Mordovian millet pancakes. Millet pancakes

26.04.2020

From millet may seem unusual to us, but in Mordovia it is classic dish is considered the most common dish. Mordovian pancakes based on millet flour or porridge are called pachat. Such pancakes are prepared with yeast, so they turn out to be very lush, and are served with an abundance of butter, honey, syrup or berries. We will tell you how to cook millet pancakes below.

Millet porridge pancake recipe

Ingredients:

millet - 1 tbsp.;
milk - 1 tbsp.;
wheat flour - 2 tbsp.;
eggs - 2 pcs.;
dry yeast - 1 tsp;
sugar to taste;
vegetable oil or lard - for frying.

Preparation

First, let's put the dough to come. For her, we dilute dry yeast with sugar and a tablespoon of flour in 125 ml of warm milk. Leave the dough warm for about 30 minutes.

While the dough is being prepared, we sort out the millet, rinse it and fill it with 3 glasses of water or milk. Cook the thick porridge, and then, using the hand blender, beat it until smooth. Separately, grind the eggs with sugar and a pinch of salt, pour the resulting mixture to, then add the pre-sifted flour and the dough itself. Mix the dough well and leave it warm for about an hour.

Heat the pan over moderate heat, grease with a piece of bacon or a little oil, then pour the dough into the center of the pan and let it spread. We bake yeast millet pancakes until cooked on both sides. This dish is served with an abundance of honey and melted butter.

Millet flour pancake recipe

Classic pachat pancakes are not prepared from ready-made millet porridge, but from several types of flour. one of which is millet. If millet flour was not found in the store, make it yourself using the technique, which we will discuss below.

Ingredients:

millet groats - 1 tbsp.;
wheat flour - 2 tbsp.;
sugar - 2-3 tbsp. spoons;
eggs - 2 pcs.;
milk - 400 ml;
dry yeast - 1 tsp;
vegetable oil - for frying;
butter - for lubrication.

Preparation

We wash the millet to clean water and scald to get rid of the specific bitterness. Dry the washed cereal and grind it into flour. Mix millet flour with wheat flour.

Dilute yeast with sugar in warm milk. Beat the eggs until frothy. Pour milk over flour, add eggs and mix. Cover the dough with a towel and leave to rise for 1 hour.

Heat the vegetable oil in a frying pan and fry the pancakes on it with a golden color. Grease the finished pancakes with butter and serve.

Millet pancake recipe

Ingredients:

For pancakes:

millet porridge - 4 tbsp. spoons;
wheat flour - 4 tbsp. spoons;
eggs - 2 pcs.;
sugar - 1 tbsp. spoon;
milk - 1 tbsp.;
dry yeast - 7 g;
vegetable oil.

For the sauce:

hard cheese - 100 g;
cream - 2/3 tbsp.;
garlic, herbs, salt - to taste.

Preparation

Sift the wheat flour and mix it with the finished porridge. Pour the resulting mixture with warm milk, in which sugar and yeast should first be diluted. Beat the base of our dough with a blender until smooth and leave to warm for about an hour.

As soon as the dough comes up, add warm milk to it and add the grated egg yolks... Beat the egg whites until soft peaks and add carefully to the dough. Now the dough for millet porridge pancakes should come up warm for another 1 hour.

Heat the pan and grease with oil. Pour out a portion pancake dough and fry on both sides until golden brown.

At the same time, in a saucepan, heat the cream with herbs and garlic passed through a press. Add grated cheese to warm cream and mix until smooth. Add salt and pepper to taste. Serve millet pancakes with yeast with melted butter and cheese sauce.

Mordovian pancakes differ from ordinary ingredients - they are made from raw semolina using yeast dough. They also differ in appearance - they are made in the form of cakes, they can be watered (traditionally watered with ghee), but the filling cannot be wrapped, since they are too thick, similar to large pancakes. This dish is national for the Fino-Ugrians, among whom, as the name of the pancakes suggests, were Mordovians. We present two recipes - hearty and thick.

Hearty

You need to prepare products for the recipe:

0.5 liters of milk
1 glass of water
7 tablespoons semolina
6 tablespoons wheat flour
1 egg
half teaspoon dry yeast
4 tablespoons vegetable oil
2 tablespoons sugar
a pinch of salt.

Preparation

Cooking according to the recipe:

Stir semolina in milk, it is better to add a little, this will help to avoid lumps.
Drive an egg into the manna-milk mixture, add salt, sugar, vegetable oil and mix.
Add to the dough hot water in a small stream, stirring constantly.
Add yeast and leave for two hours in a warm corner. The dough should increase in volume, the groats should swell and soften.
Add flour, stirring occasionally, so that no lumps form.
The dough should spread over the pan, but if it is not liquid enough, it can be softened with two tablespoons of water (it is better to keep the water warm).
Fry, lightly greasing the surface of the pan with fat before the first pancake.

By tradition, freshly baked pancakes are greased with ghee, after which they are poured with jam or sour cream.

Thick

Ingredients

For the recipe, you need to prepare the ingredients:

1 glass of semolina
1 glass of milk
5 large eggs (if the eggs are small, use 1 - 2 more eggs)
1 tablespoon sugar
1 cup flour for pancakes or 2 cups flour if you want a pancake-like consistency of the finished product
0.5 teaspoon dry yeast
3 tablespoons vegetable oil
a pinch of salt.

Preparation

Cooking according to the recipe:

We heat the milk to keep it warm, add semolina and leave for one hour.
After the semolina has stood in milk for one hour, add one tablespoon of flour, yeast, sugar, salt, mix everything and leave again for one hour, preferably in a warm room.
The mass should grow, after that we add the egg yolks, and we separate the proteins and leave them in a cold corner.
Pour out the remaining flour, wait for the dough to rise a little.
Beat the whites, add them to the dough, pour in the vegetable oil, mix. The consistency should be like a thin sour cream, the liquid can be adjusted with flour and warm water, depending on what kind of dough we need - less often or thicker.
Fry on both sides.

