Pancakes on kulesh

Ingredients

Millet porridge – about 1 cup

Flour – 1-1.5 cups

Milk – 3 glasses

Butter – up to 100 g

Dry yeast – 1-1.5 tsp.

Salt – 1 whisper

176 kcal
1 hour
1 hour

Photo of the finished dish

Step-by-step recipe with photos

To make pancakes on kulesh, you can specially cook millet porridge, but it is better to remember this recipe when after a meal a certain amount of it remains uneaten. Sweet millet porridge, thick or viscous, and unsweetened kulesh with lard and onions are also suitable.

The other day I had one glass of millet left, and I happily baked pancakes using it.

The easiest way is to use dry yeast, which is added along with all the ingredients. Live yeast must first be dissolved in a small amount of milk, then combined with flour and then added to the millet part of the dough.

Despite the fact that the dough is yeasty, fluffy and somewhat thick, the pancakes can be of any thickness at your request: either thin or fluffy. Adjust the amount of sugar in the dough to your own taste, but I recommend much less, especially if you plan to serve it with jam or condensed milk. They say that you can't ruin your porridge with butter, but your figure can. completely)) So, also select the butter for the dough at your own discretion, but it still tastes better when it is taken at 100 g. Kulesh pancakes are also suitable for stuffing with meat, chicken, mushroom and other entrails.

If you want to bake these pancakes for breakfast, it is better to prepare the dough the night before.

Prepare the ingredients according to the list.

Cook the required amount of millet or decide how much you have ready. I have one glass.

Combine the porridge with eggs and milk, warm or at room temperature, salt and sugar. Stir. It is especially convenient to mix using a mixer or blender; the mass will be homogeneous and the grains of millet will be crushed.

Melt the butter and pour in next. Stir.

I use dry yeast designed to be added to flour.

Combine the flour part with the milk and millet part.

Stir thoroughly and leave for about half an hour in a warm place or at room temperature.

Appropriate bubbles should appear on the surface of the dough.

Fry the pancakes in a frying pan on both sides. The amount of dough for one pancake may vary depending on whether you want thin or fluffy pancakes.

Thick yeast pancakes on kulesh (with millet porridge)

Friday, March 1, 2019

Fluffy and airy, like a cloud, soft and tender, fragrant and so tasty pancakes according to a proven recipe. If you have never tried yeast pancakes on kulesh, be sure to cook them and enjoy their magical taste. I'm sure it will be love at first bite.

Now I have prepared an extremely detailed step-by-step recipe for thick pancakes that we will prepare with yeast. Before you start making them, be sure to read all the tips that I will share with you. Attention to details and aspects is the key to truly fabulously tasty, aromatic and chic pancakes, just like grandma’s in the village!

Golden pancakes on kulesh according to grandma's recipe

Almost all chefs know that pancakes can be prepared not only from ordinary products, but also by adding completely unexpected ingredients. One of them is millet. There are several options for pancakes on kulesh according to grandma’s recipe.

1st option
2nd option
3rd option
4th option
Millet pancake cake

1st option

It is better to prepare the pancake dough in the evening and bake it during the day.

Ingredients

half a glass of millet;
half a liter of water;
a glass of semolina;
eggs – 2 pieces;
one tablespoon of sunflower oil;
1 teaspoon salt;
half a teaspoon of sugar;
8 grams of dry yeast;
half a kilo of flour;
half a teaspoon of soda;
3.5 glasses of milk.

Manufacturing

Firstly, millet cereals are poured with hot water and boiled until the millet softens. A kulesh comes out.
Secondly, pour 1 ¼ cups of heated milk into semolina, then break an egg into it. After that, add butter, sugar and salt to the resulting consistency.
Thirdly, combine the semolina mixture with the millet mass.
Fourthly, we breed yeast. To do this, you will need to heat 0.25 cups of milk. Pour them into the kulesh.
Fifthly, sift the flour and pour it evenly into the dough, while thoroughly mixing. The dough should resemble the thickness of thick sour cream. We leave it until the morning.
Sixth, as the test dough steeps, it almost triples in size; dilute it with 2 glasses of warm milk.
Seventh, beat the egg, quench the soda with vinegar and add everything to the dough, mix well. Leave for a quarter of an hour, then bake. Grease any baked pancake with butter.

2nd option

This method of making pancakes on kulesh according to my grandmother’s recipe differs slightly from the previous one; the ingredients do not contain semolina.

Ingredients

one glass of millet;
2 tablespoons sugar;
3 cups flour;
yeast, dry - 1.5 teaspoons, raw compressed - 15 g;
eggs – 2 pieces;
half a glass of vegetable oil.

