Old-Fashioned Yeasted Millet Pancakes
Fluffy, soft, appetizing, original - perfect for breakfast! These yeasted millet pancakes are made the old-fashioned way: first you cook porridge, then blend it and mix it into the batter. Thanks to the porridge, the pancakes come out thick, very filling, and aromatic. And they’re not hard to make at all.
Updated : 30 January, 2026
Easy
More than 1 hour.
Ingredients
0.5 cup
Millet
1.5 cup
Water
1 cup
Wheat flour
300 milliliters
Rūgpienis
5 grams
Dry yeast
2 tablespoon
Sugar
0.5 teaspoon
Salt
3 tablespoon
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make old-fashioned yeasted millet pancakes? Prepare the ingredients. You don’t have to cook porridge specifically for the pancakes - leftover cooked porridge works too. In that case, adjust sugar and salt if they’re already in the porridge. You can use kefir instead of sour milk. Fresh yeast can be used instead of dry yeast. Use refined, neutral oil.
Step 2
First, cook the porridge. Rinse the millet well under running water, then pour boiling water over it and let it sit for 10-15 minutes - this helps remove bitterness. Drain. Pour boiling water over the millet again; you’ll need 1.5 cups, exactly as listed in the ingredients.
Step 3
Cook the porridge over medium heat, stirring, for about 15 minutes. The water will absorb and the millet will become soft. If the water evaporates sooner, add a bit more.
Step 4
Cool the porridge until warm and blend with an immersion blender until smooth. In the old days, it was mashed in a mortar.
Step 5
Put the yeast into a small bowl, add half the sugar, pour in a little warm (not hot) water, and leave for 10 minutes to activate. A foamy cap should appear - if not, replace the yeast.
Step 6
Put the blended porridge into a deep bowl. Add the remaining sugar and salt, pour in warm sour milk (you can warm it slightly in the microwave), then add the activated yeast.
Step 7
Whisk until smooth. Then sift in the flour - this also aerates it and makes the pancakes lighter and fluffier.
Step 8
Stir the batter. It should have the consistency of thin sour cream. At the end, pour in the vegetable oil - this helps prevent sticking. Stir again. Cover the bowl and leave in a warm place for 1 hour to rise.
Step 9
During this time, the batter will increase in volume and become bubbly.
Step 10
Heat a pancake pan over high heat. Lightly grease it with vegetable oil - only before the first pancake; after that, the oil in the batter will do the job. Pour a ladle of batter into the pan and spread it over the bottom.
Step 11
Fry until browned on one side, then flip and cook the other side.
Step 12
Transfer the pancake to a plate. Pour in the next portion of batter. Cook all the millet pancakes this way. I got 12 pancakes using an 18 cm (7-inch) pan.
Step 13
Serve the yeasted millet-porridge pancakes with sour cream and honey. Enjoy!
Author note
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