Healthy and delicious homemade pastries - millet pancakes, recipes with photos

Millet is an extremely useful product containing many important vitamins and microelements for humans. But there is a porridge from this kind of cereals adults and children do not like too much. But to eat millet pancakes you do not need to force anyone. They are always welcome and as a hearty breakfast, and as a substitute for bread for lunch, and as a pleasant treat for a mid-morning snack or dinner.

Millet pancakes on yeast recipe with a photo

The unusual nature of this method of preparation is that most of the components for the dough must be prepared in advance, for example, in the evening. And in the morning you only need to add boiling water to the dough and you can immediately start directly to bake.

Necessary ingredients:

• millet - 1 tbsp
• water 1.5 liters
• wheat flour of the highest grade - 1 tbsp
• eggs - 4 pieces
• sugar - 3 tbsp
• manka - 1 st
• fresh yeast - 40 g
• melted butter - 100 g
• salt - ¼ tsp

Step-by-step instruction

1. In the evening, cook millet porridge. For this, the glass of the cereals is well rinsed, boiled until ready and completely cooled.

2. Cold porridge beat in a blender until puree, enter eggs, sugar, mango, yeast, melted in a water bath butter and flour. Thoroughly knead the dough with your hands, cover the pan with a lid and leave overnight on the kitchen table. In the morning pour a glass of steep boiling water and give half an hour to proof.

3. Frying pan and for the first time grease with oil. Pour out a portion of dough and bake pancake on each side for 1.5-2 minutes.

4. Put a pile on the serving dish and serve hot.

How to make pancakes from millet porridge

Very pious, lush, thick and spicy pancakes are cooked according to this recipe. It is possible to achieve such an amazing effect due to the fact that millet cereals are cooked in water or milk until all the granules are completely softened.

Necessary ingredients:

• millet cereals - 250 g
• milk 3.2% - 250 ml
• eggs - 3 pieces
• Wheat flour - 625 g
• dry yeast - 20 g
• sugar - 2 tbsp
• salt - ½ tsp

Step-by-step instruction

1. To boil the millet croup in 1 liter of water to the state of smearing, to cool a bit and pound into a homogeneous, plastic mass.
2. In a half cup of warm milk, dissolve the yeast, sugar (1 tbsp) and flour (1 tbsp). Leave the spoon for 30 minutes in a warm place to rise.
3. The remaining flour should be sifted, combined with porridge and eggs, then add the spoon, sugar, salt and stir for 15-20 minutes. In the finished test, there should be no flour balls, no cereal bunches.
4. Cover the container with a towel and allow to come for an hour. Sediment and stir for at least 5-6 minutes. If the mass is too thick, pour a little milk. Leave for 45 minutes and wait until the volume is doubled.
5. Frying pan fry well and lubricate with grease. Using a ladle, pour out a portion of pancake mass and allow it to spread independently on the surface. Bake pancakes on a small fire and turn very carefully so that they do not break in half.
6. Serve on the table with sour cream and honey.

How to bake Mordovian millet pancakes

This ancient recipe is considered in Mordovia almost popular property. It is carefully stored in an unchanged form and passed from generation to generation along the women's line. The dough cooked in this way turns out to be rather thin, but also rich and porous. Seredinka even in a cold form remains soft and gentle, and the edges are beautifully baked and temptingly crunch.

Necessary ingredients:

• millet flour - 150 g
• wheat flour of the highest grade - 600 g
• sugar - 30 g
• salt - 1 tsp
• yeast - 30 g
• margarine - 50 g
• butter - 100 g
• Milk 1.5% - 1.150 ml
• water - 1 t

Step-by-step instruction

1. Fresh yeast to dissolve in warm water along with millet and wheat flour (1 tbsp each) and allow to rise.
2. Then precipitate, add the remaining ingredients, mix well and send for 3-4 hours in a warm place for fermentation.
3. Frying pan over high heat and grease with mutton fat. Bake pancakes on each side until golden brown and immediately submit to the table.

How to cook pancakes with millet flour without yeast

For this recipe will not need any millet porridge, nor millet cereals. It will take only millet flour of the finest grinding. If you can not buy such a product in the store, you can make it at home, grind in a coffee grinder about half a kilogram of millet to a powdery state.

Necessary ingredients:

• millet flour - 400 g
• kefir fat-free - ½ liter
• sugar - 2 tbsp
• confectionery baking powder - 1 tsp
• vegetable oil - 3 tbsp
• salt - ½ tsp

Step-by-step instruction

1. Eggs and sugar whip with a mixer until white foam.
2. Sift flour into a ceramic bowl and combine with a baking powder. Make a deep in the dry components and put the egg mass there. Gently mix all the ingredients with a wooden spatula, moving your hand from the edges to the center.
3. In a thin trickle pour kefir at room temperature, add oil, salt and mix again. The finished dough should be completely homogeneous and drain off the knife with thick, viscous drops.
4. Bake a pancake for 4-45 seconds on each side, put it on a plate and serve it with a favorite sauce or syrup.

Millet pancakes with milk and eggs, video instruction

To turn millet pancakes into an elegant and noble dish, you need to serve them with the original filler. The author of the video proposes to eat the yogurt together with a delicate cream of cream, cheese, garlic and fresh herbs. To find out how delicious this is, you can only in one way - immediately proceed with the preparation of an unusual and fragrant treat.