Millet yeast pancakes recipe. How to make quick pancakes with millet yourself

Since ancient times, housewives in Rus' have been saving and collecting. A tasty treat can be baked from millet, semolina or buckwheat, and served with sour cream, caviar or honey. Often wrapped in pancakes hearty fillings from meat, chicken, cottage cheese or jam. In this article we want to tell you how to prepare and please your family and friends with this dessert.

Russian pancakes made from millet flour

Pancakes made from this recipe, much more satisfying than early ripening ones. They turn out delicate, very tender and fragrant. Of course, it will take more time to prepare them, but the result is worth it. And we will make millet yeast pancakes like this:

Take half a glass of millet cereal, sort it out and rinse.
Pour two glasses of water into a saucepan, add salt, place the dish on the stove and wait until the liquid boils. After this, pour the cereal into the bowl and bring its contents to a boil again. Drain the water, leaving the cereal inside, and instead pour in three glasses of boiled milk and cook the porridge until tender. Salt and add two tablespoons of sugar.
To prepare the dough, warm one glass of milk and dilute 20 grams in it fresh yeast. Add a glass of flour and half a teaspoon of sugar. Mix everything well. Place the product in a warm place and wait until it rises. After this, the dough should be stirred and allowed to rise again.
Rub the finished porridge through a sieve, combine with the dough and two yolks. Melt 30 grams of butter and add to the dough.
Mix all products. If the dough turns out to be too thick, you can thin it with milk. Cover the pan with a lid, place it in a warm place and let the dough rise.
When the dough has doubled in volume, pour it in and mix well again.

It is better to bake pancakes in a frying pan because they have a porous structure and are quite difficult to turn over.

Mordovian millet pancakes

In its homeland, this product is known as “pachat”, and it is also prepared from millet porridge. Curvy and hearty pancakes It is recommended to serve with tea with honey or your favorite jam. Mordovian millet? Read the recipe below:

First, you should boil one glass of millet cereal in water or milk.
To prepare the dough, heat half a glass of milk and dissolve in it 10 grams of dry yeast, a spoonful of flour and a little sugar.
Mash the finished porridge with a masher until smooth. And if you want to get better results, you can do it using a blender.
Add two glasses of sifted flour, two eggs, salt and sugar to taste to the porridge. Add to the dough and mix everything well.
After an hour, when the dough has risen, it needs to be settled and mixed well again.

After another forty minutes you can start baking. Traditionally, these pancakes are fried in lard.

Millet porridge pancakes

This recipe will help you diversify daily menu and surprise your family with a new dish. Making pancakes from millet porridge will not be difficult at all.

Cook from 50 grams of millet viscous porridge, add 125 grams of milk to it, stir and cool.
When the temperature of the porridge reaches 30 degrees, mix it with yeast (one gram).
Add ten grams of sugar, a little salt, one egg, 25 grams of honey and 200 grams of flour. At the very end, add 40 g of melted butter.
Leave the dough in a warm place for a couple of hours so that it has time to rise.

Fry pancakes in a greased frying pan vegetable oil. Serve the treat hot with tea and homemade jam.

Millet pancakes made from flour

If you don't have big amount time, then try this recipe. Millet yeast pancakes do not necessarily need to be cooked with porridge or dough. We suggest you do it much easier. So, let's find out how to make pancakes from millet flour. The recipe involves the following sequence of actions.

Take a glass of millet flour, sort it out, rinse it and dry it in the oven. After this, grind the cereal in a coffee grinder.
Knead a thick dough from millet, a glass of wheat flour, milk, two eggs, salt, sugar to taste and two tablespoons of vegetable oil. Finally add the sachet and mix well
Cover the pan with the dough with a cloth or towel, and then put it in a warm place for a couple of hours.

Pancakes made from this dough are soft, delicate and have pleasant taste. Remember that pancakes are a universal packaging for various fillings. You can serve them with meat, cottage cheese, mushrooms or jam.

Millet pancakes without yeast

This simple recipe will help you prepare delicious treat for the whole family. Millet pancakes with kefir have special taste and prepare very quickly. Baking such a treat is a pleasure. These pancakes do not break or tear in the pan when flipping. Millet pancakes are prepared without yeast as follows:

Mix two cups of millet flour with baking powder in a large bowl.
Beat two eggs with two spoons powdered sugar until persistent foam appears.
Carefully pour beaten eggs, half a liter of kefir and three tablespoons of melted butter into the flour. Mix the ingredients carefully and add salt to taste.

When the dough is ready, you can immediately start baking pancakes.

Pancakes "Village"

Pancakes prepared according to this recipe resemble large pancakes. They turn out very fluffy, spongy and filling. Millet yeast pancakes are prepared like this:

Cook porridge from one glass of millet, one glass of water, two glasses of milk and half a teaspoon of salt.
One tablespoon raw yeast dilute with half a glass warm milk. When fermentation begins, add the dough to the cooled millet porridge and mix everything well.
To make a thick and viscous dough, add two cups of flour, two cups of milk, a tablespoon of sugar and two eggs to the porridge.
Place the bowl with the dough in a warm place, first covering it with a towel. After an hour, when the dough has increased in volume, it should be mixed again.

Fry pancakes in a heated frying pan with the addition of vegetable oil. Serve the finished treat with honey, sour cream or jam.