Mordva is a Finno-Ugric ethnos that strongly influenced Russian history. Many traditionally Russian cities were founded by Mordovians - Moscow, Tambov, Arzamas, Penza. The Gothic historian Jordan and the Byzantine emperor Constantine Porphyrogenitus mention this numerous people.

The very word Mordovians means "man", "man" ("mirde") - the Mordovians called themselves simply "people", this is the collective name of the peoples of this ethnos, which is usually used in Russian. The Mordovians themselves call themselves Moksha (live in the west and south) and Erzi (in the east). The Mordovians have largely assimilated with the Russians, but not completely - today about 30% of the population of the Republic of Mordovia speaks the Mordovian language.

How to cook thick Mordovian pancakes recipe - a complete description of the preparation so that the dish turns out to be very tasty and original.

Mordovian pancakes differ from ordinary ingredients - they are made from raw semolina using yeast dough. In appearance, there is also one noticeable difference - they are made in the form of cakes, they can be watered (traditionally poured with ghee), but you cannot wrap the filling, since they are too thick, similar to large pancakes. This dish is national for the Fino-Ugrians, among whom, as the name of the pancakes suggests, were Mordovians. We present two recipes - hearty and thick.

Cooking products for the recipe:

0.5 liters of milk
1 glass of water
7 tablespoons semolina
6 tablespoons wheat flour
1 egg
half teaspoon dry yeast
4 tablespoons vegetable oil
2 tablespoons sugar
a pinch of salt.

Stir semolina in milk, it is better to give a little, this will help to avoid lumps.
Drive an egg into the manna-milk mixture, add salt, sugar, vegetable oil and mix.
Add hot water to the dough in a small stream, stirring continuously.
Add yeast and leave in a warm corner for two hours. The dough should increase in volume, the groats should swell and soften.
Add flour.
The dough should spread over the pan, but if it is not liquid enough, it can be softened with two tablespoons of water (it is better to keep the water warm).
Fry, lightly greasing the surface of the pan with fat before the first pancake.

By tradition, freshly baked pancakes are greased with ghee, after which they are poured with jam or sour cream.

For the recipe, we prepare the ingredients:

1 glass of semolina
1 glass of milk
5 large eggs
1 tablespoon sugar
1 cup flour for pancakes or 2 cups flour for pancake-like consistency
0.5 teaspoon dry yeast
3 tablespoons vegetable oil
a pinch of salt.

Cooking according to the recipe:

We heat the milk to keep it warm, add semolina and leave for one hour.
After the semolina has stood in milk for one hour, add one tablespoon of flour, yeast, sugar, salt, mix everything and leave again for one hour, preferably in a warm room.
The mass should grow, after that we add the egg yolks, and we separate the whites and leave them in a cold corner for now.
Pour out the remaining flour, wait for the dough to rise a little.
Beat the whites, add them to the dough, pour in the vegetable oil, mix. The consistency should be like a thin sour cream, the liquid can be adjusted with flour and warm water.
Fry on both sides.

The word Mordovians itself means “man”, “man” (“mirde”) - the Mordovians called themselves simply “people”, this is a collective name, the names of the peoples of this ethnos are different - Moksha (live in the west and south) and Erzi (in the east). The Mordovians are assimilating with the Russians, but today about 30% of the population of the Republic of Mordovia speaks the Mordovian language.

In general, Mordovian pancakes (as well as pancakes of all Finno-Ugric peoples) differ from Russian ones in the additional content of any flour other than wheat and in a large number of eggs. If Russian pancakes are prepared exclusively with wheat flour, then Mordovian ones can include millet or buckwheat flour... Therefore, in this recipe millet flour can be successfully replaced with buckwheat.

Ingredients: 1 glass of millet (cereals), 350 grams of milk, 4 eggs, 2 tablespoons of sugar, 1/2 teaspoon of salt, 2 glasses of wheat flour, 20 grams of yeast.

Cooking. The yeast must be dissolved in milk and set aside for now. Millet needs to be ground and sieved. Next, beat eggs with sugar and salt, add milk with yeast diluted in them to the resulting mass, mix. Then add millet flour and mix thoroughly. And in conclusion, you need to add wheat flour, stirring constantly. The thickness of the dough should be like sour cream. Let the dough rise for about two hours, and then bake the pancakes as usual, heat the pan in front of each pancake and grease it with a little ghee. The pancakes should be quite thick and have a yellowish color (in the case of millet, in the case of buckwheat - greyish-brownish).

You will love Mordovian pancakes.

Mordovian pancakes are very diverse: they are made from wheat, millet, buckwheat and pea flour.

Recipe: 0.5 kg. pour semolina with warm milk (1 liter) and leave for 3-4 hours, then 0.5 liters of warm milk, 8 eggs, sugar and salt to taste, 250 gr. Melt butter and add to the dough, make a dough, about 30-40 gr. yeast a teaspoon of granulated sugar and a spoonful of tablespoon flour, when the dough rises, add to the dough, stir everything and add about 3 cups of wheat flour top grade... Beat everything with a mixer and leave for 2 hours, then mix and lower the dough 3 times. After 4-4.5 hours you can bake such pancakes. Lubricate with butter.

2nd recipe: Boil liquid gruel (1.5 liters of milk, half a cup of millet) and cook for 1 hour. When everything is cool, add 8 eggs, 250 gr. melted butter, salt, sugar to taste, make a dough, add 0.5 liters of warm milk and 3 cups of wheat flour. mix everything and then the same as with semolina. Now millet flour is being sold, add millet flour instead of gruel.

