Step-by-step recipe for making semolina pancakes

3-4 servings

1 hour - 1 hour 10 minutes

173 kcal

5/5 (1)

The use of semolina is not limited to preparing semolina porridge. It is used to bake pies, make the base for pastry creams, and use it for breading and compacting minced meat. We will make pancakes from it. I offer you 3 unusual recipes, you can choose any one based on the products you have.

Moroccan semolina pancakes recipe

Equipment needed: stove, blender, bowl, piece of cling film, frying pan, measuring spoon or ladle, dish, paper towel.

Ingredients

Step-by-step preparation

1. Dissolve 5 g of granulated dry yeast in 500 ml of warm water.

2. Pour the yeast solution into the blender bowl, add 50 g of sugar, 3-4 g of salt, 250 g of semolina, 100 g of flour.

3. Beat for a few seconds. If some of the flour has stuck to the sides of the bowl, scrape it off with a spatula and turn on the blender again.

4. Add 8 g of baking powder to the mixture and beat for 3-4 seconds.

5. Pour the dough from the blender bowl into a convenient large bowl. The consistency of the dough should be the same as for regular pancakes.

6. Cover the bowl with a piece of cling film and leave in a warm place for 30 minutes.

7. During this time, the dough almost doubled in volume. Remove the film and mix it with a spoon. We prepare a measuring spoon or ladle with which we will pour the dough so that the pancakes are the same size.

8. Heat the frying pan over the fire, pour 15 ml of vegetable oil into it. Distribute it in a circular motion or using a brush over the entire inner surface of the pan, then remove with a paper towel.

9. Pour a measuring spoon of batter into the center of the pan. Do not move or turn the pan; the dough should spread on its own.

10. Fry the pancake over low heat until its openwork surface stops shining and is cooked through.

    The peculiarity of Moroccan pancakes is that they are fried on only one side.

11. Remove the finished pancake from the pan and place it on a plate. Pour the next portion of dough into the pan. We bake the rest of the pancakes in the same way.

12. Prepare the sauce by mixing 100 g of melted butter with 100 ml of liquid honey.
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13. Pour sauce over pancakes when serving. The porous dough is soaked in the sauce and becomes incredibly tasty.

Video recipe

In this video you can see how beautiful Moroccan semolina yeast pancakes turn out and how easy and simple they are to prepare.

Thick Mordovian semolina pancakes: homemade recipe

Ingredients

• Milk – 350 ml +
• Mineral water – 150 ml +
• Semolina – 350 g +
• Wheat flour - 5 tbsp. l. +
• Chicken eggs - 4 pcs. +
• Powdered sugar - 5 tbsp. l. +
• Raw yeast – 20 g +
• White granulated sugar – 100 g +
• Vanilla – 2 g +
• Poppy – 50 g +
• Butter - 2 tbsp. l. +
• Vegetable oil - 1-2 tbsp. l. +

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How to cook thick Mordovian pancakes with semolina with your own hands

Mordovian pancakes are an original and tasty treat that was a favorite dish of our ancestors. Every home cook should have a couple of recipes for such great baked goods in their arsenal.

They are ideal for any family holiday, or even just for lunch. Believe me, after tasting this dish, even your ordinary day will turn into a holiday.

Making our own dough for Mordovian pancakes

• First of all, heat the milk until it is warm. Pour it into a bowl and combine with yeast and sugar. Stir well until the yeast is completely dissolved.
• Then sift the wheat flour and add to the milk. Stir well (even if there are lumps, it’s okay, they’ll mix well afterwards).
• Leave the dough for 20-30 minutes in a warm place.

Making the dough for milk pancakes with sparkling water and semolina

• At this time, beat the eggs with vanilla sugar and softened butter. It is best to use a whisk for this purpose, but you can also use a mixer.
• When the dough has doubled in size, carefully add the egg mixture into the bowl and stir. Then add semolina and stir thoroughly again. Place the dough in a warm place for 2 hours, do not cover with film.
• Stir the fluffy dough, gradually pour in warm water and bring the pancakes to the desired state. The dough should be like thick sour cream. Lastly, add the poppy seeds and stir again.

Fry (bake) soft semolina pancakes in a frying pan

Take a frying pan for frying pancakes and grease it with vegetable oil or pork fat.

It is better to fry thick pancakes in a Teflon-coated frying pan: this way they will be less greasy and healthier.

