sow it and add it to the almost ready pancake mass.

Those who are not afraid to splurge on delicious pancakes can smear each with butter and sweeten them with raspberry or any other jam. They are extraordinarily tasty and just with sour cream.

Thick Mordovian pancakes on semolina at home

We also offer to cook thick semolina-based pancakes. If instead of one glass of flour we add two to the dough, we will get magnificent products such as pancakes.

Semolina groats -1 glass;
Milk - 1 glass;
Eggs (category C-0) - 5 pcs.;
Sugar - about 1 tablespoon;
Wheat flour (w / s) - 1-2 cups;
Dry yeast - 1 (0.5 tsp);
Sunflower oil - 3-4 tablespoons;
Salt - to taste.

Do-it-yourself thick Mordovian pancakes

Pour the cereal into warm milk and leave to swell for at least an hour. To get a good dough, pour 1 tbsp into the thickened mass. flour, sugar and yeast, salt, stir, send the container to heat.
Add whipped yolks to the “grown” mass (we put the proteins in the cold for a while).
Now we pour the rest of the flour, not forgetting to sift it for the splendor of the dough. It should rise again.
We fill the mass with vegetable oil and combine with whites whipped to a foam state, stir and send to the pan in portions.

Manna-based pancakes are fluffy. If you bake them not very large, you can serve them with noble red caviar. Well, pancakes go well with sweet sauces.

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Recipes for Mordovian pancakes with semolina, the history of national cuisine

Mother Rus' is great, many peoples inhabit its expanses. Each nation living in our country prepares its own national treats. Some are exotic, and many have long been part of everyday life. Yeast Tatar pancakes on semolina, better known as Mordovian flat cakes, are not familiar to everyone. But tasty and fluffy pancakes cooked on yeast dough will quickly gain popularity among adults and children.

The national cuisine of the Finno-Ugric peoples, which include the Mordvins, is known for its hearty, high-calorie food, which is due to the cold climate of these places. Pancakes with semolina are a traditional dish that is often prepared for various holidays.

Two things can be considered a significant difference between such a pechev: semolina, as part of pancake dough, and a long time needed for cooking. You can’t make such pancakes when you run home from work, Mordovian pancakes need to be baked on a day off, because the dough should stay warm for more than one hour.

An old way of baking pancakes, popular in Mordovia

Semolina 200 grams,
Fresh milk 250 ml,
Egg 4 pieces,
Sugar 2 teaspoons without a slide,
Flour 5 tablespoons with a slide,
Baker's yeast half a sachet
Vegetable oil 5 tablespoons,
Salt to taste.

Warm the fresh milk a little, add semolina, mix thoroughly and leave to swell for about 40-50 minutes.

Important: the cereal should not be poured with boiling milk or water, then it will clump and not swell, the temperature of the liquid for soaking should not exceed 40 degrees.

Add the sifted flour, a couple of tablespoons, granulated sugar, dry yeast to the resulting mixture, stir everything, add a little salt and leave for about an hour in a warm place, covered with a clean towel.

When the dough increases in volume, as they said in the old days, it will rise, add eggs beaten in advance in a separate bowl, a few more tablespoons of flour and vegetable oil, mix everything again. The thickness of the baked pancakes depends on the density of the mixture, if you plan to bake small and thick pancakes, add another handful of flour so that the products do not spread during frying.

You need to bake such magnificent cakes on a well-heated, thick, cast-iron skillet, it would be nice to find one among the old grandmother's dishes. Be sure to grease the pan with any fat or oil so that the pancakes do not stick. The dough should be laid out in small portions and fried on both sides until the pancakes are browned.

Serve pancakes with semolina with melted butter, fresh honey, thick sour cream or jam.

Pancakes for those who care about healthy eating

Another recipe for those who want to eat right, but allow themselves a drop of baked on a holiday.

The ingredients used for such baking are the same as in the first recipe: semolina, chicken eggs, milk, yeast and sugar. It is only necessary to replace wheat flour with oatmeal ground in a coffee grinder.

Soak semolina in milk, let stand, make a dough, as described above. After about an hour, add eggs, vegetable oil and oatmeal to the risen dough, stir and start baking.

You just want to put these ruddy and fragrant pancakes in your mouth, and oatmeal will slightly reduce the calorie content of the dish.

Millet pancakes may seem unusual to us, but in Mordovia this classic dish is considered the most familiar dish. Mordovian pancakes based on millet flour or porridge are called pachat. Such pancakes are prepared with yeast, so they turn out to be very lush, and are served with an abundance of butter, honey, syrup or berries. We will tell you how to cook millet pancakes below.

