Millet pancakes

100 g butter
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25 g yeast

6 glass milk

2 glass millet

2 glass wheat flour

5 eggs

1 Art. l. vegetable oil

? h. l. sugar

salt

Dissolve the yeast in 2 cups warmed milk, add flour, knead the dough, leave it at 1.5 hours in a warm place.

In the remaining milk to cook millet porridge of all, let cool, add powdered with sugar and salt egg yolks and melted butter.

Add to the batter porridge, stir, leave the dough again to approach, then add the beaten egg whites, mix gently, leave the dough for 20 minutes.

Baked millet pancakes until golden brown on both sides of buttered hot skillet and serve millet pancakes with sour cream or butter.