Mordovian millet pancakes, a step by step recipe with a photo

Soon Maslenitsa wanted unusual pancakes... Our grandmother remembered that in her homeland, in Mordovia, millet pancakes had been cooked for a long time - Pachat. On hastily You can't do them, but the result is worth the time.

2 comments on the introduction

▪ Hello! I remembered that the little one ate millet pancakes from relatives in Mordovia, found a recipe on your page and made it. I advise everyone to have such deliciousness, my husband even forgot about me and ate everything and asked for more. Thank you. Hello! I remembered that the little one ate millet pancakes from relatives in Mordovia, found a recipe on your page and made it. I advise everyone to have such deliciousness, my husband even forgot about me and ate everything and asked for more. Thank you.

Tatiana Vladimirovna Lyubimtseva Hello! I remembered that the little one ate millet pancakes from relatives in Mordovia, found a recipe on your page and made it. I advise everyone to have such deliciousness, my husband even forgot about me and ate everything and asked for more. Thank you. Hello! I remembered that the little one ate millet pancakes from relatives in Mordovia, found a recipe on your page and made it. I advise everyone to have such deliciousness, my husband even forgot about me and ate everything and asked for more. Thank you.

▪ Tatiana Vladimirovna, I am very glad that everything worked out. Our grandmother often cooked them as a child, so she wrote down the recipe so as not to forget these delicious pancakes.

Katerina Alekseevna K Tatyana Vladimirovna, I am very glad that everything worked out. Our grandmother often cooked them as a child, so she wrote down the recipe so as not to forget these delicious pancakes.
Expand discussion

For better result we used a blender.

4 comments to this step

▪ Cool the porridge? Or how to sow and knead in custard flour in hot sowing?

Yuliya Cool the porridge? Or how to sow and knead in custard flour in hot sowing?

▪ Julia, we use hot porridge. Bon Appetit.

Katerina Alekseevna K Julia, we use hot porridge. Bon Appetit.

▪ My mother used the porridge not hot

valentine My mom didn’t use hot porridge

▪ Valentine, everyone has their own recipes and secrets :).

Katerina Alekseevna K Valentine, everyone has their own recipes and secrets :).
Expand discussion

The dough will double in volume. We plant the dough, knead it again for several minutes.

We look at the consistency of the dough. The dough should be thicker than normal pancakes. If the dough is thin, add a little more flour, if it's too thick - warm milk.

Let the dough stand for another 30 -45 minutes, it will rise again.

2 comments to this step

▪ Where did half a glass go? milk, in the recipe is written a glass, but in preparation for half a glass?

Love And where did half a glass of milk go, a glass is written in the recipe, and half a glass in preparation?

▪ Love hello, thanks for the comment. Add the second half of the warm milk at step 6, along with the dough and eggs. Added)

Katerina Alekseevna K Hello love, thanks for the comment. Add the second half of the warm milk at step 6, along with the dough and eggs. Added)
Expand discussion

February 05 - Svetlana SSI GEL
Katya tell your grandmother a huge thank you for such a wonderful recipe. In my homeland, pancakes in Erzyan are called pachalxit.

February 05 - Anna Alekseevna Bezikova
Katerina, thank you very much for this interesting recipe... The pancakes are so thick and nourishing :) Tell me. Do you feel the taste of millet porridge? is it not bitter?

February 05 - Katerina Alekseevna K
Svetlana, is there any difference between the recipe for our pancakes and pachalxit?

Anna, the pancakes turned out to be hearty and tasty. The taste of millet is felt, but does not dominate. Pancakes do not taste bitter, since millet is pre-scalded.

February 06 - Svetlana SSI GEL
They bake for us thin pancakes www.vkussovet.ru/recept/bliny-obyknovennye/. I remember my grandmother baking in cast-iron pans, which I used only for pancakes, and then put the pancakes, previously greased with melted butter, in a warm oven so that they would not cool down. Grandma also baked pancakes and yeast, but the recipe, unfortunately, did not remain.

July 21 - Elena
Girls, so that millet does not taste bitter, you need to remove the foam with water from the surface when cooking.

July 21 - Katerina Alekseevna K
Elena, yes, there really is such an option - to remove the foam while boiling.
With the option I described, millet also does not taste bitter

January 26 - Julia
My grandfather always remembered. how his mother baked these pancakes in a Russian oven. Yes, he told me so deliciously. drool was already flowing. It didn't work that way on the stove. Now I have a stove at home. I bake it with pleasure. I'll try your recipe too!

February 19 - Olga
My grandmother made pancakes like that! MMMMM! Delight. Only for lubrication, we used such a mixture: melt the butter and pour the beaten eggs into a slightly hotter one, stirring the beaten eggs a little - it turns out that the eggs curl up a little. In childhood we called it `kisya-misya`. And now my father does it with the same lubricant. So I want to learn.

March 03 - Katerina Alekseevna K
Olga, pancakes are just magical, a bit confusing recipe, but it's worth it :). Bon Appetit.

We share our experience and secrets: how to cook Mordovian millet pancakes correctly and tasty: the most delicious recipe, you will lick your fingers! There are 25 comments on the recipe; Votes: 206.

Your question or comment:

How to cook Mordovian pancakes with semolina

How many nationalities exist in the world, so many are known different ways prepare and arrange dishes from the category of international. Pancakes, beloved by many, also belong to this category. raw semolina, which are called Mordovian and are baked at home based on yeast dough. They always turn out to be so harmonious that hardly any other cakes can compare with them for their perfect aesthetics and delicate taste.

The recipe for traditional Mordovian pancakes is more complicated than the one we are used to when we cook thin pancakes according to Russian culinary customs. But it is not at all necessary to be a certified chef to bake mountains of hearty and ruddy pancakes, from which both adults and children of all ages are delighted. They cook in one go, and are absorbed just as quickly.

