Carrot and apple pancakes with millet and semolina
To make juicy pancakes with carrot and apple, it is not necessary to add the usual flour to the dough - you can use cereals or porridge. Ruddy carrot-apple pancakes with millet and semolina are tasty, hearty and very appetizing! Great pancakes for breakfast! Ingredients (for 3 servings)
Millet grits - 80-100 gr
semolina - 80-100 gr
Carrots - 1 pc (50-70 gr)
Apples - 1-2 units (50-70 g)
Egg - 1 pc.
Cinnamon ground - 1/4 tsp.
Sugar - 1-2 tbsp.
Salt - pinch
Vegetable oil (for frying) - 3-4 tbsp.
*
For serving (as desired):
Sour cream - 3-4 tbsp
Prepare the products according to the list.
Rinse millet, pour boiling water for 5 minutes. After this time, drain the water, rinse the millet again and put it in a pot or saucepan. Fill millet with 300 ml of water, put on maximum heat and bring to a boil.
Then turn down the heat to minimum, add salt and stir. Cook the millet, stirring occasionally, for about 20-30 minutes, until the groats are soft and the liquid has evaporated.
Remove the boiled millet from the heat and cool until warm.
Peel and wash the carrots. Also wash the apples and, if they have tough skin, cut it off.
Apples and carrots grate on a coarse grater.
Squeeze the juice with your hands and drain, so that the pancakes do not fall apart when frying.
In a deep bowl, combine boiled millet and carrot-apple mixture. Add the egg and stir to combine.
Sprinkle in the semolina, cinnamon, and sugar and stir again thoroughly. The "batter" for the pancakes is ready.
In a frying pan over medium heat, heat vegetable oil. Spoon the "batter" into the pan 1-2 tbsp. at a time, forming pancakes. Fry the fritters for about 3-5 minutes on each side, until brown.
Juicy carrot-apple pancakes with millet and semolina are ready. Serve them to the table, if desired, topped with sour cream.
Bon appetit