Pancakes on semolina

Semolina pancakes are a fluffy and tender pastry for breakfast or afternoon snack. Pancake dough can be kneaded with water, milk, whey or kefir; we have collected all possible options in the article. There is one small feature of preparing this type of baking: you need to give the semolina a few minutes so that it swells and does not squeak on your teeth when you eat the finished pancakes.

Pancakes with semolina with milk

Pancakes with semolina with milk is a classic baking recipe that every housewife knows. There is nothing complicated about it, you can see for yourself. From this dough the pancakes will be thin and rosy. They can be served with jam or honey.

1. 
   Semolina pancakes are very easy to prepare. Prepare all ingredients in advance so you have them on hand.
2. 
   Pour some milk into a deep bowl and heat it a little in the microwave, but do not boil. Then add the semolina, stir and leave for 20 minutes to allow the semolina to swell.
3. 
   Next, break a large chicken egg into a bowl, add sugar and a pinch of salt. Beat the mixture with a whisk.
4. 
   Then sift the wheat flour into a bowl, pour in the remaining milk and vegetable oil. Mix the ingredients well.
5. 
   Before baking, leave the dough to rest for another 15 minutes.
6. 
   Place the pancake maker on the fire and warm it up. Before baking the first pancake, grease the bottom with vegetable oil. Pour in a little semolina dough and spread it over the entire surface. Fry each pancake for 30 seconds on each side.
7. 
   Serve the golden brown pastries immediately after cooking with sour cream, honey or jam. Bon appetit!

Thick yeast pancakes with semolina

Thick yeast pancakes with semolina are a Russian folk pastry that has a long history. They are easy to prepare. The baked goods are soft, holey and moderately sweet. With such plump semolina pancakes, you are guaranteed a nutritious breakfast.

Cooking time – 3 hours

Cooking time – 35-50 min.

Portions – 2.

Ingredients:

• Sugar – 1.5 tbsp.
• Premium wheat flour – 80 gr.
• Dry yeast – 0.5 tsp.
• Milk of any fat content – ​​250 ml.
• Table salt – 1 pinch.
• Odorless vegetable oil – 1.5 tbsp.
• Semolina – 150 gr.
• Chicken egg – 1 pc.
• Vanilla sugar – 8 gr.
• Water – 75 ml.

Cooking process:

Step 1. Read the list of ingredients, measure out the required amount of all products.

Step 2. Pour warm milk into a bowl, add sugar and dry yeast. Mix the ingredients and leave the yeast mixture for 15 minutes in a warm place. The yeast should be activated and start working.

Step 3. In a separate bowl, mix semolina, sifted flour, vanilla sugar and salt.

Step 4. Break a chicken egg into the yeast mixture. Beat the contents of the bowl well with a whisk.

Step 5.After this, add the mixture of dry ingredients in parts and stir the dough until smooth.

Step 6. Dilute the resulting dough with warm water and put it in a warm place where there are no drafts.

Step 7. The dough should become bubbly and increase in volume. Pour vegetable oil into it, stir and you can start baking.

Step 8. Heat the frying pan well, grease its bottom with vegetable oil before the first pancake. Pour in a portion of the batter for one pancake and fry on one side until bubbles appear.

Step 9. Then turn the pancake over and fry until golden brown on the other side.

Step 10. Continue baking the pancakes until all the batter is gone. Stack the finished fluffy pancakes and serve warm. Bon appetit!

Kefir pancakes with semolina

Pancakes made with kefir and semolina turn out very tender, tasty, with an appetizing creamy aroma. The pancakes turn out fluffy thanks to the kefir base. They also do not tear and you can easily wrap a variety of fillings in them and make a hearty dish for lunch.

Cooking time – 120 min.

Cooking time – 35-50 min.

Portions – 4-5.

Ingredients:

• Kefir of any fat content – ​​0.5 l.
• Semolina – 180 gr.
• Odorless vegetable oil - for frying.
• Sugar – 3 tbsp.
• Premium wheat flour – 220 gr.
• Chicken eggs – 2 pcs.
• Baking soda – 0.5 tsp.
• Salt – 0.5 tsp.
• Ghee butter – 2 tbsp.

Cooking process:

Step 1. Pour room temperature kefir into a bowl for kneading dough. Mix it with baking soda and leave in a warm place for a few minutes. Separately, beat eggs with sugar, add wheat flour.

Step 2. Combine both masses, add salt. Then pour in hot butter and add semolina, stir.