Another advantage of homemade Mordovian pancakes on semolina, which we will learn how to bake today, is the food composition.

Their basis is dry semolina. Having swollen in milk or kefir, in combination with other products, it becomes a dough, which, depending on the thickness, obediently spreads in the pan, turning into thin pancakes, or obediently keeps the shape of pancakes.

These cakes, which are prepared on the basis of semolina, are traditional for the Finno-Ugric peoples, and above all for the Mordovians. They make the meal more satisfying.

To reduce the calorie content of the dish and enjoy it without worrying about the figure, you can take milk with a low fat content and do not grease the finished cakes with ghee.

Hearty Mordovian pancakes: homemade recipe

Home baking Mordovian pancakes: master class

Pour the semolina into cold milk and immediately stir well to avoid lumpiness.
Put an egg in the resulting mass, salt everything, sweeten (adjust the amount of sugar to taste) and season vegetable oil.
Now you need to shake the entire contents of the container well.
Next, we introduce hot water into the dough mass, without ceasing to interfere with it.
After adding yeast and stirring, leave the dough alone for about 2 hours. It is advisable to place it in a warm place for the yeast to do its job. Readiness indicator is an increase in volume and softening of semolina.
We still have unused flour: we sow it and add it to the almost finished pancake mass.

The exciting moment of baking traditional Mordovian pancakes is coming. classic recipe... If the dough does not diverge well on the heated surface of the pan (before the first cake it needs to be greased with your favorite fat), it should be thinned with a couple of tablespoons of lukewarm water and, stirring it, start baking pancakes.

Those who are not afraid to get fat on delicious pancake cakes can grease each one with butter and sweeten them with raspberry or any other jam. They are also extraordinarily tasty with sour cream.

Home-style thick Mordovian pancakes on semolina

We also suggest making thick semolina pancakes. If instead of one glass of flour we add two to the dough, we get curvy products type of pancakes.

Semolina groats –1 glass;
Milk - 1 glass;
Eggs (category C-0) - 5 pcs .;
Sugar - about 1 tablespoon;
Wheat flour (w / c) - 1-2 glasses;
Dry yeast - 1 (0.5 tsp);
Sunflower oil - 3-4 tablespoons;
Salt tastes.

Making thick pancakes in Mordovian style with your own hands

Pour cereals into warm milk and leave to swell for at least an hour. To get a good brew, add 1 tablespoon to the thickened mass. flour, sugar and yeast, salt, stir, send the container to heat.
Add whipped yolks to the "grown" mass (place the whites in the cold for a while).
Now we pour the rest of the flour, not forgetting to sift it for the splendor of the dough. It must rise again.
We fill the mass with vegetable oil and combine with whipped proteins, mix and send to the pan in portions.

To get semolina pancakes, make a dough of the appropriate thickness (like fresh sour cream). If we have thin pancakes in our plans, we need to sprinkle it less or then dilute the too thick mass with warm (but not hot!) Water.

Semolina pancakes are fluffy. If you bake them not very large, you can serve them with noble red caviar. Well, pancakes go well with sweet sauces.

If children are not too fond of porridge, you can "disguise" it in thin cakes. Original Mordovian pancakes with yeast base and semolina - very tasty option for such a "conspiracy". Kids will certainly love it fluffy tortillas so you need to be ready to bake the second batch ...

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Recipes for Mordovian pancakes with semolina, history of national cuisine

Mother Russia is great, many peoples inhabit its expanses. Each nation living in our country prepares its own national treats. Some are exotic, and many have long been included in everyday life. Tatar yeast pancakes on semolina, better known as Mordovian flat cakes, are not familiar to everyone. But tasty and lush pancakes prepared with yeast dough will quickly gain popularity among adults and children.

The national cuisine of the Finno-Ugric peoples, including the Mordvins, is known for its hearty, high-calorie food, which is due to the cold climate of these places. Pancakes with semolina a traditional dish, which is often prepared for various holidays.

Two things can be considered a significant difference between such a oven: semolina, as part of a pancake dough, and a long time required for cooking. You can't make such pancakes when you come home from work, Mordovian pancakes need to be baked on a weekend, because the dough should stand in the heat for more than one hour.

An ancient way of baking pancakes popular in Mordovia

Semolina 200 grams,
Fresh milk 250 ml,
Egg 4 pieces,
Granulated sugar 2 teaspoons without a slide,
Flour 5 rounded tablespoons,
Baking yeast half a bag,
Vegetable oil 5 tablespoons
Salt to taste.

Warm fresh milk a little, add semolina, stir thoroughly and leave to swell for about 40-50 minutes.

Important: the cereal should not be poured with boiling milk or water, then it will collapse into lumps and will not swell, the temperature of the liquid for soaking should not exceed 40 degrees.

Add sifted flour, a couple of tablespoons, sugar sand, dry yeast to the resulting mixture, stir everything, add a little salt and put in a warm place for about an hour more, covering with a clean towel.

When the dough increases in volume, as they said in the old days, it will rise, add eggs, beaten in a separate bowl, a few more spoons of flour and vegetable oil, mix everything again. The thickness of the baked pancakes depends on the thickness of the mixture, if you plan to bake small and thick pancakes, add another handful of flour so that the products do not spread when frying.

You need to bake such lush cakes on a well-heated, thick, cast-iron frying pan; it would be nice to find one among the old grandmother's dishes. Be sure to grease the pan with any fat or oil so that the pancakes do not stick. Spread the dough in small portions and fry on both sides until the pancakes are browned.

Serve pancakes with semolina with melted butter, fresh honey, thick sour cream or jam.

Pancakes for those who care about healthy eating

Another recipe for those who want to eat right, but allow themselves a drop of baked goods on holiday.

