Millet pancakes with yeast in an old-fashioned way

How to make millet pancakes with yeast the old-fashioned way? Prepare the products. You can not specially cook porridge for pancakes, but use the leftovers of the already prepared one. Only then change the amount of sugar and salt, if they are already in the porridge. Feel free to use kefir instead of sour milk. Instead of dry yeast - fresh. Use refined, odorless oil.

First of all, cook the porridge. Wash the millet well under running water, then pour boiling water over it and leave for 10-15 minutes - this will help you get rid of the bitterness that often accompanies millet porridge. Drain the water and fill the millet with a new portion of boiling water, you will need 1.5 cups, this is the amount indicated in the ingredients.

Put the porridge to cook on medium heat. Cook it, stirring, for about 15 minutes. The water will be completely absorbed into the groats, and the groats themselves will become soft. If the water boils earlier, add more.

Cool the finished porridge from a warm state and beat it with an immersion blender until smooth. In the old days, by the way, porridge was ground in a mortar.

Pour the yeast into a bowl, pour half of the sugar there. Pour a small amount of warm, but not hot, water over them and leave to activate for 10 minutes. During this time, a foamy "cap" forms on the surface - this means that the yeast is active and ready to work. Otherwise, change them to fresh ones.

Put the mashed porridge in a deep bowl, add the remaining sugar, salt, and pour in warm sour milk (it can be slightly heated in the microwave). And then activated yeast.

Mix the products with a whisk until smooth. Then sift flour to them. With this, you will not only rid it of garbage, but also saturate it with oxygen, which will make the pastry more airy and lush.

Mix the dough. It will have the consistency of liquid sour cream. At the end, pour oil - thanks to it, the pancakes will not stick to the pan. Mix the dough again. Cover the bowl with a lid or a napkin and leave for one hour in a warm place to rise.

During this time, it will increase in volume and bubble.

Heat a pancake pan over high heat. Lubricate it with a small amount of oil. This will need to be done only before the first pancake - then the oil in the dough will start working. Pour a ladleful of batter onto the pan. Spread it over the bottom.

Fry the pancake until brown on one side, then turn it over to the other.

Remove the finished pancake on a plate. Pour such a portion of the dough into the pan. Fry all millet pancakes in this way. I got 12 pieces, a pan with a diameter of 18 cm.

Serve pancakes on millet porridge with yeast to the table, sour cream and honey go well with them. Bon appetit!