Millet yeast pancakes according to an old recipe

Prepared by: Arina Volskaya

01/25/2016 Cooking time: 3 hours 20 minutes

Save

I cooked)

Estimate

Bright, ruddy, fluffy and with holes - this is exactly how pancakes turn out from ordinary millet porridge, if you take the time to prepare them. Treat yourself to delicious pancakes with an unusual taste.

How to bake millet pancakes?

There are a lot of ancient recipes or those adapted to modern conditions that allow you to fully appreciate the advantages of the method of creating such products.

Pancakes are prepared using millet, which is boiled in water to a sticky texture of varying thickness, and then supplemented with flour, liquid base and other ingredients.
The yeast is mixed into the base, which has cooled to a temperature of no more than 40 degrees, after which the dough is left to mature exclusively in the heat.
Millet pancakes are baked in the traditional way, pouring portions of dough into a lightly oiled frying pan and browning them on both sides.
It is preferable to use a slice of unsalted lard to grease the pan.

Thick millet pancakes according to an old recipe

Having prepared millet pancakes once according to an old recipe, the dish will forever be included in the family menu and will be one of the most popular versions among household members. After baking, the products are stacked on a dish, generously greased with butter, and served with sour cream, honey, jam, and other additives.

Ingredients:

millet – 1 cup;
eggs – 3 pcs.;
flour – 2.5 cups;
milk – 1 glass;
sugar – 30 g;
fresh yeast – 20 g;
salt - a pinch;
lard, oil.

Preparation

Pour three glasses of water over the washed cereal and cook the porridge, rubbing it in the process with a masher.
Dissolve sugar, yeast and a spoonful of flour in half a glass of warm milk and leave for 30 minutes.
Mix milk, eggs, flour, dough into the warm porridge, add some salt, and add more sugar if necessary.
Leave the dough in a warm place for an hour, stir and let it rise again.
Millet pancakes are baked in a frying pan greased with a slice of lard.

Pancakes with millet porridge with yeast

Prepared millet yeast pancakes using the following technology are not as rich, but no less tasty. The dough here is only a little thicker than for preparing traditional products, but if desired, you can add a little more flour to increase the thickness of your favorite delicacy.

Ingredients:

millet – 1 cup;
eggs – 2 pcs.;
flour – 320 g;
milk – 750 ml;
sugar – 40 g;
vegetable oil – 3 tbsp. spoons;
fresh yeast – 30 g;
salt.

Preparation

Dissolve yeast, a spoonful of sugar and flour in a glass of warm milk and leave for 30 minutes.
Cook millet porridge, cool, add the remaining milk, eggs, sugar, salt, dough and flour.
Leave the dough warm for 30 minutes.
Mix butter into the base and bake millet yeast pancakes from it in a heated frying pan.

Millet pancakes without yeast - recipe

If you wish, you can prepare appetizing and tasty pancakes with millet porridge without the use of yeast, thereby saving an impressive amount of time. In this case, the dough does not require long-term proofing and aging, and acquires its fluffiness and porosity by adding quenched baking soda to the composition.

Ingredients:

millet – 1 cup;
eggs – 2 pcs.;
flour – 1.5 cups;
milk – 750 ml;
sugar – 50 g;
vegetable oil – 3 tbsp. spoons;
quenched soda - 0.5 teaspoon;
salt.

Preparation

Boil millet in water and grind it with a masher.
Add milk, eggs, sugar, salt, soda and flour, quenched with vinegar or lemon juice.
Stir the dough with a whisk until smooth.
Millet pancakes are baked without yeast in a frying pan coated with a slice of lard or butter until golden brown on both sides.

Mordovian thick pancakes on millet thick

In Mordovia, pancakes made from millet porridge are called pachat. They are made from thick yeast dough, making the products thick, but at the same time porous and airy. The delicacy is served in a pile with an abundance of all kinds of sweet and savory sauces, with honey, berries, simply with melted butter or sour cream.

Ingredients:

millet – 1 cup;
eggs – 2 pcs.;
flour – 320 g;
milk – 250 ml;
sugar – 20 g;
dry yeast – 1 teaspoon;
salt, butter or lard.