The ingredients used for this baking are the same as in the first recipe: semolina, chicken eggs, milk, yeast and sugar. It is only necessary to replace wheat flour with oatmeal, ground in a coffee grinder.

Soak semolina in milk, let stand, make dough, as described above. After about an hour, add the testicles, vegetable oil and cereals, stir and start baking

You just want to put these ruddy and aromatic pancakes in your mouth, and oatmeal will slightly reduce the calorie content of the dish.

Millet pancakes may seem unusual to us, but in Mordovia this classic dish is considered the most common dish. Mordovian pancakes based on millet flour or porridge are called pachat. Such pancakes are prepared with yeast, so they turn out to be very lush, and are served with an abundance of butter, honey, syrup or berries. We will tell you how to cook millet pancakes below.

Millet porridge pancake recipe

millet - 1 tbsp.;
milk - 1 tbsp.;
wheat flour - 2 tbsp.;
eggs - 2 pcs.;
dry yeast - 1 tsp;
sugar to taste;
vegetable oil or lard - for frying.

First, let's put the dough to come. For her, we dilute dry yeast with sugar and a tablespoon of flour in 125 ml of warm milk. Leave the dough warm for about 30 minutes.

While the dough is being prepared, we sort out the millet, rinse it and fill it with 3 glasses of water or milk. Cook the thick porridge, and then, using the hand blender, beat it until smooth. Separately grind the eggs with sugar and a pinch of salt, pour the resulting mixture into the millet porridge. then add the pre-sifted flour and the dough itself. Mix the dough well and leave it warm for about an hour.

Millet flour pancake recipe

millet groats - 1 tbsp.;
wheat flour - 2 tbsp.;
sugar - 2-3 tbsp. spoons;
eggs - 2 pcs.;
milk - 400 ml;
dry yeast - 1 tsp;
vegetable oil - for frying;
butter - for lubrication.

We wash the millet to clean water and scald to get rid of the specific bitterness. Dry the washed cereal and grind it into flour. Mix millet flour with wheat flour.

Dilute yeast with sugar in warm milk. Beat the eggs until frothy. Pour milk over flour, add eggs and mix. Cover the dough with a towel and leave to rise for 1 hour.

Heat the vegetable oil in a frying pan and fry the pancakes on it with a golden color. Grease the finished pancakes with butter and serve.

Millet pancake recipe

millet porridge - 4 tbsp. spoons;
wheat flour - 4 tbsp. spoons;
eggs - 2 pcs.;
sugar - 1 tbsp. spoon;
milk - 1 tbsp.;
dry yeast - 7 g;
vegetable oil.

hard cheese - 100 g;
cream - 2/3 tbsp.;
garlic, herbs, salt - to taste.

As soon as the dough comes up, add warm milk to it and add pounded egg yolks. Beat the egg whites until soft peaks and add carefully to the dough. Now the dough for millet porridge pancakes should come up warm for another 1 hour.

Heat the pan and grease with oil. Pour out a portion of the pancake dough and fry on both sides until golden brown.

Millet pancakes: recipe

Millet pancakes were baked by our grandmothers, who were familiar with the secrets of cooking the simplest and hearty dishes... This delicacy has a pleasant taste, wonderful aroma and very useful properties... We will talk about how to cook this dish in this article.

Mordovian millet pancakes. Ingredients

You don't need to have special culinary talents to make pancakes with millet porridge. The recipe for creating a dish came to our country from Mordovia. It is quite simple, but the cooking process will take some time. First you need to find out what products are needed to create a meal. According to the recipe, millet pancakes are prepared from the following ingredients:

milk - 1 glass;
millet groats - 1 glass;
wheat flour - 2 cups;
yeast (dry or fresh) - 10-20 grams;
sugar, salt - to taste;
egg - 2 pieces;
butter to taste.
lard - to taste.

Mordovian millet pancakes. Dough preparation

First of all, you need to cook millet porridge. To do this, you need to take the cereal, rinse and scald it with boiling water. Then pour the millet with three glasses of water, put on moderate heat and cook until tender. If you wish, you can make porridge with milk.
While the millet is simmering on the fire, you need to prepare the dough. To do this, in half a glass of warm milk, it is necessary to dissolve the yeast along with a pinch of sugar and one tablespoon of flour.
The dough should rise for about half an hour. The duration of this process depends on the yeast itself, temperature and other circumstances.
Further ready-made porridge it is necessary to knead with a crush until smooth. For best results, you can use a blender.
After that, well-sifted flour should be added to the porridge.
Then you need to carefully introduce the dough and eggs into the resulting mass. Finally, you need to season the pancake dough with salt and sugar (to taste).
Now the mass should be thoroughly mixed so that there are no lumps left. Then it must be left for an hour.
After the millet mass doubles in volume, you need to mix it thoroughly. The consistency of the dough should be slightly thicker than for baking regular pancakes. If it turns out to be too liquid, you need to add flour to it, if thick - warm milk.
Now the mass should stand in a warm place for another thirty to forty minutes. During this time, it will rise again, become lush and uniform.

So the dough is ready, from which you can make wonderful millet pancakes. The recipe for this delicacy will become good help for any hostess. Below we will talk about how to properly fry pancakes.

Mordovian millet pancakes. Preparation

Before frying millet pancakes, you need to thoroughly grease the pan. lard... Then the dishes need to be heated over moderate heat.
After that, part of the dough must be poured into the pan. It should spread on its own, so there is no need to rotate or tilt the dishes.
During baking, the pancake should only be turned over when it is thoroughly baked. It means that raw dough on top at this moment should not be.
Next, you need to turn the pancake over and bake it on the other side. Then the finished treat should be generously greased with butter on both sides.

So hearty and delicious millet pancakes are ready! They are usually served with condensed milk, sour cream, honey or jam.

