Thick yeast pancakes on kulesh (on millet porridge)

For the preparation of lush and air yeast pancakes on the kulesh, we need the following ingredients: milk, drinking water, wheat flour (I have the highest grade), semolina, millet cereals, chicken and sunflower oils, yeast, sugar, salt, food soda and dining room 9% vinegar.

First of all, you need to sort and rinse in cold water 100 grams of millet cereal.

Pour 500 milliliters of water into the saucepan and put on fire. We fall asleep the washed millet and let it boil. Cook on a moderate heat, stirring periodically (so that the cereal does not stick to the bottom of the dishes), until completely readiness. Porridge should become viscous.

In the meantime, we take a large volume (at least 3.5-4 liters) dishes and pour 150 grams of semolina into it. Pour the semolina 250 milliliters of warm (not hot, namely warm) milk.

Mix thoroughly, then add 2 large chicken eggs and 1 teaspoon (without a slide) of salt.

Once again, we mix everything to get a homogeneous mixture. You can make this a tablespoon, but much more convenient and faster with a manual whisk. Leave the semolina on the table for swelling of cereals.

We leave the finished kulesh (millet porridge) on the table until it cools. It should be a little warm.

In a separate bowl, mix 50 milliliters of warm milk and 50 grams of sugar. Next, we crumble 20 grams of pressed yeast in a sweet liquid, mix thoroughly and leave on the table for 10-15 minutes. If you use dry, put three times less — about 7 grams. The speedy yeast will need as much as dry, but they need to be added immediately to flour.

A sweet bath is needed not only to activate, that is, wake the yeast. Thus, we check how fresh we use yeast. In particular, high -quality yeast should just begin to rise in foam after a few minutes, which after 10 minutes will turn into a magnificent hat. This means that the yeast is fresh and you can work further with them. Even if after 20 minutes nothing has changed, the yeast is dead and cook on them — just transfer products.

Now we shift the warm kulesh into a bowl with a semolina. Mix everything well.

Add loose yeast and mix everything again.

It remains in parts to introduce into the liquid base 500 grams pre -sifted wheat flour.

I advise you to knead the dough right with two hands, thoroughly rubbing everything with your fingers so that there are no lumps of flour. As soon as there are no dry places, we scrap the yeast dough from the walls, cover the bowl with a light towel or cling film. According to the consistency, such a dough is obtained thicker than the dough for the other, but a little slurry than for Easter cakes. It is sticky, but not fluid, but viscous. We leave the yeast dough for future thick pancakes to roam at room temperature until the volume doubles. Since there was still warm millet porridge in the composition, the dough will also be pleasantly warm and the yeast will work quickly.

My yeast dough came very quickly — literally after 45 minutes it grew by almost 2.5 times.

We multiply the dough (with a spoon or hand) and add 550 milliliters of milk at room temperature.

Mix everything thoroughly to get a homogeneous mixture. Leave for 10 minutes on the table.

Before direct preparation, add half a teaspoon of baking soda to the dough, which is directly above the bowl 1 teaspoon of a table of 9% vinegar. As an option, you can use lemon juice or citric acid diluted in water. We interfere with the foam in the dough and you can prepare yeast pancakes.

According to the consistency, such a pancake dough on the kulesh is much thicker than on ordinary thin pancakes. However, it is a slurry than the dough for yeast pancakes. The dough is very tender, lush, light. It is pierced through the air bubbles.

We heat the pan over medium heat. Before cooking each time, lightly lubricate it with vegetable oil (50 milliliters are just enough for 10 pancakes). Important: before applying the next portion of the dough, do not interfere with it so as not to besiege the lush mass. We carefully scoop the dough with a half and simply transfer it to the pan. You do not need to rotate anything, you need to smear — the dough itself will be distributed on a flat surface. On a pancake with a diameter of 18 centimeters, I have 2 lips of the dough. Prepare yeast pancakes on the kulesh at a moderate temperature under the lid.

When the lower side is browned (this can be checked by opening the lid and lifting the pancake), carefully with the help of a scapula we turn the pancake. We bring to readiness and blush the lower side — also under the lid.

We transfer the finished pancake to the plate and immediately grease with butter (50 grams are enough for all pancakes). True, this is a wish — with oil it turns out much tastier and fragrant.

Thus, we prepare all the yeast pancakes on the kulesh (I have 10 thick and airy chubs, with a diameter of 18 centimeters each).

Lush and airy, like a cloud, soft and delicate, fragrant and such delicious pancakes according to a proven recipe. Olenka, thank you very much for the wonderful order. Prepare for health, friends, and pleasant to you appetite!