Recipe for pancakes on millet porridge

millet - 1 tbsp.;
milk - 1 tbsp.;
wheat flour - 2 tbsp.;
eggs - 2 pcs.;
dry yeast - 1 teaspoon;
sugar - to taste;
vegetable oil or lard - for frying.

First, let's set the dough to come up. For her, in 125 ml of warm milk, we breed dry yeast with sugar and a tablespoon of flour. Leave the brew warm for 30 minutes.

While the dough is being cooked, we sort out the millet, wash it and pour it with 3 glasses of water or milk. Cook a thick porridge, and then, using an immersion blender, beat it until smooth. Separately, grind the eggs with sugar and a pinch of salt, pour the mixture into the millet porridge. then add pre-sifted flour and the dough itself. Mix well the resulting dough and leave it to rise warm for about an hour.

Wheat flour pancake recipe

millet groats - 1 tbsp.;
wheat flour - 2 tbsp.;
sugar - 2-3 tbsp. spoons;
eggs - 2 pcs.;
milk - 400 ml;
dry yeast - 1 teaspoon;
vegetable oil - for frying;
butter - for greasing.

We wash the millet to clean water and scald it to get rid of the specific bitterness. We dry the washed cereal and grind it into flour. Mix wheat flour with wheat flour.

Dissolve yeast and sugar in warm milk. Whisk eggs into foam. Pour the flour with milk, add the eggs and mix. Cover the dough with a towel and leave to rise for 1 hour.

Heat the vegetable oil in a frying pan and fry pancakes on it about a golden color. Lubricate the finished pancakes with butter and serve.

Recipe for millet pancakes

millet porridge - 4 tbsp. spoons;
wheat flour - 4 tbsp. spoons;
eggs - 2 pcs.;
sugar - 1 tbsp. spoon;
milk - 1 tbsp.;
dry yeast - 7 g;
vegetable oil.

hard cheese - 100 g;
cream - 2/3 tbsp.;
garlic, herbs, salt - to taste.

Heat up the pan and grease with oil. Pour a portion of pancake dough and fry on both sides until golden brown.

Millet pancakes: cooking recipe

Mordovian pancakes from millet. Ingredients

milk - 1 glass;
millet groats - 1 cup;
wheat flour - 2 cups;
yeast (dry or fresh) - 10-20 grams;
sugar, salt - to taste;
egg - 2 pieces;
butter - to taste.
pork fat - to taste.

Mordovian pancakes from millet. Dough preparation

First of all, you need to cook millet porridge. To do this, you need to take the cereal, rinse and scald it with boiling water. Then you should pour millet with three glasses of water, put on moderate heat and cook until tender. If desired, you can make porridge with milk.
While the millet is languishing on the fire, you need to prepare the dough. To do this, in half a glass of warm milk, you need to dissolve the yeast along with a pinch of sugar and one tablespoon of flour.
The dough should rise for about half an hour. The duration of this process depends on the yeast itself, temperature and other circumstances.
Next, the finished porridge must be kneaded with a pusher until smooth. For best results, you can use a blender.
After that, well-sifted flour should be added to the porridge.
Then, into the resulting mass, you need to carefully introduce the dough and eggs. Finally, you need to flavor the dough for pancakes with salt and sugar (to taste).
Now the mass should be thoroughly mixed so that no lumps remain. Then it must be left for an hour.
After the millet mass doubles in volume, you need to mix it thoroughly. The consistency of the dough should be slightly thicker than for baking ordinary pancakes. If it turned out to be too liquid, you need to add flour to it, if it is thick - warm milk.
Now the mass should stand in a warm place for another thirty to forty minutes. During this time, it will rise again, become lush and uniform.

So the dough is ready, from which you can make wonderful millet pancakes. The recipe for this delicacy will be a good help for any housewife. Below we will talk about how to fry pancakes correctly.

Mordovian pancakes from millet. Cooking

Before frying millet pancakes, you need to carefully grease the pan with lard. Then the dishes need to be heated over moderate heat.
After that, part of the dough must be poured into the pan. It should spread on its own, so you do not need to rotate and tilt the dishes.
The pancake should only be turned during the baking process when it is thoroughly baked. This means that there should be no raw dough on top at this moment.
Next, you need to turn the pancake over and bake it on the other side. Then the finished delicacy should be generously greased with butter on both sides.

So hearty and delicious millet pancakes are ready! They are usually served with condensed milk, sour cream, honey or jam.

