Millet Pancakes
Breakfasts • Russian
Description
The batter should have a consistency similar to thick sour cream, so adjust the flour and milk to your liking. For the pancakes, medium-sized light raisins work well, about 0.3–0.5 cups for this amount of batter. The cooking time is indicated without boiling the millet, as this dish is usually made from leftover porridge in our family. If the millet is cooked specifically for this dish, it should be slightly cooled before adding the egg (to prevent the egg white from cooking).
Ingredients
- Chicken Egg 1 piece
- Milk 10 fl oz
- Wheat Flour 4 tablespoons
- Sugar 2 tablespoons
- Salt ½ teaspoon
- Vegetable Oil 2 tablespoons
- Baking Powder 0.3 teaspoons
- Millet 10 fl oz
- Raisins to taste
Step-by-Step Guide
Step 1
Take 240 ml of millet porridge/cooked millet. Add the egg, milk, flour, baking powder, sugar, and salt. Mix everything together.
Step 2
If desired, add raisins to the batter.
Step 3
Place a skillet over medium heat and grease it with oil (like for pancakes).
Step 4
Spoon the batter onto the heated skillet.
Step 5
Cover the skillet with a lid and fry the pancakes for 2 minutes until the top sets and the bottom browns. You may need to reduce the heat. Then flip, cover with the lid, and fry for another 2 minutes.
Step 6
Serve with honey, sour cream, or berry mousse.
Step 7
To prepare the berry mousse, take fresh or thawed strawberries or blackberries and blend them in a blender. Add sugar if necessary.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!