Sweet fritters of millet porridge with milk

Recipe photo: Sweet millet porridge fritters with milk Sweet milky millet porridge pancakes are delicious and soft. This is a great way to use up the extra millet porridge left over from yesterday.


Millet - 100 g

Water - 350 ml

Milk - 200 ml

Vegetable oil - 30 ml (2 tablespoons)

Egg - 1 egg

Flour - 135 gr

Sugar - 50 gr

Baking powder - 1 tsp.

Salt - 1 pinc

Prepare the necessary products.

If you use pre-cooked millet porridge, you will need 550 grams, and it should be medium thick.

To prepare the millet gruel we rinse it well. To avoid bitterness, it is recommended to wash millet with hot water or to boil it.

Put millet in a pot, pour 350 ml of water and 1 pinch of salt.

Cover the pot with a lid and cook the millet on a low heat for 12-15 minutes until the liquid is absorbed.

Then we add milk.

Bring the liquid to a boil, and cook the millet on low heat for 3-5 minutes. Then turn off fire. We leave the porridge under the lid for 15-20 minutes.

Millet porridge turns out medium thick.

We transfer the porridge to a bowl and cool it to room temperature. Then we add egg and sugar.

We mix and add flour mixed with baking powder.

Again stir until homogeneous. The dough is as thick as pancakes.

Heat a frying pan with 1 tbsp of vegetable oil. Use a tablespoon to place the batter in the pan to form pancakes.

Fry the fritters over medium heat for about 2-3 minutes on each side, until golden brown. Put the fritters ready on a plate. Fry all the fritters, adding vegetable oil as needed.

Sweet fritters of millet porridge are ready. You can serve these pancakes with sour cream, jam, condensed milk.

Bon appetit