Step 3.Let the dough sit in a warm place for half an hour. During this time, it will become thicker and more viscous, with a consistency similar to thick sour cream.

Step 4. Fry semolina pancakes in a hot frying pan with vegetable oil. Fry the pancake on both sides until deliciously golden brown.

Step 5. Serve the pancakes warm with sweet toppings of your choice. Bon appetit!

Pancakes on semolina without flour

Flourless semolina pancakes are a unique pastry for breakfast and afternoon snack for the whole family. They are prepared quite quickly and simply. The pancakes turn out a little thicker than regular ones, and they have a slightly different taste thanks to the use of semolina.

Cooking time – 60 min.

Cooking time - 30 min.

Portions – 2.

Ingredients:

• Semolina – 4 tbsp.
• Kefir of any fat content – ​​1 tbsp.
• Large chicken eggs – 2 pcs.
• Baking soda – 0.5 tsp.
• Sugar – 2 tbsp.
• Salt – 1 pinch.
• Odorless vegetable oil – 2 tbsp.
• Water – 0.5 tbsp.

Cooking process:

Step 1. The technology for kneading semolina dough is practically no different from the classic dough. Prepare all the necessary products and let's get started.

Step 2. Take a convenient bowl for kneading the dough. Pour kefir, water and vegetable oil into the container. Also break the chicken eggs and whisk the ingredients.

Step 3. Mix semolina, sugar and salt. Pour the resulting mixture into the liquid part of the dough. Mix the ingredients well and leave for half an hour until the semolina softens.

Step 4. After half an hour, the vegetable oil will rise to the top, and all the other ingredients will settle down, and the mass will look something like this.

Step 5. Stir the dough; its consistency should resemble fatty kefir.

Step 6: Heat a frying pan over high heat.Before the first pancake, grease its bottom with vegetable oil. Pour in a portion of the dough and scroll the pan until it spreads over the entire area. Fry on one side for 1.5-2 minutes, on the other side fry for a minute over moderate heat.

Step 7. Place the finished golden semolina pancakes in a stack and serve with jam or other additives. Bon appetit!

Pancakes with semolina without yeast

Pancakes made with semolina without yeast are easy to bake, do not tear or stick to the bottom. These pastries will be a great addition to tea, coffee or cocoa. In order not to waste time soaking the semolina before baking, you can do this in advance in the evening.

Cooking time – 9 hours.

Cooking time - 30 min.

Portions – 4-5.

Ingredients:

• Milk – 200 ml.
• Semolina – 180 gr.
• Chicken eggs – 2 pcs.
• Salt – 1 pinch.
• Sugar – 1 tbsp.
• Premium wheat flour – 75 gr.
• Drinking water – 300 ml.
• Butter – 25 gr.
• Unscented sunflower oil – 1 tbsp.

Cooking process:

Step 1. Prepare all the necessary products that you will need to knead the semolina dough.

Step 2. Semolina can be poured with water overnight and left to swell. This will take less time to knead the dough. Excess water must be drained before kneading the dough.

Step 3. Sift wheat flour into a bowl with softened semolina and mix.

Step 4. Break both eggs into a bowl.

Step 5. Add sugar and whisk the dough until smooth.

Step 6. Melt the butter and mix it with milk. Pour the resulting mixture into the bowl with the dough and mix well.

Step 7. The dough is liquid and flowing, just like for classic pancakes.

Step 8. Grease a well-heated frying pan with vegetable oil. This should be done only before the first pancake.Pour in a portion of the dough for one pancake, spread the mixture over the entire surface.

Step 9. Fry the pancakes on both sides for 1-2 minutes until golden brown.

Step 10. Stack the pancakes and serve warm. Bon appetit!

Moroccan pancakes with semolina

Moroccan pancakes with semolina are a special type of fluffy pastry. The pancakes are soft and porous, which makes them excellent at absorbing sauces. The dough for them is kneaded using yeast. We will tell you about all the preparation details in this recipe.

Cooking time – 110 min.

Cooking time – 50 min.

Portions – 4.

Ingredients:

• Wheat flour – 300 gr.
• Olive oil – 1 tbsp.
• Semolina – 100 gr.
• Warm water – 750 ml.
• Baking powder for dough – 0.5 tsp.
• Dry yeast – 0.5 tsp.
• Table salt – 0.5 tsp.
• Sugar – 1 tsp.
• Butter – 100 gr.
• Honey – 5 tbsp.
• Chicken yolks – 2 pcs.