Finnish Lenten pancakes

If you want to pamper yourself and your family during Lent, then pay attention to this recipe. Lenten millet pancakes are easy to make and do not require any special ingredients. Unlike other millet pancakes, these ones turn out thin and delicate. To prepare millet yeast pancakes, you will need:

Pour one glass of millet flakes with three glasses of boiling water, put on fire and cook for several minutes.
When the porridge has cooled, add three glasses of flour, one glass of water, two tablespoons of sugar and 20 grams of yeast, previously diluted in warm water.
The dough must be mixed thoroughly so that there are no lumps left, cover it with a towel and put it in a warm place.
When the dough has risen, pour one and a half glasses of water into it, stir again and leave to rise for another quarter of an hour.

Bake pancakes in a frying pan greased with vegetable oil.

Millet pancakes with cottage cheese

If you haven’t yet figured out a way to feed millet to children who completely refuse porridge, then use our recipe. The simplest thing you can do is bake pancakes or pancakes from millet flour. Recipe delicious pancakes from porridge read below:

Pour half a glass of millet into a saucepan, fill it with water, bring to a boil and cook for several minutes.
Pour a glass of milk into the pan and cook everything together for another five minutes.
When the porridge has cooled, add 100 grams of cottage cheese, two eggs, three tablespoons of sour cream, three tablespoons of sifted flour with baking powder, a tablespoon of sugar and a little salt to taste. Mix all products thoroughly.
Fry the pancakes in vegetable oil on both sides until golden brown.

Lush pancakes go well with sour cream, jam and honey.

Millet pancake rolls

Surprisingly, with the help of your grandmother’s recipe you can create quite modern dish. For this we need fresh vegetables, cheese, millet porridge, flour. Pancakes with original filling prepare like this:

Boil unsalted thin porridge from four tablespoons of grain.
When it cools down to room temperature, add two eggs, salt, two teaspoons of yeast and 150 grams of flour. Mix everything thoroughly and leave in a warm place for two and a half hours.
Prepare the filling from grated cheese, fresh greens, lettuce leaves and grated carrots.
Bake the pancakes, spread each one with yogurt, add the filling and roll it up.

Conclusion

IN modern society millet pancakes turned into a real delicacy. Housewives very rarely cook them in their kitchens, because they are not ready to wait for the dough to rise, the porridge to cook and the dough will do. They prefer simple baked goods and simple recipes. Therefore, if you really decide to surprise your loved ones, then choose one of the above recipes and bake fragrant openwork pancakes. We are sure that your family will thank you more than once, and even ask for more.

How to cook millet pancakes old recipe - Full description preparation so that the dish turns out very tasty and original.

Millet pancakes – yeast and yeast-free

Since ancient times, housewives in Rus' have been saving and collecting pancake recipes. A tasty treat can be baked from millet, semolina or buckwheat, and served with sour cream, caviar or honey. Pancakes are often filled with hearty fillings of meat, chicken, cottage cheese or jam. In this article we want to tell you how to prepare millet pancakes and please your family and friends with this dessert.

Russian pancakes made from millet flour

Pancakes made according to this recipe are much more satisfying than early ripened ones. They turn out delicate, very tender and fragrant. Of course, it will take more time to prepare them, but the result is worth it. And we will make millet yeast pancakes like this:

Take half a glass of millet cereal, sort it out and rinse.
Pour two glasses of water into a saucepan, add salt, place the dish on the stove and wait until the liquid boils. After this, pour the cereal into the bowl and bring its contents to a boil again. Drain the water, leaving the cereal inside, and instead pour in three glasses of boiled milk and cook the porridge until tender. Salt and add two tablespoons of sugar.
To prepare the dough, warm one glass of milk and dissolve 20 grams of fresh yeast in it. Add a glass of flour and half a teaspoon of sugar. Mix everything well. Place the product in a warm place and wait until it rises. After this, the dough should be stirred and allowed to rise again.
Rub the finished porridge through a sieve, combine with the dough and two yolks. Melt 30 grams of butter and add to the dough.
Mix all products. If the dough turns out to be too thick, you can thin it with milk. Cover the pan with a lid, place it in a warm place and let the dough rise.
When the dough has doubled in volume, pour in the beaten egg whites and mix well again.

It is better to bake pancakes in a frying pan with non-stick coating, since they have a porous structure and turn over rather poorly.

Mordovian millet pancakes

In its homeland, this product is known as “pachat”, and it is also prepared from millet porridge. Lush and satisfying pancakes are recommended to be served with tea with honey or your favorite jam. How to bake Mordovian millet pancakes? Read the recipe below:

First, you should boil one glass of millet cereal in water or milk.
To prepare the dough, heat half a glass of milk and dissolve in it 10 grams of dry yeast, a spoonful of flour and a little sugar.
Mash the finished porridge with a masher until smooth. And if you want to get better results, you can do it using a blender.
Add two glasses of sifted flour, two eggs, salt and sugar to taste to the porridge. Add to the dough and mix everything well.
After an hour, when the dough has risen, it needs to be settled and mixed well again.

After another forty minutes you can start baking. Traditionally, such pancakes are fried on cast iron frying pan, greased with lard.

Millet porridge pancakes

This recipe will help you diversify your daily menu and surprise your family with a new dish. Making pancakes from millet porridge will not be difficult at all.

