Description of the preparation:
Cooking pancakes will take time. It is very important to fry them properly so that they do not break. Flour in the test is relatively small, this explains their fragility. But with the right approach to the process, the result will delight you.
Prepare the necessary ingredients.
From millet and 500 ml. water cook porridge. Cool to room temperature. Put in the bowl. Add eggs, salt, sugar and beat with a hand blender until smooth.
In 250 ml. milk, dissolve the yeast.
Add the milk-yeast mixture and flour to the bowl. Punch again with a blender. The density dough should turn out like a fatty ryazhenka.
Cover the dough with a towel and leave at room temperature for 30-40 minutes.
After the time has passed, noticeable bubbles will appear on the pancake test and it will slightly increase in volume. Add melted lard to it. Shuffle. The dough is ready for baking.
Heat the pan well. Lubricate it with lard once, then bake in a dry pan. Pour a small amount of dough into the pan, distribute and bake on a fire just below average. Take your time to turn the pancake over. Its top should noticeably dry and become covered with holes. If you pull up the edge with a spatula, it should easily lag behind the pan. Only under these conditions can you turn the pancake on the other side, otherwise, it will break.
Turn the pancake over and fry the other side for 2-3 minutes.
Stack pancakes. Lubricate with oil if desired.
Serve the pancakes on the table hot with your favorite additives. Bon Appetit!
Categories: Diet recipes