Yeast millet pancakes. Ingredients

This is another recipe for cooking. It differs in a slightly different way of kneading the dough. Also below will be presented a method for preparing a sauce that is ideal for millet pancakes.

millet porridge (crumbly) - 4 tablespoons;
milk - 300 milliliters;
wheat flour - 4 tablespoons with a slide;
sugar - 1 tablespoon;
olive oil - 5 tablespoons;
eggs - 3 pieces;
salt - half a teaspoon;
cheese - 80 grams;
fat cream - 150 grams;
butter (melted) - to taste;
chopped garlic and green onions - to taste;
yeast (high-speed, dry) - 7 grams.

Yeast millet pancakes. Cooking method

First you need to mix millet porridge with flour, yeast, salt, sugar and 200 milliliters of warm milk. Then all the ingredients should be thoroughly mixed with a mixer until a homogeneous consistency, covered with a towel and left in a warm place for an hour.
After that, you need to add the egg yolks, the remaining milk and vegetable oil to the risen dough. Then the proteins should be whipped into a steep foam and carefully introduced into the total mass. Next, the dough must again be covered with a towel and left for another hour.
Now a pan for pancakes with a diameter of 16-18 centimeters must be heated over medium heat. Then you need to dip a ladle into the millet mass, fill it by about 2/3 and pour the dough, evenly distributing it over the surface of the hot dish. Then cover the pan with a lid.
After the pancake is completely seized and begins to lag behind the dishes, it must be turned over to the other side. Ready-made pastries should be stacked, brushed with melted butter.
Then you need to prepare the sauce. To do this, place the cheese and cream in a blender container and grind well together with garlic. Next, combine the resulting mixture with finely chopped onions. The consistency of the sauce should resemble thick sour cream.

This is how millet pancakes are prepared. Even a novice hostess can easily master the recipe for making this pastry. Try it and you will succeed! Bon appetit!

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Lush milk pancakes without yeast recipe

Mordovian pancakes differ from the usual ingredients - they are made from raw semolina using yeast dough. They also differ in appearance - they are made in the form of flat cakes, they can be watered with watering (traditionally poured with melted butter), but you can’t wrap the filling, as they turn out to be too thick, similar to large pancakes. This dish is national for the Finno-Ugric peoples, among whom, as can be seen from the name of the pancakes, were Mordovians. We present two recipes - hearty and thick.

hearty

You need to prepare products for the recipe:

0.5 liters of milk
1 glass of water
7 tablespoons semolina
6 tablespoons wheat flour
1 egg
half teaspoon dry yeast
4 tablespoons vegetable oil
2 tablespoons of sugar
a pinch of salt

Cooking

Cooking according to the recipe:

We stir semolina in milk, it is better to add a little, this will help to avoid lumps.
Drive the egg into the manno-milk mixture, add salt, sugar, vegetable oil and mix.
Add hot water to the dough in a small jet, stirring constantly.
Add yeast and leave for two hours in a warm corner. The dough should increase in volume, the cereal should swell and soften.
Add flour, stirring to prevent lumps from forming.
The dough should spread over the pan, but if it is not sufficiently liquid, it can be softened with two tablespoons of water (it is better that the water is warm).
Fry, lightly brushing the surface of the pan with grease before the first pancake.

According to tradition, freshly baked pancakes are smeared with melted butter, after which they are poured over with jam or sour cream.

thick

Ingredients

For the recipe, you need to prepare the ingredients:

1 cup semolina
1 glass of milk
5 large eggs (if the eggs are small, add 1-2 more eggs)
1 tablespoon sugar
1 cup flour for pancakes, or 2 cups flour if you want a pancake-like consistency
0.5 teaspoon dry yeast
3 tablespoons vegetable oil
a pinch of salt.

Cooking

Cooking according to the recipe:

We heat the milk so that it is warm, add semolina and leave for one hour.
After the semolina has stood in milk for one hour, add one tablespoon of flour, yeast, sugar, salt, mix everything and leave it again for one hour, preferably in a warm room.
The mass should grow, then add the egg yolks, and separate the whites and leave in a cold corner.
Pour the remaining flour, wait for the dough to rise a little.
Beat the proteins, add them to the dough, pour in vegetable oil, mix. The consistency should be like that of thin sour cream, the liquid can be adjusted with flour and warm water, depending on what kind of dough we need - less often or thicker.
Fry on both sides.

The word Mordovians itself means “man”, “man” (“mirde”) - the Mordovians simply called themselves “people”, this is the collective name of the peoples of this ethnic group, which is commonly used in Russian. The Mordovians themselves call themselves Moksha (they live in the west and south) and Erzi (in the east). Mordovians largely assimilated with the Russians, but not completely - today about 30% of the population of the Republic of Mordovia speaks the Mordovian language.