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Pancakes from millet porridge

Author
Cookinero 22 Jan 2023
16530
Pancakes from millet porridge

Millet for porridge and for pancakes must be thoroughly washed so that the flowing water is completely transparent - otherwise the cereal will be bitter!

How to cook Pancakes from millet porridge

Step 1

Pancakes from millet porridge

Rinse the millet thoroughly: first in running cold water, then in hot water, then again in cold water so that the flowing water is clear. Put the cereal in a saucepan, add 0.5 tsp. salt, pour 3 cups boiling water, stir, bring to a boil and cook over low heat under the lid until tender, about 25 minutes.

Step 2

Pancakes from millet porridge

Pour in 100 ml of cream, mix, remove from heat and cool. If the porridge is not boiled enough, you can beat it with a blender.

Step 3

Pancakes from millet porridge

Mix flour, yeast, remaining salt and baking soda. Separately, beat eggs with sugar until foamy. Pour in half of the remaining cream, whisk. Combine the flour mixture and egg, beat again, add the remaining cream.

Step 4

Pancakes from millet porridge

Pour the porridge into the dough. If it is very thick, add some hot water. Add oil and stir. Cover the bowl with cling film and leave the dough in a warm place for 1.5-2 hours.

Step 5

Heat a cast iron skillet to high heat, brush lightly with oil. Bake fluffy pancakes over medium heat. Put the finished pancakes in a bowl or pan under the lid (it is better to coat the finished pancakes with oil). Serve hot.

Pancakes from millet porridge - FAQ About Ingredients, Baking Time and Storage

Yes, you can use cooked quinoa or rice porridge as an alternative to millet, though the texture and flavor will vary slightly.
Replace the cream with coconut milk or another plant-based milk, and use a dairy-free oil instead of butter for frying.
Store cooled pancakes in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat in a skillet or toaster for best texture.
Yes, the batter can be prepared and refrigerated for up to 24 hours. Let it come to room temperature and stir well before cooking.
Yes, this recipe is vegetarian as written. Ensure any substitutions (like plant-based cream) maintain this if needed.
Try them with yogurt, fresh fruit, honey, or a dollop of jam. They’re also great with savory toppings like avocado or smoked salmon.
Absolutely! Freeze cooked pancakes in a single layer, then transfer to a freezer bag. Reheat in a toaster or oven until warm.
If the batter is too thick, gradually mix in small amounts of hot water or milk until you reach a pourable consistency.
Yes, but the pancakes will be less fluffy. Substitute with 2 tsp baking powder for a quicker rise, though flavor may differ slightly.

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