Cook viscous porridge from 50 grams of millet, add 125 grams of milk to it, stir and cool.
When the temperature of the porridge reaches 30 degrees, mix it with yeast (one gram).
Add ten grams of sugar, a little salt, one egg, 25 grams of honey and 200 grams of flour. At the very end, add 40 g of melted butter.
Leave the dough in a warm place for a couple of hours so that it has time to rise.

Fry pancakes in a frying pan greased with vegetable oil. Serve the treat hot with tea and homemade jam.

Millet pancakes made from flour

If you don't have a lot of time, try this recipe. Millet yeast pancakes do not necessarily need to be cooked with porridge or dough. We suggest you do it much easier. So, let's find out how to make pancakes from millet flour. The recipe involves the following sequence of actions.

Take a glass of millet flour, sort it out, rinse it and dry it in the oven. After this, grind the cereal in a coffee grinder.
Knead a thick dough from millet, a glass of wheat flour, milk, two eggs, salt, sugar to taste and two tablespoons of vegetable oil. At the end add a packet of dry yeast and mix well
Cover the pan with the dough with a cloth or towel, and then put it in a warm place for a couple of hours.

Pancakes made from this dough are soft, delicate and have a pleasant taste. Remember that pancakes are a universal package for various fillings. You can serve them with meat, cottage cheese, mushrooms or jam.

Millet pancakes without yeast

This easy recipe will help you prepare a delicious treat for the whole family. Millet pancakes made with kefir have a special taste and cook very quickly. Baking such a treat is a pleasure. These pancakes do not break or tear in the pan when flipping. Millet pancakes are prepared without yeast as follows:

Mix two cups of millet flour with baking powder in a large bowl.
Beat two eggs with two tablespoons of powdered sugar until a stable foam appears.
Carefully pour beaten eggs, half a liter of kefir and three tablespoons of melted butter into the flour. Mix the ingredients carefully and add salt to taste.

When the dough is ready, you can immediately start baking pancakes.

Pancakes "Village"

Pancakes prepared according to this recipe resemble large pancakes. They turn out very fluffy, spongy and filling. Millet yeast pancakes are prepared like this:

Cook porridge from one glass of millet, one glass of water, two glasses of milk and half a teaspoon of salt.
Mix one tablespoon of raw yeast with half a glass of warm milk. When fermentation begins, add the dough to the cooled millet porridge and mix everything well.
To make a thick and viscous dough, add two cups of flour, two cups of milk, a tablespoon of sugar and two eggs to the porridge.
Place the bowl with the dough in a warm place, first covering it with a towel. After an hour, when the dough has increased in volume, it should be mixed again.

Fry pancakes in a heated frying pan with the addition of vegetable oil. Serve the finished treat with honey, sour cream or jam.

Finnish Lenten pancakes

Pour one glass of millet flakes with three glasses of boiling water, put on fire and cook for several minutes.
When the porridge has cooled, add three glasses of flour, one glass of water, two tablespoons of sugar and 20 grams of yeast, previously diluted in warm water.
The dough must be mixed thoroughly so that there are no lumps left, cover it with a towel and put it in a warm place.
When the dough has risen, pour one and a half glasses of water into it, stir again and leave to rise for another quarter of an hour.

Bake pancakes in a frying pan greased with vegetable oil.

Millet pancakes with cottage cheese

Pour half a glass of millet into a saucepan, fill it with water, bring to a boil and cook for several minutes.
Pour a glass of milk into the pan and cook everything together for another five minutes.
When the porridge has cooled, add 100 grams of cottage cheese, two eggs, three tablespoons of sour cream, three tablespoons of sifted flour with baking powder, a tablespoon of sugar and a little salt to taste. Mix all products thoroughly.
Fry the pancakes in vegetable oil on both sides until golden brown.

Lush pancakes go well with sour cream, jam and honey.

Millet pancake rolls

Surprisingly, using your grandmother’s recipe you can create a completely modern dish. For this we need fresh vegetables, cheese, millet porridge, flour. Pancakes with original filling are prepared as follows:

Cook unsalted liquid porridge from four tablespoons of grain.
When it has cooled to room temperature, add two eggs, salt, two teaspoons of yeast and 150 grams of flour. Mix everything thoroughly and leave in a warm place for two and a half hours.
Prepare the filling from grated cheese, fresh herbs, lettuce leaves and grated carrots.
Bake the pancakes, spread each one with yogurt, add the filling and roll it up.

In modern society, millet pancakes have become a real delicacy. Housewives very rarely cook them in their kitchens, because they are not ready to wait for the dough to rise, the porridge to cook and the dough to rise. They prefer simple baking and simple recipes. Therefore, if you really decide to surprise your loved ones, then choose one of the above recipes and bake fragrant openwork pancakes. We are sure that your family will thank you more than once, and even ask for more.

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Mordovian millet pancakes, step-by-step recipe with photos

Soon Maslenitsa I didn’t want to regular pancakes. Our grandmother remembered that in her homeland, in Mordovia, millet pancakes - Pachat - had long been prepared. On a quick fix You can’t do them, but the result is worth the time spent.

2 comments on the introduction

▪ Hello! I remembered that my little one ate millet pancakes with relatives in Mordovia, found the recipe on your page and made it. I recommend it to everyone, it’s so delicious, my husband even forgot about me and ate it all and asked for more. Thank you. Hello! I remembered that my little one ate millet pancakes with relatives in Mordovia, found the recipe on your page and made it. I recommend it to everyone, it’s so delicious, my husband even forgot about me and ate it all and asked for more. Thank you.

