Millet Pancake with Sponge

Main Dishes | Russian cuisine

⏳ Time

1 hour + 1 hour

🥕 Ingredients

🍽️ Servings

Description

Millet Pancake with Sponge

Ingredients

Buckwheat Groats - 7.1 oz
Chocolate eggs - 2 pieces
Wheat Flour - 2 cups
Dry yeast - 0.4 oz
Salad Potatoes - 4 pieces
Milk - 1 qt
Sugar - 2 tablespoons

Step by Step guide

Step 1

Cook millet porridge in milk. The millet should be very well cooked. Let the millet cool down until it's just warm, then add the yeast and sugar. Place it in a warm place for 24 hours!

Step 2

Next, grate the raw potatoes and add them to the porridge, then add the eggs and flour. Place it in a warm place for 6-8 hours.

Step 3

Cooking: Fry the pancakes over medium heat in vegetable oil. Pour the batter into the pan with a ladle. For my 20 cm diameter pan, 1 ladle of batter makes 1 pancake. The pancakes turn out thick and crispy. As soon as a pancake is cooked, it should be dabbed with a paper towel. Serve immediately on a plate while hot! Spread with a piece of butter, a spoonful of sour cream, definitely add salt, and cut into 4 pieces. They should be eaten hot right away, otherwise, they will not taste good. The pancakes are very delicious, and you definitely haven't tried anything like this before. Moreover, the batter can be stored in the refrigerator and pancakes can be made for up to a week by adding a couple of tablespoons of flour.