Preparation

Heat 0.5 cups of milk, add yeast, sugar and a spoonful of flour, stir, leave warm for half an hour.
A viscous porridge is cooked from millet, the remaining milk, eggs, salt and dough are added.
Stir in the flour and leave the dough to rise for 1-1.5 hours.
Mordovian millet pancakes are baked in an oiled or greased frying pan, pouring portions of dough into the center and allowing it to spread and brown.

Millet flour pancakes - recipe

Less troublesome to prepare, but equally tasty are pancakes made from millet flour with yeast. In this case, there is no need to cook millet porridge. When using fresh yeast instead of dry yeast, it is first dissolved in warm milk with the addition of a small amount of sugar.

Ingredients:

millet flour – 1 cup;
eggs – 3 pcs.;
wheat flour – 200 g;
milk – 0.5 l;
sugar – 20-40 g;
dry yeast – 1 teaspoon;

salt, butter or lard.

Preparation

Heat the milk without letting it boil, pour half of it into the millet flour, stir, and allow to cool until warm.
Add wheat flour and yeast and stir again.
Pour out the remaining milk, add sugar and salt, and leave in a warm place for 2 hours.
Stir in separately beaten yolks and whites.
Pancakes are baked with millet flour in a greased frying pan, browning on both sides.

Tatar pancakes with millet yeast

Millet Tatar pancakes will be surprisingly rich and deliciously porous. In this case, water is used as a liquid base, instead of which you can take milk or whey. The amount of sugar added after fermentation can be adjusted to taste by increasing or decreasing the amount.

Ingredients:

millet – 1 cup;
eggs – 2 pcs.;
flour – 320-350 g;
water – 0.5 l;
sugar – 4-5 tbsp. spoon;
fresh yeast – 15 g;
soda – 0.5 teaspoon;
vegetable oil – 3 tbsp. spoons;
salt, butter or lard.

Preparation

A crumbly soft porridge is made from millet and ground with a masher.
Grind the yeast with two tablespoons of sugar.
Add warm water, porridge, flour, and leave the dough in a deep container overnight.
Mix eggs, salt, remaining sugar, soda diluted in a spoon of water, and butter into the dough.
Tatar pancakes with millet are baked in the traditional way.

Millet pancakes with kefir

If you don’t want to bother with yeast dough, but want to try products with millet, the following recipe is suitable for realizing the idea in the best possible way. In this case, pancakes are prepared from millet porridge with kefir, in which soda is previously quenched, which gives the delicacy softness, fluffiness and airiness.

Ingredients:

millet – 1 cup;
eggs – 2 pcs.;
flour – 320-350 g;
milk – 250 ml;
kefir – 400 ml;
sugar – 2 tbsp. spoons;
soda – 0.5 teaspoon;
vegetable oil – 3 tbsp. spoons;
salt.

Preparation

Cook porridge from millet and cool.
Soda is dissolved in kefir.
Add eggs beaten with sugar and salt, porridge, milk, flour and butter.
Stir the dough until it has a homogeneous texture and bake pancakes on a heated pancake maker, browning portions of the dough on both sides.

Pancakes made from millet flakes

Read on to learn how to cook millet pancakes without adding eggs or other ingredients of animal origin. In this case, the base component will be millet flakes, which also cook quickly and do not require long cooking. The thickness of the products can be adjusted by the amount of flour added.

Ingredients:

millet flakes – 1 cup;
boiling water – 3 cups;
flour – 500 g;
water – 3 glasses;
fresh yeast – 20 g;
sugar – 2 tbsp. spoons;
salt, vegetable oil.

Preparation

Pour boiling water over the flakes, boil for 3 minutes, cool.
Yeast is dissolved with sugar in 0.5 cups of warm water.
Add flour, a glass of water, yeast mixture, and salt to the porridge and leave in a warm place for 2 hours.
Pour in the remaining warm water, stir and let stand for another 15 minutes.
Bake pancakes in a lightly oiled frying pan.