Yeast millet pancakes. Ingredients

This is another recipe for cooking. It differs in a slightly different way of kneading the dough. Also, below will be presented a method of making a sauce that is ideal for millet pancakes.

millet porridge (crumbly) - 4 tablespoons;
milk - 300 milliliters;
wheat flour - 4 tablespoons with a slide;
sugar - 1 tablespoon;
olive oil - 5 tablespoons;
eggs - 3 pieces;
salt - half a teaspoon;
feta cheese - 80 grams;
heavy cream - 150 grams;
butter (melted) - to taste;
chopped garlic and green onions- taste;
yeast (fast acting, dry) - 7 grams.

Yeast millet pancakes. Cooking method

First you need to mix millet porridge with flour, yeast, salt, sugar and 200 milliliters of warm milk. Then all the ingredients should be thoroughly mixed with a mixer until a homogeneous consistency, covered with a towel and left in a warm place for an hour.
After that, you need to add the yolks of the eggs, the remaining milk and vegetable oil to the risen dough. Then the whites should be whipped into a cool foam and carefully added to the total mass. Next, cover the dough again with a towel and leave for another hour.
Now a pan for pancakes with a diameter of 16-18 centimeters must be heated over medium heat. Then you need to dip a ladle into the millet mass, fill it by about 2/3 and pour the dough, evenly distributing it over the surface of the hot dishes. Then cover the pan with a lid.
After the pancake has completely seized and begins to lag behind the dishes, it must be turned over to the other side. Ready baked goods should be stacked, brushing with melted butter.
Then you need to prepare the sauce. To do this, put feta cheese and cream in a blender container and grind thoroughly together with garlic. Next, you should combine the resulting mixture with finely chopped onions. The consistency of the sauce should resemble thick sour cream.

This is how millet pancakes are prepared. Even a novice housewife can easily master the recipe for this pastry. Try it and you will succeed! Bon Appetit!

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Pancakes with milk fluffy without yeast recipe

In the minds of most, semolina is viscous porridge from distant childhood, which can hardly be called a favorite dish. But such, to put it mildly, a cool attitude towards one of the most healthy cereals can be easily changed for the better. To do this, you just need to cook once delicious pancakes with semolina. I assure you, these pancakes will change your idea of semolina. Plump, soft, literally melting in your mouth, semolina pancakes will instantly take their place among the culinary favorites in your kitchen.

Ingredients

I made half of this serving, it turned out 14 pancakes 14 cm in diameter

1 kg semolina
1 liter of milk
1 teaspoon salt (no top)
3-4 tablespoons of sugar (optional)
yeast bag (for 500 g flour)
3 eggs
soda on the tip of a knife
1/2 cup vegetable oil

Cooking method

Dilute semolina with warm milk, add salt, sugar, yeast, mix well so that there are no lumps.
Cover, leave to rise for 30-40 minutes.
Dilute the dough to the consistency of sour cream with boiling water, stirring well.
Add eggs, soda, mix.
Pour in oil and mix well.
Leave on for 10-15 minutes.
Pour a full ladle into the pan (mine is 20 cm, at the bottom - 14 cm).
When the pancakes begin to bubble, close the lid.
Turn over and fry on the other side.
Serve with sour cream, honey, jam or condensed milk.

PLEASANT TEA !!!

Hi, my name is Katerina. I am 50 years old, I am happy in my second marriage, I have two children (a son and a daughter), and I also have a beloved grandson and a tiny granddaughter!
As you understand, I really like to cook. I make a lot of preparations for the winter and every day I pamper my loved ones with something tasty.
The recipes that I post on this wonderful site are tested and cooked exclusively by my own hands. All the photos were taken by me of exactly those dishes that I cooked myself. No plagiarism.
I hope you enjoy these simple ones, delicious dishes! Bon Appetit! Site:

Lush, thick, fragrant pancakes are obtained if prepared from semolina - for the holiday and for every day!

Semolina - 250 g
Wheat flour / Flour (can be completely replaced with semolina) - 250 g
Yeast (Dry, first read the recommendations on the package. Mine must be mixed with dry ingredients.) - 7 g
Salt (Without a slide. We try on the first pancake and, if necessary, add to taste.) - 1 tbsp. l.
Sugar (With a slide) - 2 tbsp. l.
Chicken egg - 3 pieces
Milk (Body Temperature) - 0.5 L
Water (body temperature) - 0.5 l
Baking dough - 0.5 tsp.
Butter (Melt in the microwave, for greasing ready-made pancakes) - 180 g

Mix flour, semolina and dry yeast. I make a reservation right away - carefully read the instructions for the yeast - some must be dissolved in liquid. Add sugar, salt.

Eggs in separate container beat until smooth (to my surprise, I bought eggs with two yolks, so I have 6 yolks from three eggs in a bowl). We add water, milk and combine everything with the dry mixture.

Knead the dough until smooth and leave in a warm place for 45 minutes. I confess honestly, when I baked these pancakes for the first time, at this stage I felt sad ... I got a painfully watery and ugly slurry ... But what can I do, I left it for the allotted time ... And what was my surprise, when 45 minutes later I found in a bowl a wonderful, lush pancake dough! So - don't panic - wait!

Add baking powder. The dough is ready - you can bake it. If the pan is ordinary, grease with oil. If there is a special pancake with a non-stick coating, then you do not need to lubricate.

We bake and grease each pancake with melted butter. I draw your attention - there is neither butter nor vegetable oil in the dough!

Bon Appetit!

Recipe 2, step by step: fluffy pancakes with semolina on kefir

Pancakes on semolina without flour are prepared in almost the same way as ordinary pancakes. The only difference is that there is not a single gram of any flour in them. Semolina pancakes on kefir without flour are thicker than ordinary ones due to the fact that semolina is much larger than flour and the dough is thicker. But such pancakes can be satiated faster (one semolina pancake almost three times more in weight than a regular thin one). If everything is done correctly, pancakes from semolina on kefir will turn out ruddy and very tasty. Do not be afraid to experiment, the main thing is to follow all the recommendations below and you will succeed.