Tatyana Vladimirovna Lyubimtseva Hello! I remembered that my little one ate millet pancakes with relatives in Mordovia, found the recipe on your page and made it. I recommend it to everyone, it’s so delicious, my husband even forgot about me and ate it all and asked for more. Thank you. Hello! I remembered that my little one ate millet pancakes with relatives in Mordovia, found the recipe on your page and made it. I recommend it to everyone, it’s so delicious, my husband even forgot about me and ate it all and asked for more. Thank you.

▪ Tatyana Vladimirovna, I’m very glad that everything worked out. Our grandmother also often prepared them for us when we were children, so I wrote down the recipe so as not to forget these delicious pancakes.

Katerina Alekseevna K Tatyana Vladimirovna, I’m very glad that everything worked out. Our grandmother also often cooked them for us when we were children, so I wrote down the recipe so as not to forget these delicious pancakes.
Expand discussion

For best result we used a blender.

4 comments on this step

▪ Should I cool the porridge? Or as in custard flour Sow and knead while hot?

Julia Should I cool the porridge? Or how to add hot flour to the custard and knead it?

▪ Yulia, we use hot porridge. Bon appetit.

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

▪ My mother did not use hot porridge

valentine My mother did not use hot porridge

▪ 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 volume. Set aside the dough and knead it again for a few minutes.

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

Let the dough sit for another 30-45 minutes, it will rise again.

2 comments on this step

▪ Where did another half glass go? milk in the recipe It says a glass, but the preparation is half a glass?

Love Where did another half glass of milk go? The recipe says a glass, but the recipe calls for half a glass?

▪ Hello Love, thank you for your comment. Add the second half of the warm milk at step 6, along with the dough and eggs. Added)

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

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

February 05 – Anna Alekseevna Bezikova
Katerina, thank you very much for this interesting recipe. The pancakes turn out so thick and filling:) Please tell me. Is the taste of millet porridge strong? isn't it bitter?

February 05 – Katerina Alekseevna K
Svetlana, is there a difference between the recipe for our pancakes and pachalksit?

Anna, the pancakes turned out filling and tasty. The taste of millet is felt, but does not dominate. The pancakes are not bitter because the millet is pre-scalded.

February 06 – Svetlana SSI GEL
They bake for us thin pancakes www.vkussovet.ru/recept/bliny-obyknovennye/. I remember my grandmother baked in cast iron frying pans, which she used only for pancakes, and then the pancakes, pre-greased with melted butter, were placed in a warm oven so that they would not cool down. Grandma also baked pancakes and yeast pancakes, but, unfortunately, the recipe did not remain.

July 21 – Elena
Girls, to prevent the millet from becoming bitter, you need to remove the foam and water from the surface when cooking.

July 21 – Katerina Alekseevna K
Elena, yes, there really is such an option - skim off the foam when boiling.
With the option I described, millet also does not taste bitter

January 26 – Julia
My grandfather always remembered. how his mother baked these pancakes in a Russian oven. Yes, he told it so deliciously. I was already drooling. It didn't work that way on the stove. Now I have a stove at home. I bake with pleasure. I'll try your recipe too!

February 19 – Olga
My grandmother made pancakes like these! MMMMM! Consolidation. Only for lubrication we used the following mixture: melt the butter and pour the beaten eggs into the still slightly hot butter, stirring vigorously - it will turn out that the eggs will curl a little. In childhood we called it “kisya-misya”. And now my father does the same with the same lubricant. So I want to learn.

March 03 – Katerina Alekseevna K
Olga, the pancakes are simply magical, a little complicated recipe, but it’s worth it :). Bon appetit.

We share our experience and secrets: how to properly and tasty cook MORDOVIAN MILLET PANCAKES: the most delicious recipe, you will lick your fingers! There are 25 comments written on the recipe; votes: 206.

Your question or comment:

Millet pancakes according to grandma's recipe

| Add to favorites 4 Maslenitsa has come again. This year Maslenitsa week runs from 16 to 22 February. Every day of Maslenitsa has its own name, and every day we bake pancakes. There are so many pancake recipes that you don’t have to repeat them not only for a whole week, but even for a whole month. Today I want to offer you a recipe for pancakes that my grandmother used to bake. These are delicious millet pancakes. They turn out not very thin, but fluffy, soft and juicy.

millet porridge – 1 cup
eggs – 2 pcs
about two cups flour
milk – 450 ml
kefir – 100 ml
sugar – 2 tbsp.
salt on the tip of a knife
baking soda on the tip of a knife (or baking powder 1 tsp)
odorless vegetable oil - 3 tbsp.
butter for greasing pancakes
sugar for sprinkling pancakes

How to cook millet pancakes:

Cook millet porridge in advance. It doesn’t matter whether it’s milk or water. I cook porridge in a slow cooker using the “milk porridge” mode in advance for breakfast, and required amount I save it for pancakes that I make for lunch or dinner. If you cook porridge specifically for pancakes, then take four parts of liquid for half a glass of millet, that is, 2 glasses of water or milk, or you can take milk in half with water. Don't forget to add salt and sugar to the porridge.

Lightly beat the eggs with sugar, kefir and salt.

Then add cooled millet porridge, stir.

