Millet pancake on sourdough
12 servings
60 minutes
Millet pancakes on a sponge are a true embodiment of ancient Russian traditions. Their tender, slightly sweet dough made from millet and yeast creates a soft yet crispy texture. Historically, such pancakes were made in peasant homes when millet was an accessible and hearty product. Adding potatoes gives the pancakes a special density and rich flavor, while sour cream and butter make them even more appetizing. These pancakes are best enjoyed hot and fresh from the skillet when they have the perfect texture and aroma. The uniqueness of the recipe lies in its flexibility – the dough can be stored and used for several days, adding flour as needed. This dish combines Russian culinary traditions with the coziness of home cooking and a rich flavor that lingers in memory.
1
Cook millet porridge in milk. The millet should be well cooked. Let it cool down to a warm state, add yeast and sugar. Place it in a warm place for a day!
- Wheat groats: 200 g
- Milk: 1 l
- Dry yeast: 10 g
- Sugar: 2 tablespoons
2
Next, grate the raw potatoes and add them to the porridge, then add eggs and flour. Place in a warm place for 6-8 hours.
- Potato: 4 pieces
- Chicken egg: 2 pieces
- Wheat flour: 2 glasss
3
Preparation: fry 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 is enough for 1 pancake. The pancakes turn out thick and crispy. Once cooked, they should be dabbed with a paper towel and served hot on a plate immediately! Spread with a piece of butter, a spoonful of sour cream, definitely salt them and cut into 4 pieces. They should be eaten hot right away; otherwise, they won't 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 fridge and you can make pancakes for up to a week by adding a couple of spoons of flour.