English
Deutsch
español
français
italiano
-
Newest
Puff pastry and pate pie
Onion jam
Champignons on skewers in the oven
Homemade croissants
Cointreau liqueur
Crab cakes
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
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.
Pancakes from millet porridge - FAQ About Ingredients, Baking Time and Storage
Reviews: 0
0 Overall ratingHave you already prepared this recipe? Tell what you think.
Write a review
Trending
Beef knuckle
The special value of the beef knuckle (the lower part of the beef carcass leg) is the marrow bone, rich in nutrients. The recipe recommends using meat from young animals no more than 20 months old. It can be distinguished by the rich red and pink col
Ginger tincture
Ginger is a well-known and beloved spice. In the kitchen, only the root of the plant is used, which is rightfully considered one of the most useful natural products. Ginger tincture, when consumed in moderation, helps improve memory, restores skin co
Ojahuri from veal
Ojakhuri is a classic Georgian dish. In fact, this meat and potatoes are a win-win combination. You can use different types of meat for ojahuri. We will choose tender veal. Odeakhuri is traditionally served on a ketsi (clay plate) to keep the dish ho
Khinkal in Dagestan style
Khinkal is a traditional Caucasian dish. It is often confused with such a famous Georgian dish as khinkali. And, although the set of products in both dishes is quite similar, they are nevertheless different. Traditionally, khinkal is prepared on the
Beef shurpa
Shulum, chorpa, shorpo, sorpa... In different countries, shurpa is called by different names, but it looks about the same everywhere: a rich soup with meat and vegetables. Various herbs and spices can be added to it, or it can be made on the basis of