Pancakes buckwheat millet porridge
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For lovers of buckwheat cakes. Pancakes with aroma and taste of buckwheat, delicate because made millet porridge. Delicious to eat with honey or salted fish. However, these pancakes are a little cranky when baking, it is necessary for them to adjust, but the result will delight, tender and melting structure of pancakes you want to make them again.
Ingredients for Pancakes buckwheat millet porridge
- Millet - 0.25 stack.
- Water - 100 ml
- Butter - 1-2 tsp
- Chicken egg - 2 PCs
- Sugar - 1 tbsp
- Salt - 0.25 tsp
- Yogurt - 100 ml
- Milk - 1 Cup.
- Buckwheat flour - 0.5 stack.
- Flour - 1 Cup.
- Vegetable oil - 2-3 tbsp
- Soda - 0.5 tsp.
Step by step instruction of cooking Pancakes buckwheat millet porridge
Шаг 1
From millet and water (leave about a Cup of water, more or less) to cook viscous porridge to millet well seethe and it was very soft, about 35 minutes. At the end of cooking, add 1-2 tsp spoon of butter, stir and allow to cool until warm.
Porridge grind in a blender into a smooth paste with yogurt or RUB through a very fine sieve, then RUB better hot, when cool it becomes thicker and harder to wipe.
Шаг 2
Then whipping with a mixer to enter one by one the eggs, sugar, salt, water,
Шаг 3
Then buckwheat and regular flour with baking soda.
Then pour milk, mix until smooth.
Leave for half an hour.
Already before baking to introduce vegetable oil and stir.
The dough should be as liquid sour cream, ie, thicker than regular pancakes, but the pancakes are baked plump and the diameter is small, about 12-15 cm.
Шаг 4
Heat a frying pan and bake pancakes from both sides.
The first pancake can be easily lump, my lump was 2 pieces, turn over hard, but you can get the hang of it, if you bake smaller than usual.
Шаг 5
bake on the other side
Шаг 6
skladem pile
