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Mordovian pancakes "Pachat"
Instructions
First I deal with the preparatory stage – making the base for the pancakes, that is, the millet porridge. Rinse one standard cup of millet very thoroughly until the water runs clear, then scald it with boiling water. Put the millet into a saucepan and pour in three cups of cool water – you can replace it with milk. Cook the millet over low heat until done, which usually takes no more than 20 minutes after it comes to the boil. Cool the porridge under a lid – during this time it steams through and reaches the optimal consistency.
While the porridge is "resting", I make the starter for the pancakes. Add 150 ml of warm milk, 1 tbsp of flour and the packet of fast-acting yeast to a bowl. Stir and let the yeast work for 30 minutes.
Mash the cooled porridge well with a potato masher until it is a smooth purée. Sift the flour into the millet porridge, add the eggs and stir in the starter, then pour in the rest of the warm milk. Add the sugar and salt. Mix well, carefully breaking up all the air bubbles. Leave the pancake batter to rise – one hour in a warm place is enough.
Knock back the risen batter, stirring it for a couple of minutes. Note: the batter should be fairly thick compared with classic pancakes. You need a consistency in which a whisk can stand up on its own without support. If the batter is a little runny, add flour; if it is too thick, add warm milk. Let the mixture stand for another 30–40 minutes.
I bake the pancakes on a thick-walled skillet greased with a small drop of vegetable oil. You need 2–3 ladles of batter per pancake so that they come out plump. The pancakes should be turned over once a thin film forms on the upper side – that means the pancake has "set". I fry the "Pachat" pancakes under a lid.
I brush each pancake generously with a piece of butter. Mordovian pancakes are served hot with sour cream, jam or honey. Believe me – they are no worse cold either.Enjoy your meal!
Tips
- 1
MASH THE PORRIDGE WELL with a potato masher until it is a purée – grains will spoil the texture of the pancakes. You can also use a blender.
- 2
THE BATTER SHOULD BE THICK – "the whisk stands up". Runny batter = flat pancakes instead of fluffy "Pachat".
- 3
TWO PROOFS (1 hour + 30–40 minutes) are essential. This is the "secret" to their fluffiness. One proof is not enough for proper "Pachat".
- 4
FRY UNDER A LID – the pancakes will rise and cook through evenly. A similar principle works for other thick pancakes and fritters.
FAQ
What can I use instead of millet flour? +
The recipe lists millet or wheat flour – so wheat flour works too. Millet flour gives a richer taste and the "authenticity" of the dish, but it is harder to find. Alternatives: premium wheat flour (the standard substitute), a mix of wheat + buckwheat (which gives an interesting note), or wholemeal wheat flour (a more "rustic" taste). You can make millet flour yourself: grind raw millet in a coffee grinder to a flour consistency – you will get genuine "mokshen moda".
Why are the pancakes "rubbery"? +
The causes: too little proofing (the yeast did not have time to work), cold batter (the starter temperature should be 30–35 °C), or the batter being stirred too vigorously after proofing (knocking out the air). The fix: carefully observe the proofing times (1 hour + 30–40 minutes at the minimum), keep the batter in a warm place (but not hot – the yeast will die), and after the second proof stir gently, for no more than a minute. Also check that the yeast is fresh – out-of-date yeast will not produce a foamy cap.
How long do the pancakes keep? +
In a closed container at room temperature – 1 day. In the fridge – 2–3 days. Reheat in the microwave for 30 seconds or in a covered skillet. They can be frozen (for up to 1 month) – defrost in the microwave or at room temperature. Traditionally in Mordovia the "Pachat" pancakes are eaten on the day they are made – while warm, with honey or sour cream. For a "to take to work" breakfast, reheat 1 pancake for 20 seconds in the microwave for a quick breakfast.
What to serve them with? +
The Mordovian classics: with sour cream, honey or homemade butter. For a "national" accent – with clarified butter and warm milk. You can serve them with preserves (of any kind) or jam. For a hearty lunch – with salted fish or herring. For a festive table – with red caviar or lightly salted salmon. For dessert – with ice cream and berry sauce. Mordovian pancakes differ from Russian ones – they are fluffy, almost like fritters, so they are usually served in a stack, like "buns".
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