Add flour with baking powder (or soda). Stir well. The result is a thick dough.

Heat the milk until hot, you can even bring it to a boil, and pour it into the dough. Stir.

The dough is almost ready. All that remains is to add vegetable oil to it. The dough is not very liquid, and the pancakes will not be very thin.

Let's start baking. I bake millet porridge pancakes in an old cast iron frying pan. I tried baking on modern Teflon frying pans - I didn’t like it.

Grease the frying pan with oil. I do this by cutting a potato on a fork, dipping it into a saucer of butter, and then running it around the pan. Someone greases it with a piece of lard, it doesn’t matter. Since the dough already contains oil, you don’t have to grease the pan after the first pancake.

We bake pancakes in a well-heated frying pan on both sides, stack them on a plate.

Melt the butter, brush each pancake with a teaspoon of melted butter and sprinkle with a pinch of sugar. While the rest of the pancakes are baking, I cover the baked pancakes on a plate with a large inverted bowl to keep them warm and soaked in butter and sugar.

Serve millet pancakes hot. Bon appetit.

We thank Oksana Baibakova for the recipe for millet pancakes!

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Healthy and tasty homemade baking - millet pancakes, recipes with photos

Millet – exclusively useful product, containing many vitamins and microelements important for humans. But adults and children do not like to eat porridge made from this type of cereal. But there is no need to force anyone to eat millet pancakes. They are always welcome and how hearty breakfast, and as a replacement for bread at lunch, and as a pleasant treat for an afternoon snack or dinner.

Millet pancakes with yeast recipe with photos

The unusual thing about this cooking method is that most of the components for the dough must be prepared in advance, for example, in the evening. And in the morning you just need to add boiling water to the dough and you can immediately start baking.

Millet porridge pancakes

Required ingredients:

millet – 1 tbsp
water – 1.5 l
Wheat flour premium– 1 tbsp
eggs – 4 pcs.
sugar – 3 tbsp
semolina – 1 tbsp
fresh yeast – 40 g
melted butter – 100 g
salt – ¼ tsp

Step-by-step instruction

In the evening, prepare millet porridge. To do this, rinse a glass of cereal well, boil until tender and cool completely.

Beat the cold porridge in a blender until pureed, add eggs, sugar, semolina, yeast, butter melted in a water bath and flour. Knead the dough thoroughly with your hands, cover the pan with a lid and leave it on the kitchen counter overnight. In the morning, pour a glass of boiling water and let it rise for half an hour.

Heat the frying pan and grease it with oil for the first time. Pour a portion of dough onto the bottom and bake the pancake on each side for 1.5-2 minutes.

Place in a pile on a serving platter and serve hot.

How to make pancakes from millet porridge

Pancakes prepared according to this recipe are very satisfying, fluffy, thick and spongy. Such an amazing effect can be achieved due to the fact that millet cereals are boiled in water or milk until each grain is completely softened.

Millet yeast pancakes

Required ingredients:

millet cereal – 250 g
milk 3.2% – 250 ml
eggs – 3 pcs.
wheat flour – 625 g
dry yeast – 20 g
sugar – 2 tbsp
salt – ½ tsp

Step-by-step instruction

Boil millet cereal in 1 liter of water until smooth, cool slightly and grind with a masher into a homogeneous, plastic mass.
Dissolve yeast, sugar (1 tbsp) and flour (1 tbsp) in half a glass of warm milk. Leave the dough for 30 minutes in a warm place to rise.
Sift the remaining flour, combine with the porridge and eggs, then add the dough, sugar, salt and stir continuously for 15-20 minutes. IN finished test There should be no flour lumps or cereal clots.
Cover the container with the dough with a towel and let it rise for an hour. Set aside and stir for at least another 5-6 minutes. If the mixture thickens too much, add a little milk. Leave for 45 minutes and wait for the volume to double.
Heat the pan well and grease it with lard. Use a ladle to pour a portion of the pancake mixture and let it spread on its own over the surface. Bake the pancakes over low heat and turn over very carefully so that they do not break in half.
Serve with sour cream and honey.

How to bake Mordovian millet pancakes

This ancient recipe is considered practically a national treasure in Mordovia. It is carefully stored unchanged and passed down from generation to generation through the female line. The dough prepared in this way turns out to be quite thin, but at the same time rich and porous. The center, even when cold, remains soft and tender, and the edges are beautifully baked and temptingly crunchy.

Required ingredients:

fine millet flour – 150 g
premium wheat flour – 600 g
sugar – 30 g
salt – 1 tsp
yeast – 30 g
margarine – 50 g
butter – 100 g
milk 1.5% – 1.150 ml
water – 1 tbsp

Step-by-step instruction

Dissolve fresh yeast in warm water along with millet and wheat flour (1 tbsp each) and let rise.
Then settle, add the remaining ingredients, mix very well and send to a warm place for fermentation for 3-4 hours.
Heat the frying pan for high fire and grease with lamb fat. Bake the pancakes on each side until golden brown and serve immediately.

How to cook pancakes from millet flour without yeast

For this recipe you will not need either millet porridge or millet cereal. You will only need the finest millet flour. If you can’t buy such a product in a store, you can make it at home by grinding about half a kilogram of millet in a coffee grinder to a powdery state.

