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.
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.
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.
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.
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.
Mix warm porridge with apples and raisins, add eggs beaten with milk, sugar. Sift the flour into the dough along with the baking powder.
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.