Millet pancakes with apples
Fritters and pancakes from yesterday's porridge are our great-grandmothers' favorite food. Delicious, satisfying, good will not be lost. If you add a little maple syrup to the wisdom of the ancestors, it will be delicious.
Ingredients
Servings 6-8- 400 g millet groats
- 1 large green apple
- 50 g raisins
- 2 eggs
- 200 ml milk
- 5–6 centuries l. torment
- 2 Art. l. Sahara
- 2 tsp baking powder
- salt
- ghee
- maple syrup for serving
Cooking
Step 1
Rinse millet groats thoroughly in cold water, pour boiling water over them, let stand for 5 minutes. Then put on a sieve and rinse thoroughly.
Step 2
Boil 1 liter of water in a saucepan, salt, add millet, bring to a boil. Reduce the heat to low, cover the pot with a lid and simmer until the porridge thickens, 20-30 minutes. Cool down a bit.
Step 3
While the porridge is cooking, sort out the raisins. If it is not too soft, pour boiling water over it and leave for 15-20 minutes.
Step 4
Remove the zest from the lemon, squeeze out the juice. Peel the apple from the peel, grate it on a coarse grater, mix with the juice and lemon zest.
Step 5
Mix warm porridge with apples and raisins, add eggs beaten with milk, sugar. Sift the flour into the dough along with the baking powder.
Step 6
Bake pancakes in ghee in a heavy-bottomed pan (preferably cast iron) under a lid, over medium heat, for 1.5 minutes. from each side. Serve hot with maple syrup.