Manufacturing

Firstly, the millet needs to be washed and filled with water, maintaining a 1:2 ratio. Cook until done. As the porridge cooks, you can add water, the cereal should be perfectly boiled. To knead the dough, take the cooled porridge.
Secondly, in a deep container, dilute half a tablespoon of sugar in ½ glass of water. Then add two tablespoons of flour and yeast to the dough. Mix everything, cover with a lid or towel, and let stand for 15 minutes.
Thirdly, break two eggs into a cup, add the remaining sugar and flour, beat with a whisk or blender until a homogeneous mixture is obtained. There will be grains in the dough, don’t be alarmed, that’s how it’s supposed to be.
Fourthly, close the container and let it brew for about 40 minutes. The dough will separate and increase in volume. After that, mix, previously pouring two tablespoons of vegetable oil into it.
Fifthly, grease the frying pan and put it on heat, fry any pancake on both sides. If desired, you can stuff it with entrails.

Pancakes on a kulesh with egg insides.

3rd option

Some baking lovers, in order to reduce the calorie content of the finished product, cook lean pancakes using millet.

Ingredients

half a glass of millet and semolina;
half a liter of water;
one glass of flour;
3 tablespoons sugar;
one teaspoon each of dry yeast and baking powder;
a pinch of salt;
1 tablespoon olive oil.

Manufacturing

Firstly, cook the millet until softened, and pour boiling water over the semolina.

Secondly, the semolina swells, sugar, salt and butter are added. All ingredients are mixed to form a thick sour cream mixture. The mass comes out with grains.

Thirdly, boiled millet and yeast, previously diluted in a small amount of hot water, are added to the resulting mixture. Then flour is added. The dough is thoroughly mixed and placed in a warm space for two hours.

Fourthly, baking powder is added last. Mix the dough again. Fry in olive oil, covering the pan with a lid.

The dish is ready, bon appetit!

4th option

Another simple and unique recipe for millet pancakes is worthy of attention.

Ingredients

package of dry yeast;
300 ml milk;
one testicle;
sugar – 20 g;
half a glass of wheat cereal;
flour - half a kilogram;
a pinch of salt;
butter – 100 gr.

Manufacturing

Firstly, prepare the dough. It consists of yeast, milk, 10 grams of sugar and one 2nd part of prepared flour. Everything is mixed well, placed in a warm space, do not forget to cover the dough with a towel or lid beforehand.

Secondly, while the dough is infusing, let’s make kulesh. To do this, fill the millet with water, salt and put on fire for a quarter of an hour. After the porridge is cooked, cool it. Then we break a chicken egg into it. Kulesh is ready.

Millet pancake cake

Not enough people understand that our grandmothers and great-grandmothers made true masterpieces of culinary art - cakes - from pancakes on kulesh. They were piled up, smeared with jam, preserves or condensed milk, and sprinkled with grated chocolate on top. The dish was tasty and satisfying, and was served even on holidays. You just had to show your imagination.

Yeast thick pancakes on kulesh, like grandma's

Our grandmothers could eat their pancakes with dignity. They came out delicious, smooth, with lots of holes and very, very tasty. Anyone who tried these culinary masterpieces was left in ecstasy.

They prepared even capricious and complex dishes, like pancakes on kulesh, with ease, and the result was always impeccable. I would like to share with you one of my grandmother’s recipes, according to which these pancakes came out the first time.

Ingredients:

millet – 1 tbsp.;
eggs – 2 pcs.;
flour – 150 g;
milk – 150 ml;
sugar – 2 tbsp;
dry yeast – 1 tsp;
vegetable oil (for greasing) – 3 tbsp;
salt – 1 tsp.

How to cook pancakes on kulesh

We prepare the necessary ingredients. Sift the flour through a sieve to enrich it with oxygen. Heat the milk until warm.

Cook millet in water in a ratio of 1:3. The cereal must be completely boiled. Therefore, if you feel that there is not enough water during the cooking process, add it slightly.

While the cereal is cooking, let's create a dough. Add a tablespoon of flour, salt, dry yeast to warm milk and mix. Leave the dough in a warm place (approximately 10-15 minutes) until an airy foam cap forms.

Add eggs and sugar to the cooled millet porridge.

To obtain a more homogeneous structure, beat the mass with a blender.

Next, add the dough to the porridge and stir until smooth.

Add flour in several stages. We should end up with a thick pancake batter.

Leave it in a warm place until it grows 2-3 times in volume. To do this, pour the dough into another container so that it does not run away.

Let's start baking pancakes from the finished dough. To do this, heat the frying pan well and grease it with vegetable oil. Place the dough in the middle of the pan using a ladle.

This dough does not pour into the pan {by itself}, so it is necessary to spread it over the surface. Fry the pancake for about 1-2 minutes.

When the surface of the pancakes is set and the bottom is browned, turn it over to the other side and bake for another 1 minute.

Pancakes on kulesh according to grandma's recipe are ready. We serve them hot. Bon appetit!

Try shangi with potatoes, prepared like grandma's.