Pancakes from millet porridge

Ingredients

• 1 cup millet groats
• 1.5 h. l. year
• 600 ml cream with 10-20% fat
• 200 g flour
• 8 g dry yeast
• soda on the tip of a knife
• 2 large eggs
• 3 Art. l. Sahara
• 3 art. l. vegetable oil
• vegetable oil for frying

Cooking

Step 1

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

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

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

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.