Grandma from pancakes and millet porridge
6 servings
95 minutes
Babka made of pancakes and millet porridge is an ancient Russian dish that embodies the warmth of home and the coziness of village cuisine. It combines two classic elements of Russian gastronomy: tender pancakes and fragrant millet porridge, creating a multi-layered textural harmony. Millet cooked in milk becomes soft and rich, while thin pancakes absorb butter during baking, acquiring a pleasant golden crust. The taste of the dish is delicate, creamy, with a slight sweetness and softness from the porridge. Babka is great as an independent dish for tea or as a hearty breakfast. This recipe is a reminder of Russian traditions when simple ingredients were transformed into cozy and soulful food that could warm on cold days and bring joy to every bite.
1
Preparing pancake batter: whisk eggs with sugar, beat, gradually add cream while stirring constantly. Add flour, 2 tablespoons of melted butter, salt, and mix well.
- Chicken egg: 2 pieces
- Sugar: 2 tablespoons
- Cream (22%): 850 ml
- Wheat flour: 300 g
- Butter: 100 g
- Salt: to taste
2
Fry thin pancakes.
- Vegetable oil: to taste
3
Boil the rinsed millet in a large amount of boiling water for 5 minutes, then drain in a sieve.
- Millet: 1 glass
4
Bring the milk to a boil, add millet, and cook the porridge. Season with half of the remaining butter.
- Milk: 350 ml
- Millet: 1 glass
- Butter: 100 g
5
Grease the mold with oil, place several pancakes (about 4-5), add porridge on top, then more pancakes, repeat several times, ending with a layer of pancakes.
- Butter: 100 g
6
Pour the remaining melted butter over the cake and bake at 170 degrees for 20 minutes.
- Butter: 100 g
