How to cook millet pancakes

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

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

Calorie content

The calorie content of millet pancakes in all three recipes varies slightly, and varies from 90 kcal (for a yeast-free recipe), 150 kcal (for ordinary yeast pancakes), to 200 kcal (for patch). The most popular variant of millet pancakes is close to the classic recipe for Mordovian cuisine.

Millet pancakes (patch) according to an old recipe

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

How to cook:

1. Thoroughly rinse millet, dry on a napkin and in a hot pan. Using a blender or coffee grinder, bring the flour to a consistency.
2. Dissolve the yeast in warmed milk, add the mixture to the eggs beaten with salt and sugar. Pour wheat and millet flour into the resulting mass. All mix well. Put the dough in a warm place for two to three hours.
3. Bake in the usual way, greasing the pan with melted butter.

Millet pancakes thick yeast

Ingredients (for 10 servings):

• millet groats - 1 glass;
• water - 600 ml;
• wheat flour - 3 cups;
• dry yeast - 2.5 tsp;
• milk - 1 liter;
• chicken egg - 4 pcs.;
• sugar - 2 tbsp. spoons;
• vegetable oil - 3 tbsp. spoons;
• salt to taste.

Cooking:

1. It is better to cook porridge in advance, in the evening. It should not be too thick, the more it breaks apart, the better.
2. While the porridge is cooling, prepare the dough. In warmed (but not hot) milk, add yeast and sugar. When the ingredients dissolve in milk, gradually introduce porridge, thoroughly stirring the mass to prevent lumps. You can use a blender instead of a hand whisk. After reaching a more or less uniform mass, gently introduce the flour.
3. The dough should be the middle between liquid sour cream and a fritters test. The mass should be covered with a clean cotton cloth and left in a warm place for several hours.
4. While the dough rises, we will take up the second stage of cooking. Boil the remaining milk and beat the eggs separately. Pour the finished milk into the risen dough, it is very important to quickly mix the mass. Next, add the eggs and vegetable oil. After thoroughly mixing all the ingredients, let the mass disperse for another 10 minutes.
5. Pancakes are baked according to the standard scheme.

Millet pancakes without yeast

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

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

Cooking:

1. As in the previous recipe, first boil the cereal. In this case, porridge is boiled in milk, but this is not critical - you can use water.
2. After cooling, grind millet with a blender. Next, we introduce eggs, salt and sugar. We mix everything thoroughly. Add the flour and knead the cool dough. Upon reaching "smoothness", pour in the milk so that as a result the consistency is the same as with ordinary pancakes.
3. Last step: Pour vinegar slaked with vinegar.
4. We prepare pancakes in the usual way.

Millet pancakes are combined with almost any filling, both sweet and more satisfying. They are equally tasty and just with melted butter. Nutritious pancakes can serve as a dessert or a full lunch.

Useful Tips

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

1. It is better to collect the dough not from the bottom of the container, but from above (so pancakes will turn out with characteristic holes).
2. It is better to grease the pan not with vegetable oil, but with a piece of lard.
3. Damn flip only when there is no dough left on top.
4. It is advisable to serve the dish hot.
5. Ready-made pancakes are better placed under the lid in a deep bowl, then they will stay warm and fresh longer.

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

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