Required ingredients:

millet flour – 400 g
low-fat kefir – ½ l
sugar – 2 tbsp
baking powder – 1 tsp
vegetable oil – 3 tbsp
salt – ½ tsp

Step-by-step instruction

Beat eggs and sugar with a mixer until snow-white foam.
Sift the flour into a ceramic bowl and combine with baking powder. Make a well in the dry ingredients and place the egg mixture there. Gently mix all ingredients with a wooden spatula, moving your hand from the edges to the center.
Pour room temperature kefir in a thin stream, add oil, salt and mix again. Ready dough should be completely homogeneous and flow from the knife in thick, viscous drops.
Bake the pancake for 4-45 seconds on each side, place on a plate and serve along with your favorite sauce or syrup.

Millet pancakes with milk and eggs, video instructions

To turn millet pancakes into an exquisite and noble dish, you need to serve them with original filling. The author of the video suggests eating the dish with delicate cream made from cream, feta cheese, garlic and fresh herbs. There is only one way to find out how tasty it is - to immediately start preparing an unusual and aromatic delicacy.

Pancakes are traditionally prepared for Maslenitsa. However, you can please yourself with this delicacy not only on a holiday, but also on any other day. Using millet will give you not only new taste, but also lightness. We invite you to try the recipe with a photo of such a dish.

Ingredients for millet pancakes

In order to prepare such a delicacy, you need the same ingredients as for traditional pancakes. The only difference is in millet, which is the main component.

You need to prepare the following products:

1 cup millet;
2 cups flour (you can use regular wheat flour or enhance the taste of millet flour);
1 glass of milk;
2 eggs;
10 g dry yeast;
2 tablespoons sugar;
a pinch of salt;
3 glasses of water for cooking;
butter or lard for greasing the pan.

Recipe

Preparing this dish is a troublesome process involving several steps.

First of all, you need to cook the porridge. To do this, rinse the cereal well, put it in a saucepan and add water. If you want, you can replace the water with the same amount of milk. Leave to simmer over low heat.
While the main component is ready, you need to pay attention to the dough. It is the yeast version of the delicacy that is the most popular. To make the dough, you need to heat half the milk and dilute it in it. specified quantity dry yeast. Add a pinch of sugar and 1 tablespoon of flour.

Place the container with the dough in a warm place and leave it alone for 30 minutes.

In the meantime, you need to knead the cooked cereal well. You can use a masher for this, but most the best option- this is a blender.

The remaining ingredients should be added to this mass - sugar, flour, eggs, salt. Pour in the remaining milk slowly in a thin stream. At the end add the dough. Mix everything thoroughly with a whisk or blender at low speed.

Leave the mixture for 30 minutes. During this time it will rise and increase. Mix again and leave for another 40 minutes.

Once the dough has rested sufficiently, it’s time to start frying. To do this, heat a frying pan, grease it with lard or butter and pour out the dough. Distribute it evenly in the pan and fry on both sides. This version of the sheets will be much thicker and fluffier than the wheat one.

Secrets of making millet pancakes

The yeast layers must first be left to rise at least three times.
If there is a lot of sugar in the dough, they will be darker in color and may even burn.
The fire for frying should not be strong, but not weak either, otherwise the product will not bake, but simmer. If bubbles have formed on the surface of the foliage, you can turn them over.
To make the pancakes juicy, after frying they need to be coated with oil and stacked on top of each other. It is good to serve millet milkweed with honey.

Fluffy milk pancakes without yeast recipe

Maslenitsa has come again. This year Maslenitsa week runs from February 16 to 22. Every day of Maslenitsa has its own name, and every day we bake pancakes. There are so many pancake recipes that you don’t have to repeat them not only for a whole week, but even for a whole month. Today I want to offer you a recipe for pancakes that my grandmother used to bake. These are delicious millet pancakes. They turn out not very thin, but fluffy, soft and juicy.

Ingredients:

millet porridge – 1 cup
eggs – 2 pcs
about two cups flour
milk – 450 ml
kefir – 100 ml
sugar – 2 tbsp.
salt on the tip of a knife
baking soda on the tip of a knife (or baking powder 1 tsp)
odorless vegetable oil - 3 tbsp.
butter for greasing pancakes
sugar for sprinkling pancakes

How to cook millet pancakes:

Cook in advance. It doesn’t matter whether it’s milk or water. I cook porridge in a slow cooker on the “milk porridge” mode in advance, for breakfast, and set aside the required amount for pancakes, which I make for lunch or dinner. If you cook porridge specifically for pancakes, then take four parts of liquid for half a glass of millet, that is, 2 glasses of water or milk, or you can take milk in half with water. Don't forget to add salt and sugar to the porridge.

Lightly beat the eggs with sugar, kefir and salt.

Then add the cooled millet porridge and stir.

Add flour with baking powder (or soda). Stir well. The result is a thick dough.

Heat the milk until hot, you can even bring it to a boil, and pour it into the dough. Stir.

The dough is almost ready. All that remains is to add vegetable oil to it. The dough is not very liquid, and the pancakes will not be very thin.

Let's start baking. I bake millet porridge pancakes in an old cast iron frying pan. I tried baking on modern Teflon frying pans - I didn’t like it.

We bake pancakes in a well-heated frying pan on both sides, stack them on a plate.

Serve millet pancakes hot. Bon appetit!!!

We thank Oksana Baibakova for the recipe for millet pancakes!