1 glass of kefir
Half a glass of water
2 large chicken eggs
2 tablespoons sugar
2 tablespoons vegetable oil
4 tablespoons semolina
1/2 teaspoon of baking soda
A pinch of salt

The dough is very easy to prepare.

Pour kefir and water, vegetable oil into a bowl, beat in the eggs and beat everything well (all liquid components (water and kefir) should be room temperature, otherwise the semolina will not swell).

Mix semolina with baking soda, sugar and salt, and add to the dough. Mix everything and leave for 30 minutes in a warm place so that the semolina absorbs the liquid and swells.

In half an hour, the vegetable oil will rise to the top, and all other ingredients will settle to the bottom.

Mix the dough well. In consistency, it resembles fatty kefir.

Heat the pan and brush with vegetable oil before the first pancake. Using a ladle, pour some of the dough into the pan while rotating it to distribute it evenly. Fry on the first side for one and a half to two minutes, on the second - a minute. Flip when the pancake starts to come off at the edges. Watch the gas so that the pancakes do not burn, but at the same time they should be well browned and baked.

Ready-made semolina pancakes without flour, a recipe with a photo step by step that you just saw, can be served with tea with any filling or simply dipped in jam or honey. Bon Appetit!

Recipe 3: Moroccan pancakes with semolina in milk and yeast

Pancakes on semolina turn out to be very beautiful, dense, but soft. And in combination with honey sauce, with which they need to be served on the table, they become a real festive dessert.

warm water - 2.5 cups
warm milk - 2 cups
semolina - 2 cups
flour - 2 cups
sugar - 5 tbsp. l.
salt - 1 tbsp. l.
baking powder - 2 tsp.
dry yeast - 1 tbsp. l.
eggs - 2 pcs.

Pour yeast with a spoonful of sugar in half a glass of warm water and set aside. Mix the flour with baking powder, the remaining sugar, salt and semolina.

Pour the flour mixture into milk and water, and stir to prevent lumps from forming. Add eggs to the dough and beat with a mixer.
On a note! The proportions of milk and water can be adjusted slightly. But keep in mind that the more milk you use, the denser and thicker the pancakes will be.

Pour out batter into the dough.

Mix the pancake dough with semolina using a mixer. You can also do it manually, but keep in mind that then cooking will take more time and effort. Ready dough should become homogeneous, with small bubbles on the surface.

We leave the dough in a warm place for 40 minutes. It should approximately double in size and begin to foam a little. We fry pancakes with semolina on hot skillet... For the first fried pancake, grease the surface generously with vegetable oil. Serve dry fried pancakes with honey sauce.

On a note! For cooking honey sauce melt 50 grams butter in a skillet and add the same amount of honey to it. Bring until smooth and pour over the prepared pancakes.

Recipe 4: Tatar thick pancakes on semolina (step by step with photo)

A recipe for lovers of lush and light yeast pancakes, and those who have not tried them yet. I loved these pancakes! Despite the Spartan selection of foods, the stack is huge. By the way, this heap was eaten with pleasure by "lovers" of thick pancakes))

It is convenient to put pancakes at night, and in the morning to feed your home with aromatic pastries.

I have met many variations of these pancakes, I am sure that they are all delicious, but this one won me over with its budget and taste!

Semolina - 160 g (1 stack.)
Flour - 300 g (about 2 stack.)
Water - 0.5 l (you can mix water with milk, but it turns out great with water alone)
Sugar - 2 tablespoons
Yeast - fresh - 15 g

Eggs - 2 pcs.
Sugar - 2 tablespoons with a slide
Salt - 1 tsp
Soda - oh, 5 tsp
Vegetable oil - 2-3 tablespoons

For lubrication and feeding:

Butter
Sour cream
Jam
Sweet sauces
Salmon, salmon, caviar

First let's prepare 1 part, it can be called a dough.

The yeast must be mixed with sugar until a fluid, homogeneous mass is obtained.

Knead the dough in a large bowl to prevent it from escaping.

I have a bowl volume of 5 liters.

We mix water, semolina, flour, yeast.

Knead the dough like a fairly thick sour cream.

Leave for fermentation overnight or at least 5 hours. You can put it on in the morning, and bake in the evening, well, you understand - you need to let the yeast work))

We just leave it on the table, you don't need to put it in the refrigerator.

After a given time, gradually, stirring, add products from list 2 to the dough: salt, eggs, sugar, vegetable oil, soda.

The baking soda can be diluted in a tablespoon of water so that it mixes into the dough more evenly.

Stir thoroughly.

The dough should pour.

It takes me 50 grams of water, sometimes I immediately dilute soda in it.

The thickness of the pancakes depends on the thickness of the dough - the thicker the dough, the thicker the pancakes.

If you have time, you can let it stand for 10 minutes, if not, then you can bake it right away.

Let's start frying.

Nothing new - everything is as usual.

Preheat the pan, grease it only before the first pancake, pancakes do not stick to the pan.

Bake on both sides over medium heat.

That is how they are delicate.

The thicker your pancakes, and they can be made very thick, the quieter the fire, so that the pancake is baked.

Grease the finished pancakes with butter.

Serve with jam, sour cream, etc.

These yeast pancakes are so lush.

There are many of them and they are quite satisfying.

