Mordovian pancakes «Pachat»

Mokshen pachat are traditional Mordovian pancakes cooked on millet or millet flour. The look and taste of these pancakes is very unusual for those who have never met Mordovian cuisine. And it's all about the ingredients, because Pachat pancakes are lush due to millet groats. Having once tried such a Mordovian dish, you will most likely decide to leave this recipe for Mordovian pancakes in your cookbook. I suggest you start!

Cooking time: 160 minutes.

Servings: 5.

Calories: 200.

Cuisine: Mordovian.

Ingredients

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

Cooking

1. First, let's deal with the preparatory stage, at which we will prepare the basis for pancakes - millet porridge. A standard glass of millet should be washed very well and scalded with boiling water. We send this millet to the pan and pour in three glasses of cool water, it can be replaced with milk. Cook millet over low heat until tender, usually it takes no more than 20 minutes after boiling. The porridge needs to be cooled under the lid, during which time it will steam and reach the optimal consistency.

2. While the porridge "reaches" we will make dough for pancakes. In a bowl, add 150 ml of warm milk, 1 tablespoon of flour and a packet of instant yeast. Stir and let the yeast work for about 30 minutes.

3. Grind the cooled porridge well with a crush to a homogeneous puree. Sift the flour to the millet porridge, add the eggs and add the dough, pour in the rest of the warm milk. Don't forget to add sugar and salt. Mix well, carefully breaking up all air lumps. We let the pancake dough rise, one hour is enough in a warm place.

4. Mix the risen dough for several minutes. Please note that the dough should be quite thick compared to classic pancakes. We need to get such a consistency that the whisk can stand in it without support. If you get a watery dough, then add flour, and if it is too thick, warm milk. Let the pancake mass stand again for another 30-40 minutes.

5. We bake pancakes in a thick-walled pan, greased with a small drop of vegetable oil. For one pancake, you need 2-3 ladles of dough so that they come out voluminous. Pancakes should be turned over when a thin film forms on the top side, which means that the pancake has “grabbed”. We fry pancakes "Pachat" under the lid.

6. Lubricate each pancake generously 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 cold. Bon appetit!