Millet is a very healthy and delicious cereal. But basically its use in cooking is limited to the form of porridge and soups with its addition.

But, as you can now see, it can be excellently used in baking, more precisely for making pancakes.

Millet pancakes can be baked using porridge that has just been cooked and cooled, as well as porridge prepared in advance (or leftovers).

In addition there are traditional recipes who use flour made from this cereal.

Yes, the process of preparing for frying is mostly lengthy, since yeast is used. However, there is also a recipe without yeast that can compete for primacy among such dishes.

Yeast pancakes made from millet

The cooking process, or rather the preparation of all products, is quite long. According to this recipe, the porridge is first prepared, and the dough is placed separately. The kneaded dough is left warm.

And only after this you can start baking pancakes from millet porridge. But despite the length of this procedure, it’s worth baking these pancakes at least once.

For porridge: for 1 cup of cereal – 3 cups of water (or milk);
For the dough: flour – 2 cups; 2 eggs; ½ glass of milk; 1 tbsp. granulated sugar; dry yeast.

The recipe with photo looks like this:

Pour yeast into the heated milk, add flour and granulated sugar one spoon at a time.
The dough should stand for at least half an hour.
I cook porridge, not forgetting to first rinse the cereal and sort it.
Beat the finished cereal with a blender until smooth.
I grind the eggs with granulated sugar and add some salt. I add it to the porridge.
I pour in the yeast and stir.
I add pre-sifted flour in small portions.
Place the finished yeast dough in a warm place for 1 hour.
I bake pancakes in the usual way in an oiled frying pan.
I serve these millet yeast pancakes according to an old recipe with melted butter or honey.

Pancakes on millet porridge with cheese sauce

Although this recipe requires the use ready-made cereal, like the previous one, but slightly different in the preparation procedure. When serving, a sauce based on cream and homemade cheese is also used.

To prepare such pancakes you need the following set of products:

for dough: 1 glass of milk; 4 tablespoons of prepared cereal and regular flour; a pair of eggs; 1 tbsp granulated sugar; dry yeast;
for sauce: 0.1 kg cheese durum varieties; 160 ml drinking cream; garlic clove; fresh greens.

The recipe with photo looks like this:

Pour sifted flour into the finished cereal (millet should be cooked in a 1:3 ratio with water).
Add yeast to warmed milk (1/2 cup) and granulated sugar.
I pour it into the resulting mass.
Beat with a blender until smooth. I put it away in a warm place for an hour.
I add the remaining heated milk.
I grind the yolks separately. I mix it into the dough.
Beat the egg whites until fluffy and mix into the resulting mass with a spatula. I leave it for another hour.
I fry pancakes in the usual way.
I add finely chopped fresh herbs and chopped garlic into warm cream.
I grate the cheese on a medium grater and add it to the cream. I add some salt.
Magnificent millet pancakes are ready! I serve with ready-made sauce in a separate bowl.

Yeast pancakes with milk

The peculiarity of this method of preparing pancakes is that at a certain moment boiling milk is poured in, which, as it were, brews our dough. The pancakes turn out very tender and porous.

In order to prepare such pancakes you need the following set of products:

4 glasses of milk; 3 cups flour; 1 cup prepared cereal; 4 eggs; 3 tablespoons sunflower oil; 2 tbsp. granulated sugar; dry yeast.

The preparation method is as follows:

I use the finished porridge chilled after cooking. Therefore, for this recipe, it makes sense to cook the grains in advance.
I dissolve yeast and granulated sugar in ½ liter of slightly warmed milk.
I add the porridge and stir constantly to avoid the formation of lumps. You can use a mixer.
I sift the flour and add it in small portions. The dough should be similar in thickness to thick homemade sour cream. I leave it for 1-1.5 hours.
I beat the eggs with a mixer and add some salt.
Pour the remaining milk into a saucepan and bring to a boil. It is very important.
Immediately after boiling, pour the dough in a thin stream and stir constantly.
I add egg mixture and leave the dough to rest for 10 minutes.
I fry millet pancakes on both sides in the usual way.

Pancakes made from millet and semolina

These pancakes are moderately dense and thick thanks to unusual combination two types of cereals. But the main thing is that it is very satisfying and original dish, prepared independently and designed to surprise even the most demanding guests.

In order to prepare such pancakes you need the following set of products:

0.4 l of water; 0.2 kg of millet and semolina; 3 eggs; 2 glasses of water; granulated sugar - 3 tablespoons; butter and sunflower oil - 2 tablespoons each; yeast; baking powder.

The recipe with photo looks like this:

I cook the millet and cool it.
I'm pouring it in semolina, yeast and baking powder.
Beat eggs with granulated sugar and add to the mixture.
I pour in water and two types of oil. I melt the butter first.
Stir and leave in a warm place for one hour.
I bake millet pancakes with semolina in the usual way.

Pancakes based on millet flour

This recipe involves using both ready-made store-bought and homemade millet flour. The cooking option goes back a long way. And such a dish is common among the Mordovians.

For pancakes you need the following set of products:

0.4 l milk; 2 cups of flour; 1 glass of cereal; 2 eggs; 50 g granulated sugar; yeast.

The cooking method is as follows:

I wash the cereal and pour boiling water over it.
I dry it and grind it into flour.
Mix with regular sifted flour.
I add yeast and granulated sugar to the heated milk.
I crack the eggs and beat with a whisk until fluffy.
I pour yeast and eggs into the flour.
I knead. I leave it for one hour.
I fry millet pancakes according to an old recipe in the usual way.