Millet pancakes with semolina

Another original way to improve the taste of classic products is to add not only millet porridge, but also semolina to the dough. The amazing friability of the products will be given partly by yeast and soda, and to some extent by the fact of adding boiling water after the first proofing of the flour base. The amount of sugar can be changed up or down as desired.

Ingredients:

millet and semolina - 1 glass each;
eggs – 4 pcs.;
flour – 160 g;
boiling water – 250 ml;
sugar – 100 g;
fresh yeast – 20 g;
vegetable oil – 2 tbsp. spoons;
salt.

Preparation

A liquid porridge is cooked from millet and cooled.
Add sugar, salt, semolina, eggs, yeast diluted in water, and flour.
Leave the base to proof for an hour.
Pour a glass of boiling water into the base, stir, and let stand for another 30 minutes.
Pancakes with millet semolina are baked in an oiled frying pan.

Millet pancakes without flour

The following recipe for making millet pancakes does not contain wheat flour; it is replaced by potato starch. In this case, millet is poured with boiling water for a few minutes, then dried in the oven, and then crushed using a coffee grinder. Before adding to the dough, the flour obtained from the cereal is steamed with boiling water.

Ingredients:

millet and starch - 1 glass each;
milk – 300 ml;
eggs – 4 pcs.;
sugar – 40 g;
vegetable oil – 2 tbsp. spoons;
salt.

Preparation

Porridge is made from millet and thoroughly mashed with a masher until it cools.
Add milk, sugar, salt, yolks.
Beat the whites until stiff and fold into the dough.
Pancakes are baked from the resulting base, stirring the mixture before taking each portion.

Lenten millet pancakes

The following recipe for millet pancakes with yeast will allow you to prepare delicious products based on millet porridge for inclusion in a Lenten or vegetarian menu. If desired, the dough composition can be supplemented with vanilla and ground cinnamon, which will give the finished delicacy a special fragrance and additional taste.

Ingredients:

millet – 0.5 cups;
water – 1 l;
yeast – 20 g;
sugar – 100 g;
flour – 1.5 cups;
vegetable oil – 3 tbsp. spoons;
salt.

Preparation

The millet is washed several times in hot water, after which it is filled with water and cooked until completely boiled.
After the liquid porridge has cooled to 40 degrees, add sugar, yeast, salt, flour, stir and leave until it doubles in volume.
Mix butter into the dough and bake pancakes in the traditional manner.

An ancient recipe for fluffy millet pancakes

Pancakes are a dish with a very rich history. There are a great many of his recipes. In our article we will look at how to cook thick yeast millet pancakes according to an old recipe. These pancakes are much richer than regular ones and have a slight millet flavor. They also turn out thicker and fluffier than regular pancakes. If everything is done correctly, the result can be pleasantly surprising.

Ingredients:

120 gr. millet (this is about ½ cup);
approximately 480 ml. water (this is two glasses);
300 ml. milk;
30 gr. fresh yeast;
50 ml. vegetable oil;
1 tbsp. l. Sahara;
0.5 tsp salt;
2 eggs;
300 gr. flour.

Step-by-step preparation:

Step 1. Cook millet porridge. To do this, throw the millet into boiling water and cook for 6-7 minutes.

Step 2. Place the porridge in a bowl where it should cool. Grind the porridge a little using a blender.

Step 3. Add salt, sugar and eggs to the porridge. Then mix the resulting mass well.

Step 4. Simultaneously with the previous step, you need to heat the milk to about 40 Cº.

Step 5. As soon as the mass becomes homogeneous, you need to add yeast, vegetable oil, heated milk, and then continue stirring.

Step 6. Add flour in several steps. Stir each time until the lumps disappear. The result should be a pancake batter of medium thickness, characterized by many bubbles.

Step 7. Preheat the frying pan and grease it with oil. Using a ladle, pour the required portion of dough.

Step 8. Bake the pancake on one side until done, then turn it over to the other side. Repeat the same operations with all other pancakes. Bake until the end of the dough.