Recipe 5: how to cook thick Mordovian pancakes on semolina

The recipe for semolina pancakes takes some time to prepare, but the pancakes are invariably beautiful, thick, ruddy, perforated. Even a novice hostess can shine with pancakes with this recipe.

milk - 1 liter;
semolina - 0.5 cups;
salt - 1.5 tsp;
granulated sugar - 2 tbsp. spoons;
vegetable oil - 0.5 cups;
chicken eggs - 5 pcs.;
wheat flour - 4.5 cups;
dry yeast - 1 sachet (11 g)

The flour for these pancakes must be SOWED IMMEDIATELY! Do not be lazy, this is the key to success.

Pour 750 ml of milk into a large saucepan (note that the dough will increase in volume, it is better to take a 4-5 liter one), heat (to a temperature of about 37 degrees), add salt, sugar, semolina, yeast, sugar, flour. Stir everything well (the dough is thick enough at this stage) and leave for 30-40 minutes in a warm place. Do not cover with a lid, it must breathe! Can be covered with a towel.

The dough should increase in volume by about three times. And it looks like this.

Now add eggs, vegetable oil, mix well. Then we boil the remaining milk (250 ml) and brew the dough. We are waiting for another 15-20 minutes, and in a frying pan. This is what the dough looks like before baking.

Sometimes you need a little more liquid for brewing if the semolina swells a lot. In this case, you can safely add some water from a boiling kettle. In general, in the end, the dough should turn out to be like medium sour cream - be quite thick and viscous, but at the same time spread on its own in the pan.

Grease the pan only before the very first pancake. Pancakes are baked very quickly. On the one hand, they turn out like this (I like fried ones):

And this is the other side.

From this amount of dough, 35-40 medium-sized pancakes are obtained.

Recipe 6: pancakes with semolina and water at home

The pancakes will turn out to be thick, fluffy, with holes, like the sun. Fold the semolina pancakes in a stack, grease each ghee... Serve with honey and sour cream.

semolina - 1 glass;
wheat flour - 1.5 cups;
dry yeast - 1 tablespoon;
salt - 0.5 teaspoon;
granulated sugar - 3 tablespoons;
water - 1/3 cup + 0.5 l;
vegetable oil - 1/3 cup;
eggs - 3 pieces;
ghee for greasing pancakes.

Dissolve granulated sugar and yeast in warm boiled water (1/3 cup). Pour the remaining water into a bowl with high walls, mix with semolina, add the diluted yeast, mix until smooth. Add salt and sifted flour, stir. The mass should be like thick sour cream. If it's too thick, add a little warm water. Cover the bowl with the dough with a towel and leave to rise for 5-6 hours in a warm place.

After 5-6 hours, beat eggs and vegetable oil in a second bowl. Add this mass to a bowl with dough and mix until smooth. Add the oil to prevent the pancakes from sticking to the pan. When baking, the pan does not need to be oiled.

Heat the pan well. Pour a ladle of dough into the middle of the pan. The dough spreads evenly by itself, without assistance and rotational movements. Cover the skillet with a lid and bake the pancake for 1 minute on each side over medium heat.

Recipe 7, simple: pancakes with semolina in milk and yeast

Pancakes with yeast with semolina, despite the strangeness of the ingredients, are very easy to prepare and always turn out to be airy, tender, porous, tasty, and also aromatic. This dessert will take its rightful place on the table during such holidays as New Year, Christmas, Shrovetide, although for your favorite sweet tooth you can cook it at least every day!

Semolina 1.5 cups
Wheat flour 1 glass
Whole milk pasteurized 500 ml
Purified water 150 milliliters
Sugar 3 tablespoons
Raw chicken egg 2 pieces
Dry granulated yeast 1 teaspoon (with a slide)
Salt 1 teaspoon
Vegetable oil 3 tablespoons and ½ teaspoon for frying

First of all, we lay out all the necessary ingredients on the countertop. Then we turn on two burners over medium heat, put a kettle with purified water on one, and a saucepan with milk on the second. We heat liquids to 36–38 degrees Celsius, so that they are just warm, but not hot, and move on.

Pour warm milk into a deep bowl and pour dry yeast into it along with granulated sugar and salt. Shake everything thoroughly with a tablespoon until smooth, cover the dishes with the resulting mixture with a kitchen towel and put in a warm place for 15–20 minutes so that the dough rises.

At this time, sift the required amount of wheat flour through a fine mesh sieve into a dry deep bowl so that it becomes looser and dry. Also, this process will help get rid of any kind of litter, which very often ends up in bags with ground grain in factories. Then we send semolina to the flour and mix them thoroughly until a homogeneous consistency with a whisk or a tablespoon.

When the tremors are infused and bloom with a fluffy cap, add a couple of raw chicken eggs to them and beat everything with a whisk until fluffy. Then add a mixture of flour and semolina there. Again we loosen everything, so that we get a mass without lumps, pour vegetable oil into it, warm water from the teapot and beat the dough again until smooth. After that, tighten the bowl with polyethylene flour semi-finished product cling film, cover with a kitchen towel, put in an even warmer place, preferably near the switched on stove, and leave there for 1.5-2 hours.

When the dough has increased by 2–2.5 times, beat it again and proceed to the next, almost final step. We put on a medium heat a wide, preferably non-stick frying pan and, using an ordinary sterile bandage folded 2-3 times, grease its bottom with a very thin layer of vegetable oil. Now you need all the sleight of hand, we tilt the very heated dish at an angle of 25-30 degrees and pour a small ladle of dough into it.

Then, in a circular motion of the hand, we turn the pan so that the dough spreads into a round layer 2-3 millimeters thick, and put it back on the switched on stove. We fry the pancake until there is no liquid mass at the edges, and the edge acquires a beige tint.

Then we pry the round handsome man with a kitchen spatula, shift it to the other side with one dexterous movement and brown it until golden brown. It will take about 3-4 minutes to cook one pancake, 1.5-2 minutes on each side, but the duration may vary depending on the heating of the pan. When all the products are ready, we transfer them to a large flat dish and go to taste!