Yeast-free pancakes with kefir dough

A modern interpretation of traditional ancient recipes for preparing tasty and satisfying delicacies. The pancakes turn out tender and fluffy. And the most important thing is the speed of preparation due to the absence of yeast.

And if you have some ready-made porridge, then this recipe will allow you to bake interesting and original pancakes in a short amount of time.

In order to prepare them, you need the following set of products:

0.5 l of kefir; 0.2 kg of finished cereal; 250 g flour; a pair of eggs; 1 tbsp granulated sugar; 1 tbsp sunflower oil; baking powder.

The cooking method looks like this:

I beat the eggs into a strong foam.
I grind the finished cereal in a blender.
Add sifted flour and mix with eggs.
I dissolve baking powder (or quicklime soda) in heated kefir. I'm waiting for a reaction.
I pour in kefir and oil and knead the dough.
I fry millet pancakes in the usual way. When serving, you can use both preserves, jams, and salted fish, caviar, etc.

My video recipe

It is believed that millet pancakes belong to Mordovian cuisine, but over time several variations of their preparation have appeared. Let's look at the most popular recipes millet pancakes or pachat, as they are called in Mordovia.

It will take quite a lot of time to prepare, however, every housewife should pamper her household with such pancakes at least once in her life. They turn out filling and tasty.

Calorie content

The calorie content of millet pancakes in all three recipes differs slightly, and varies from 90 kcal (for yeast-free recipe), 150 kcal (for regular yeast pancakes), up to 200 kcal (for pachat). The most popular version of millet pancakes is close to classic recipe Mordovian cuisine.

Millet pancakes (pacha) according to an old recipe

Ingredients:

millet cereal – 100 grams;
wheat flour – 100 grams;
milk – 450 ml;
chicken eggs- 2 pieces;
granulated sugar – 2 tbsp. spoons;
salt – ½ teaspoon;
butter – 50 grams;
instant dry yeast – 10 grams.

How to cook:

Wash millet groats thoroughly, dry on a napkin and hot frying pan. Using a blender or coffee grinder, bring to a flour consistency.
Dissolve the yeast in heated milk, add the mixture to the eggs beaten with salt and sugar. Pour wheat and millet flour into the resulting mass. Mix everything well. Place the dough in a warm place for two to three hours.
Bake in the usual way, greasing the pan with melted butter.

Video recipe

Thick yeast pancakes

Ingredients (for 10 servings):

millet cereal – 1 cup;
water – 600 ml;
wheat flour - 3 cups;
dry yeast - 2.5 teaspoons;
milk – 1 liter;
chicken egg – 4 pcs.;
sugar – 2 tbsp. spoons;
vegetable oil – 3 tbsp. spoons;
salt to taste.

Preparation:

It is better to cook the porridge in advance, in the evening. It should not be too thick, the more it boils, the better.
While the porridge is cooling, prepare the dough. Add yeast and sugar to heated (but not hot) milk. When the ingredients have dissolved in the milk, gradually add the porridge, stirring the mixture thoroughly to prevent lumps. You can use a blender instead of a hand whisk. After achieving more or less homogeneous mass, carefully add flour.
The dough should be between liquid sour cream and pancake batter. The mixture should be covered with a clean cotton napkin and left in a warm place for several hours.
While the dough is rising, let's begin the second stage of preparation. Boil the remaining milk and beat the eggs separately. Ready milk pour into the risen dough, it is very important to mix the mass quickly. Next, add eggs and vegetable oil. After thoroughly mixing all the ingredients, let the mixture disperse for another 10 minutes.
Pancakes are baked according to the standard pattern.

Video recipe

Millet pancakes without yeast

One of the easiest recipes for millet pancakes is made from yeast-free dough.

Ingredients:

Millet – Art. l.;
Milk – 4 glasses;
Salt – 1 tsp;
Sugar – 3 tbsp. l.;
Chicken egg – 2 pcs.;
Wheat flour – 1.5 cups;
Slaked soda with vinegar – ½ tsp.

Preparation:

As in the previous recipe, first boil the cereal. In this case, the porridge is cooked in milk, but this is not critical - you can also use water.
After cooling, grind the millet using a blender. Next, add eggs, salt and sugar. Mix everything thoroughly. Add flour and knead the stiff dough. Once “smooth” is achieved, add milk so that the resulting consistency is the same as that of regular pancakes.
Last step: pour in slaked with vinegar soda
We prepare pancakes in the usual way.

Millet pancakes can be combined with almost any filling, both sweet and savory. They are equally delicious simply with melted butter. Nutritious pancakes can serve as a dessert or a complete lunch.

To make your pancakes airy and tender, remember a few tips.

It is better to take the dough not from the bottom of the container, but from the top (this way the pancakes will turn out with characteristic holes).
It is better to lubricate the frying pan not with vegetable oil, but with a piece of lard.
Turn the pancake over only when there is nothing left on top raw dough.
It is advisable to serve the dish hot.
It is better to place the finished pancakes under a lid in a deep bowl, then they will remain warm and fresh longer.

I looked at the basic recipes for millet pancakes. There are many more options for preparing dough, as well as baking pancakes at home, but their differences are insignificant, due to culinary traditions and the preferences of the housewife and family.