No filling. In this case, it is better to grease them with jam or sprinkle a little sugar on them when eating.
With filling. Meat, mushrooms or berries are excellent for the latter.

In any case, it is advisable to eat pancakes immediately after cooking, before they completely cool down. Cooled pancakes lose their taste.

Yeast pancakes with the addition of millet are an old and very filling and tasty dish. It is very easy to prepare, although it will require some physical effort. It will take its rightful place at the family table if prepared correctly.

Bon appetit!

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 over high heat and grease it 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. The finished 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.

DESCRIPTION

The Maslenitsa week has come and gone. Everyone was talking about pancakes. And we baked all sorts of pancakes for our family and friends. There were pancakes with baking, and with boiling water, and with kefir, openwork, airy, with a secret, with filling. And they treated us, as was customary in Rus', with all our hearts.

Today, on Forgiveness Day, I have pancakes according to my grandmother’s recipe - pancakes with millet porridge. I really love these pancakes - fluffy, tasty and always in the hole. Help yourself, friends!

Like during Pancake week, pancakes were flying out of the oven! From the heat, from the heat, from the oven, Everything is rosy, hot! Maslenitsa, treat! Serve everyone some pancakes. In the heat of the moment, take it apart! Don't forget to praise.

Recipe for “Pancakes with millet porridge”:

The recipe for making these pancakes is more complicated than the classic one, but it's worth a try!
We measure out the required amount of millet, flour, sugar and milk. To prepare my pancakes, I took millet from Mistral. It needs to be boiled. To do this, pour two cups of boiling water over the millet, add a little salt and cook. The porridge must be overcooked.

Opara. Add 0.5 tbsp to 0.5 cups of warm water. l. sugar, 2 tbsp. l. flour and yeast. I used dry yeast 1.5 tsp. But you can also take fresh ones (15g).

Mix. Leave for 15 minutes.

Place the cooked porridge in a bowl and let cool slightly.

Add eggs, remaining flour and sugar to the porridge. Mix and start beating with a blender.

Gradually introduce warm milk. Beat well.

Add the dough. Mix.

The result is a not very liquid homogeneous mass.

Cover with a lid and leave on the table for 30 - 40 minutes. The dough should fit well.

This is my dough after 35 minutes. Add sunflower oil and mix.

Fry in a preheated dry frying pan until golden brown. This dough, when fried, is not at all like the dough for regular pancakes. That’s why the first pancake is usually “lumpy”. This time is also my first unsuccessful one. But the rest turned out perfect. Using a spoon, pour the batter into the center of the pan. It “spreads” and “bubbles”. You get such beautiful holes. I turn the pancakes over with a wide spatula.

Place the finished pancakes on a plate. You can grease with melted butter. This quantity makes about 20 pieces.

Beautiful millet pancakes are ready! You can pour tea and treat your friends!

Bon appetit!

BB embed code: BB code is used on forums

HTML embed code: HTML code is used in blogs, such as LiveJournal

How will it look like?
Pancakes with millet porridge

Few people will be surprised by pancakes. But everyone who was at the same table with us today asked for this recipe. We haven’t been visiting with store-bought sweets for a long time. I always bake something (mostly pies and cakes). Therefore, at first everyone looked at my pancakes with some kind of indifference... Until they tried them. Of course, it took a lot of time to prepare, but the main thing is the result!

Category: Baking › Pancakes, pancakes, cheesecakes › Pancakes

Ingredients for “Pancakes with millet porridge”:

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:

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 butter and knead the dough.
I fry millet pancakes in the usual way. When serving, you can use jams, jams, salted fish, caviar, etc.

Millet pancakes with orange zest

Category: Baking> Pancakes> Pancakes
11 ingredients

Wash the millet cereal first in cold and then in hot water, cook a viscous porridge in the water, cool slightly, rub through a sieve or grind in a blender. Add yeast diluted with milk, egg yolks, sugar, salt and flour to the warm porridge.

Mix everything and put in a warm place. When the dough has risen, add the beaten egg whites and orange zest. D...

tags: pancakes pancakes homemade dough baking

Kefir pancakes with millet porridge

An original recipe for pancakes with the addition of buckwheat flour and curdled milk or kefir.

