Pancakes on semolina

Pancakes on semolina

A recipe for very tasty yeast pancakes with semolina. The pancakes are soft, sweet, of medium thickness and with large holes. The water dough is very easy to prepare. Both frying and eating such semolina pancakes is a pleasure. Be sure to take note of the recipe!

Prepare all the necessary ingredients to make semolina pancakes.

Pour 200 ml of warm boiled water into a bowl, add sugar and dry yeast. Whisk. Leave for 10 minutes.

After 10 minutes, add semolina, salt and flour.

Stir. You will get a tough, viscous dough.

Pour in another 200 ml of warm boiled water, stir.

Place the bowl of dough in a warm space for 40-50 minutes.

Beat an egg into the risen dough, pour in sunflower oil, stir until a homogeneous medium-thick dough is obtained.

Now start frying the semolina pancakes. Heat the pan. If necessary, grease with a piece of lard or a brush dipped in sunflower oil. Pour in one ladle of batter and spread it sparingly over the bottom of the pan.

Immediately cover the pan with a lid.

Fry the pancake over medium heat for 1-1.5 minutes until its surface becomes dull and holey.

Turn the pancake over and fry it for another 30 seconds until golden.

Fry all the pancakes this way. I got 10 fluffy pancakes with a diameter of 17 cm.

Semolina pancakes are ready.
Serve them with butter, sour cream, condensed milk, jam or your favorite dessert sauce. Bon appetit!

2

Very good recipe, delicious pancakes

Why cover with a lid? Is there some sacred meaning to this? Will it not work without this?

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Pancakes on semolina

Ingredients

Semolina – 180 g

Butter – 25 g

Sunflower oil - for lubrication

• 157 kcal
• 1 hour
• 8 hours
• 9 o'clock

Photo of the finished dish

Step-by-step recipe with photos

I have already shared with you a recipe for yeast pancakes with semolina, but not so long ago I came across a recipe on the Internet for semolina pancakes without yeast and decided that I would definitely bake them on Maslenitsa. These pancakes are definitely worth a try and will be one of my favorites right now.

Pancakes with semolina require preparatory preparation, so if you decide to cook them for breakfast, fill the semolina with water in the evening. In the afternoon, all you have to do is mix all the ingredients and quickly fry the pancakes. They're so good with milk!

To make semolina pancakes, prepare the necessary products from the list.

Before going to bed, I poured cool boiled water over the semolina, mixed it and left it until the morning.

During the day, drain the semolina of any water that has not been absorbed and add the sifted flour.

Mix the dough and break the eggs into it.

Add sugar and salt to the dough, beat with a whisk until fluffy and homogeneous.

Melt the butter, add milk to it. Add this mixture to the dough in a narrow stream, stirring with a spoon.

The dough will be watery and pourable.

Grease a frying pan with sunflower oil and pour a portion of dough into a ladle. Distribute the dough moderately over the entire surface, tilting the pan slightly.

When the bottom of the pancake is fried, turn it over to the other side and also fry for about 1 minute.

Place all the pancakes on a plate in a heap.

You can wrap any filling in semolina pancakes. I coated them with raspberry jam and rolled them into tubes.

Pancakes with semolina: ordinary recipes for an affordable dish

Semolina pancakes are a tasty and satisfying dish that has been undeservedly forgotten in recent times. Making takes some time, but the unsurpassed taste of the baked goods and its appetizing appearance will be the merit of a patient housewife. You can serve these pancakes as breakfast, dinner, or just for a homemade tea party.

Yeast pancakes with semolina and milk

Pancakes made with milk and with the addition of semolina turn out to be very tender and porous. And if you fill them with the freshest fruits or berries, you will get the most delicious vitamin-rich dessert.

Bananas, strawberries and pears are excellent fillers for semolina pancakes.

• 200 g flour;
• 200 g semolina;
• 3 testicles;
• 300 ml milk;
• 100 ml water;
• 1 tsp. Sahara;
• 3/4 tsp. salt;
• 1 tsp. dry yeast;
• 150 g butter;
• 70–80 ml of vegetable oil for frying pancakes.

Mix flour, semolina, sugar, salt and yeast.

The dry mixture must be mixed properly

Water is needed to make the pancakes thicker and more tender.

You can beat the eggs with a regular fork.

The dough for semolina pancakes will be liquid at first, and then it will become fluffy and with bubbles

Don't substitute margarine for butter

It is better to grease a hot frying pan with oil using a silicone brush.

Make sure the pancakes don't burn

If you want to reduce the number of calories in pancakes, you don’t have to grease them with butter.

Ready-made semolina pancakes made with yeast and milk are delicate and have a crispy edge

Video: milk pancakes with semolina from Galina Piskareva

Fluffy Mongolian pancakes

Such pancakes are much thicker than ordinary ones and are called tebikmek by the Tatars. They are filling and very tender. They must be served with salted sour cream or sour jam.

This recipe uses compressed baker's yeast.

