Pancakes, millet porridge

Description

Pancakes will surprise few people. But this recipe asked everyone who was with us at the table. We haven't go to visit a sweet, store-bought. I always something baking (mostly pies and cakes). So on my pancakes all at first looked with some indifference... Until I tried it. Time, of course, the cooking went well, but the main thing - result!

Ingredients

Millet

0.5 cup
Flour

1 cup
Chicken egg

2 piece
Yeast

1.5 tsp
Sugar

1.5 Tbsp
Vegetable oil

2 Tbsp
Milk

1.5 cup
Salt

Cooking

The recipe of these pancakes is harder than classic, but it's worth a try! Measure out the desired quantity of wheat, flour, sugar and milk.

For cooking my pancakes I took the millet from the "Mistral". It needs to be boiled. To do this, pour the millet in two cups of boiling water, slightly podsalvage and cook. Porridge needs to be digested.

Opara. In 0.5 cups of warm water add 0,5 tbsp of sugar, 2 tbsp flour and yeast. I used dry yeast 1.5 tsp. But you can take and fresh (15g).

Stir. Leave for 15 minutes.

Put cooked porridge in a bowl, allow to cool a little.

Add to porridge eggs, remaining flour and sugar. Mix and begin to blend.

Slowly introduce the warm milk. Well whisk.

Add the yeast mixture. Stir.

Is not very liquid homogeneous mass.

Cover with a lid and leave on the table for 30 - 40 minutes. The dough should be well suited.

This is my dough after 35 minutes. Add the sunflower oil, stir.

Fry on a heated dry frying pan until Golden brown. This dough when frying's not like the batter for regular pancakes. Therefore, the first pancake is usually "lumpy". I have this time too, the first unsuccessful. But the rest turned out perfect. With a spoon pour the batter into the center of the pan. It is "spreading" and "bubbling". That's got such a beautiful hole. I turn pancakes with a wide spatula.

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