Products:

milk – 240 ml;
kefir – 100 ml;
wheat flour – 120 gr.;
buckwheat flour – 80 gr.;
sugar – 1.5 tbsp;
millet – 30 gr.;
oil – 50 ml;
egg – 2 pcs.;
soda – 1 tsp;
salt.

Manufacturing:

Wash the millet and cook porridge or use the leftovers from yesterday's breakfast.
Mix the slightly cooled porridge with eggs, milk, kefir, sugar and salt.
Continuing to beat, gradually add flour, add soda with a drop of lemon juice and vegetable oil.
Let the dough stand for about a quarter of an hour, and then bake the pancakes in a well-heated frying pan.
Grease the finished pancakes with butter.
The amount of sugar in the dough can be reduced or increased if you are going to serve pancakes for dessert with a sweet sauce.
Serve hot pancakes with tea, or as an appetizer with fish or caviar.

Or you can just use sour cream, because these pancakes already have a very rich taste. Try to whip up pancakes based on millet porridge, or with the addition of yeast, and all your guests will ask for the recipe for these amazing pancakes. Bon appetit!

Pancakes made from a mixture of millet and wheat flour

Ingredients

millet cereal - 200g;
whole milk - 400 ml;
sugar (sand or brown) - 45g;
wheat flour - 260g;
butter - 10g.
chicken egg - 2 pcs.;
dry yeast - 6g;
vegetable oil - 10g;

Preparation

Prepare the grains, sort them and rinse until the water is clear.
To boil water.
Scald the cereal to remove the bitterness.
Place clean millet on a towel and let dry.
Grind into flour in a coffee grinder or food processor.
Mix wheat flour with millet flour.
Heat 100 grams of milk with 10 grams of sugar.
Add yeast and 1 tbsp. spoon of flour.
Let the dough rise in a warm place for 30 minutes.
Beat two eggs with 35 grams of sugar.
Mix with the dough and add flour.
Let the dough rise for 1 hour.
Heat a frying pan, brush with oil (lard) and bake pancakes on millet flour until golden brown.

This recipe allows you to make pancakes that are thinner than the basic ones. Because instead of ready-made porridge, millet flour is added to the dough. Can be used with a variety of traditional fillings. In Mordovia, such pancakes are eaten with honey, butter, fresh berries, jam or marmalade. Very loved by children, because... do not have a specific taste of millet porridge. Yeast can be replaced with soda if you add 120 g to the dough. sour cream. Then there is no need to place a dough. Pancakes are baked immediately.

Millet pancakes with spicy sauce

Ingredients:

millet pancakes – 10 pcs.
dill – 1 bunch
garlic – 4 cloves
cheese – 50 g
cream – 1 glass
salt – 2 pinches
paprika – 0.5 teaspoon

We prepare millet pancakes according to any recipe and serve them with a spicy sauce. To prepare it, finely chop the dill, pass the garlic through a press, and grate the cheese. Mix the cream with salt, heat, add garlic and dill. After a minute, add the grated cheese and cook over low heat until it is completely dissolved. Lightly season the finished sauce with paprika.

Millet pancakes are a very original dish, practically a delicacy, since fewer and fewer housewives spoil their loved ones with them. We hope that the proposed recipes will arouse interest in ancient recipes and force you to experiment. As a result, you will get flavorful, beautiful and nutritious pancakes.

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 tasting the dish along with a 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.

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 for millet pancakes or pacha, 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.

Millet pancakes

Category: Baked goods > Pancakes

8 ingredients

I baked half the batch. Boil three glasses of milk, add a glass of millet flakes and cook the porridge; the cooking time depends on your cereal (indicated on the package). Let the porridge cool to room temperature.

Then add 3 cups of wheat flour to the gruel, mix thoroughly so that there are no lumps, then add 1 cup of warm milk, salt...

tags: dessert breakfast lunch

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. Read the recipe for delicious porridge pancakes 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.