Cooking process:

Step 1. Sift wheat flour through a sieve, mix with semolina, baking powder, dry yeast, sugar and salt.

Step 2. Using a whisk, mix the yolks with warm water. Pour the resulting mixture into the dry ingredients. Pour olive oil into the dough and stir. Cover the bowl with the dough with a towel and leave it warm for 45-60 minutes.

Step 3. Fry Moroccan pancakes in a cold frying pan greased with vegetable oil. Pour in 2/3 of the ladle and form pancakes 12-15 centimeters in diameter. They are fried on one side, as soon as the dough sets and bubbles form on the surface and burst, transfer the pancakes to a plate. After each pancake, cool the bottom of the pan under running cold water.

Step 4. Coat the porous side of the pancakes with melted butter mixed with honey. Bon appetit!

Lenten pancakes with semolina

Lenten pancakes with semolina are a wonderful alternative to baking during Lent. Despite the absence of chicken eggs and milk, the pancakes are soft, tender and do not tear. Eating them with honey and tea is a pleasure. Be sure to try making these baked goods yourself.

Cooking time – 25 min.

Cooking time – 25 min.

Portions – 4.

Ingredients:

• Drinking water – 1.1 l.
• Semolina – 60 gr.
• Wheat flour – 140 gr.
• Sugar – 2 tbsp.
• Table salt – 1 tsp.
• Odorless vegetable oil – 2 tbsp.

Cooking process:

Step 1. Pour 750 milliliters of water into the pan, add sugar and salt. Place the container on the fire and bring its contents to a boil. Sugar and salt should completely dissolve.Step 2. Pour semolina into boiling water in a thin stream, while constantly stirring the mixture with a hand whisk or mixer at low speed. Bring the mixture to a boil and continue cooking for 3-4 minutes. Then remove the pan from the heat.

Step 3. Mix sifted wheat flour with warm water. To do this, pour half a glass of flour into a bowl and pour in 170-180 milliliters of water, stir until smooth, break up all the flour lumps.

Step 4. Place the flour mixture in the pan with the semolina and stir. Then repeat this procedure with the remaining flour. When all the flour has been added, pour a tablespoon of vegetable oil into the dough.

Step 5. The consistency of the dough should not be as liquid as for pancakes, but not too thick.

Step 6. Heat the frying pan well and grease it with vegetable oil. Pour in the batter in small portions and form into thin pancakes. Fry them on both sides for 1 minute until golden brown.

Step 7Since we kneaded the dough without eggs, you should wait until the pancake dries properly in order to turn it over without any problems.

Step 8. Stack the finished pancakes and serve warm with honey or berries. Bon appetit!

Tatar yeast pancakes with semolina

Tatar yeast pancakes with semolina are fluffy, weightless, they can be served as a dessert or used instead of bread with first courses. In addition, the composition is very cheap. This amount of ingredients makes an impressive stack of baked goods.

Cooking time – 1 hour 30 min.

Cooking time - 30 min.

Portions – 4.

Ingredients:

• Premium wheat flour – 150 gr.
• Milk – 150 ml.
• Large chicken egg – 1 pc.
• Sugar – 2 tbsp.
• Dry yeast – 1 tsp.
• Semolina – 80 gr.
• Water – 100 ml.
• Salt – 1 pinch.
• Odorless vegetable oil – 2 tbsp.

Cooking process:

Step 1. According to the list of ingredients, measure all the products in the required quantity. Heat the water and milk a little.

Step 2: Pour milk and water into a bowl. Next, add sugar and a teaspoon of dry instant yeast, mix the ingredients.

Step 3. Then add semolina, mix the mass.

Step 4. Sift the flour through a sieve and add it to the dough. Knead the mixture well so that no lumps remain. Cover the bowl with cling film and place in a warm place for at least 1 hour.

Step 5. After a while, you will see that the dough has increased in volume several times.

Step 6. Now break the chicken egg into a small container and beat it with a whisk. Pour the resulting mass into the dough and mix well.

Step 7. The consistency of the dough will be thick, add water little by little until it becomes liquid, like dough for regular pancakes.

Step 8Heat the frying pan over high heat, grease its bottom with vegetable oil. Pour in small portions of the dough and turn the pan so that it spreads in a circle. Fry the pancakes on both sides for 30-40 seconds.

Step 9. Tatar semolina pancakes turn out porous and fluffy; serve them warm, although they are also delicious chilled. Bon appetit!