Millet pancakes
2 servings
70 minutes
Even those who don't like millet simply won't feel it in these wonderful pancakes! It serves only as a basis for consistency. But it contains a lot of useful nutrients, vitamins, complex carbohydrates and fiber! Treat your family and guests to these pancakes, serving them with fruit or berry jam, honey, condensed milk, and sour cream.
1
Cook millet porridge in water.
- Millet: 0.2 glass
2
In a bowl, mash the cooked porridge with a fork, add an egg, sugar, salt, and milk. Mix thoroughly. Gradually add flour based on the consistency. Keep mixing all the time.
- Chicken egg: 1 piece
- Sugar: 2 tablespoons
- Salt: 0.5 teaspoon
- Milk: 0.5 glass
- Wheat flour: 8 tablespoons
3
Add raisins, extinguish the soda, and mix into the mass. Stir.
- Raisins: 50 g
- Baking soda reacted with acid: 1 tablespoon
4
Heat a non-stick skillet and pour the 'batter' with a ladle depending on the desired size of the pancakes.
5
Fry until bubbles appear on the surface, then flip and cook for another 30-40 seconds on the other side.
