Mordovian pancakes 'Pachat'

Mokshen pachat is a traditional Mordovian pancake made from millet or millet flour. The appearance and taste of these pancakes are very unusual for those who have never encountered Mordovian cuisine. The secret lies in the ingredients, as 'Pachat' pancakes are fluffy due to the millet. Once you try this Mordovian dish, you will likely decide to keep this recipe for Mordovian pancakes in your cookbook. Let's get started!

Cuisine: Mordovian.

Cooking time: 160 minutes.

Caloric content: 200 kcal in 100 grams of dishes.

Serves: 5.

Ingredients

• 250 g of millet;
• 750 ml of water;
• 300 ml of milk;
• 1 packet of dry yeast;
• 250 g of millet or wheat flour;
• 2 eggs;
• ½ tsp of salt;
• 4 tbsp of sugar;
• 50 g of butter;
• 50 ml of vegetable oil.

Preparation

1. First, we will start with the preparatory stage, where we will prepare the base for the pancakes – millet porridge. A standard cup of millet should be rinsed very well until the water runs clear and then scalded with boiling water. This millet is placed in a pot and three cups of cool water are added, which can be replaced with milk. We cook the millet over low heat until done, usually taking no more than 20 minutes after boiling. The porridge should be cooled under a lid; during this time, it will steam and reach the optimal consistency.

2. While the porridge is 'reaching', we will make the dough starter for the pancakes. In a bowl, we add 150 ml of warm milk, 1 tablespoon of flour, and a packet of quick yeast. We mix and let the yeast work for about 30 minutes.

3. The cooled porridge is well mashed with a potato masher until smooth. To the millet porridge, we sift in the flour, add the eggs, and incorporate the starter, also pouring in the remaining warm milk. Don't forget to add sugar and salt. We mix well, thoroughly breaking all the air lumps. We let the pancake batter rise, which is enough for one hour in a warm place.

4. We deflate the risen dough by mixing for a couple of minutes. Note that the dough should be quite thick compared to classic pancakes. We should achieve a consistency where a whisk can stand in it without support. If you have a runny dough, add flour, and if it is too thick, add warm milk. We let the pancake mixture sit again for another 30-40 minutes.

5. We bake pancakes in a thick-walled frying pan, greased with a small drop of vegetable oil. For one pancake, you need 2-3 ladles of batter so that they turn out fluffy. Pancakes should be flipped when a thin film forms on the top side, indicating that the pancake has 'set'. We fry pancakes 'Pachat' under a lid.

6. Each pancake is generously smeared with a piece of butter. Mordovian pancakes are served hot with sour cream, jam, or honey. Believe me, they are just as good even when cooled. Enjoy your meal!