The highlight of the recipe is that the pancake dough is made in two steps. Yes, it takes time, but the result is always amazing.

• 50 g compressed yeast;
• 400 ml water;
• 300 g wheat flour;
• 300 g semolina;
• 100 g sugar;
• 1 tsp. salt;
• 2 testicles;
• 100 ml vegetable oil for dough and 2-3 tbsp. l. for initial greasing of the pan.

Mash the yeast with water.

Water must be at room temperature

Sifted flour makes the dough airier and lighter

Stir the dry mixture with a spoon

The dough for semolina Mongolian pancakes must double in volume

A culinary whisk will help beat eggs with sugar and butter.

The dough for Mongolian pancakes can be additionally whisked

Mongolian pancakes with semolina have increased thickness and large pores

Ready-made Mongolian pancakes are tender, crumbly, slightly grainy

Contrary to expectations, Mongolian pancakes are not at all like semolina-flavored flatbreads. No, they have a narrow, very appetizing taste and a spongy crumb. Such pancakes are appropriate to serve not only as an independent dish, but also as an addition to hot meat with gravy. In this case, you need to reduce the amount of sugar in the recipe.

Video: national Mongolian dish - semolina pancakes Tebikmek

Semolina pancakes with kefir

In combination with kefir, semolina acquires an airy and creamy smell. A very successful recipe for a frisky breakfast in a rustic style. The higher the fat content of kefir, the tastier the pancakes will be.

Be sure to take the freshest drink, otherwise the pancakes will have a sour taste

• 500 ml kefir;
• 200 g semolina;
• 220 g wheat flour;
• 2 testicles;
• 1 tsp. soda;
• 1 tsp. salt;
• 2 tbsp. l. Sahara;
• 100 ml vegetable oil for dough and 1 tbsp. l. for greasing the pan.

Add soda to the drink.

The drink will extinguish the soda and turn it into a foamy mass.

Beat eggs and sugar comfortably with a mixer

Flour after sifting will provide airiness to the dough and tenderness to the pancakes

Stir the drink and beaten eggs with a spatula

The dough for semolina pancakes with kefir must acquire a uniform thickness

Oil added to the pancake batter will prevent them from sticking to the pan.

Semolina must be light and without foreign inclusions

Semolina pancakes fry quickly, the main thing is that they do not burn

Ready-made semolina pancakes made with kefir are a little thicker than regular ones, but no less tasty

Try freezing ready-made semolina pancakes with kefir. To do this, wrap any pancake in foil or a plastic bag so that it does not come into contact with the rest. To defrost, just keep them in the refrigerator for 5–6 hours, and then heat them in the oven, covered.

I tried pancakes with semolina for the first time at my mother-in-law’s place. She is a great craftswoman and has no equal in culinary matters. At first, I was hesitant about the new dish, thinking that such pancakes would be similar to fried semolina porridge. Reality eclipsed my expectations. Pancakes, which contain semolina in addition to regular wheat flour, are very tasty. Tender, perfectly absorbing jam or sour cream, semolina pancakes have become a favorite Sunday breakfast dish for the whole family.

Semolina pancakes are good both with the inside and on their own. Their taste does not suffer at all after heating in the oven or microwave. They are especially good with jam, jam, sour cream or condensed milk.

Pancakes made with semolina and milk are thin and very tasty

Hello, my dear readers!

Maslenitsa is ahead, and now we have thin and tasty semolina pancakes. These pancakes are special. You will definitely like them, so take the recipe and feel free to prepare it for your family.

How to cook pancakes with semolina

What ingredients do we need for these pancakes:

• 1.3 liters of milk;
• 3 testicles;
• 0.5 cups flour;
• 2 cups semolina;
• pack. yeast;
• 2 tbsp. l sugar;
• 3 tbsp. l. rast. oils;
• salt.

Manufacturing:

1. Pour semolina into a deep bowl.

2. Add sugar and a pinch of salt to it. If you are wrapping a savory filling, then add less sugar.

3. Then add flour.

4. Mix everything with a whisk until smooth.

5. In a separate bowl, beat the eggs.

6. Then pour them into the flour.

7. After this, add yeast. It is not necessary to breed them.

8. Pour milk in a narrow stream and mix with a whisk. The milk must be warm.

9. Knead the dough so that there are no lumps left in it.

If you want the pancakes to be thin , then make the dough watery. If you want thick pancakes, then make the thickest batter and add less milk.

10. When the dough is homogeneous, let it stand for about half an hour.

11. Just before it gets hot, add the mixture to the dough. oil. Mix.

12. Heat up the frying pan. There is no need to lubricate it, because there is oil in the dough.

13. Pour the dough into the frying pan using a ladle.

14. Fry the pancakes on each side until golden brown.

15. We bake the pancakes in this way until all the dough is finished.

https://youtu.be/IbD0RM3lxpE

16. Pancakes made with semolina come out thin, perfect and fit into a hole.

They can be served as a stand-alone dessert, or they can be wrapped in their filling. Whichever one you like best and whichever one your family adore the most.