• Pour a portion of the dough into the bottom of a well-heated frying pan; if necessary, smooth it out with a silicone spatula.
• Fry the pancakes over medium heat until golden brown. It is best to flip pancakes using a spatula.

Place the yeast pancakes in a stack, each pancake, while still hot, grease with butter and sprinkle with powdered sugar.

Recipe for pancakes with semolina with yeast

Calorie content – ​​195 kcal. Cooking time - 1.5 hours. Necessary equipment: stove, bowl, whisk, ladle, pancake frying pan, flat plate.

Ingredients

Step-by-step preparation

1. Pour 800 g of semolina, 4-5 g of salt, sugar in an amount from 75 to 125 g into a deep bowl, depending on how sweet you want to achieve.

2. Break 3 eggs and mix them with semolina with a whisk.

3. Pour 0.5 ml of warm milk and knead the thick dough, carefully breaking up the lumps.
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4. Pour another 0.5 liters of warm milk and stir thoroughly until smooth.

5. Add 10 g of compressed yeast and stir the dough until it is completely dissolved.

6. Leave the dough to rise for 30-40 minutes.

7. We dilute the risen dough with 200-400 ml of hot milk to the desired consistency: the thinner the dough, the thinner the pancakes will be and vice versa.

8. Pour 100 ml of sunflower oil into the dough and mix thoroughly.

9. Heat a pancake pan on the stove.

10. Pour a small amount of dough into a ladle. Holding the pan suspended, distribute it evenly over the entire surface using circular movements.

11. Place the pan on the stove and fry the pancake first on one side, then turn it over and brown it on the other.

12. Remove the finished pancake from the pan and place it on a flat plate.

13. We bake the rest of the pancakes in the same way. We stack the finished ones on top of each other.

14. The pancakes turn out thin, appetizing, with numerous small holes.

Video recipe

After watching the video, you can see that it is no more difficult than ordinary unleavened ones to prepare yeast pancakes with semolina (they are also called Tatar or Mordovian), how easy it is to make them thick or thin as desired.

Cooking method:

Combine lukewarm water with semolina, stir thoroughly and set aside for about a quarter of an hour. In a separate container, mix a little warmed (but not too much) milk with sugar and yeast, leave to activate for the same 15 minutes.

Pour the rest of the milk into the pan, heat it a little (to your body temperature) and stir in, first of all, the swollen semolina. Then add the egg, oil, salt and the already active yeast mixture.

Lastly, add flour to the liquid mass, focusing on the desired thickness of the dough. Cover the pan with the dough and put it in a warm corner of the kitchen.

After about 40 minutes the dough has partially risen, mix it well and put the pan back in the heat.

Literally another third of an hour, and the yeast preparation almost crawls out of the container. You can start frying pancakes. Gently, without stirring, scoop out the dough with a ladle and pour it into a hot and oiled frying pan.

Fry the pancakes over moderate heat, first on one side, then turn over and wait until the other side is browned.

If you wish, you can grease each pancake with butter while frying. And very soon a decent stack of aromatic, soft and very tasty pancakes will grace your table.

Call your household members immediately to take the test.

Bon appetit!!!

Recipe author: Irina Kalinina.

How and with what to serve

Pancakes with semolina made with milk and yeast turn out porous and airy. Serve them with jam, honey, condensed milk, syrup, and pour melted butter. They will easily absorb any of these additives and become incredibly tasty. You can wrap all kinds of fillings in thin ones : cottage cheese, twisted boiled meat, stewed vegetables, fresh fruit, rolled up in an envelope, a tube, a triangle.

Thick ones should be treated like a flatbread : Place the filling on one half and, folding, cover the other. Thick pancakes are ideally filled with stewed vegetables and meat, salted fish and caviar.

Cooking with oatmeal instead of flour

It’s especially nice to eat pancakes when you know that they are also very healthy. These golden rounds contain the familiar oatmeal, which is rich in fiber. And this is very important for our body.

Thanks to this cereal, the composition will contain less flour, which is very pleasing. You can replace it with oatmeal in everything.

• Oatmeal - 200 gr.
• Flour - 70 gr.
• Milk - 60 ml.
• salt - 1-2 tsp.
• granulated sugar - 1 tbsp.
• baking powder - 10 gr.
• Vegetable oil - 60 ml.
• table egg - 3 pcs.

• Prepare a large bowl and break eggs into it, add sugar, salt and baking powder.
• Pour oatmeal, flour and full milk into the same mixture. Mix everything carefully with an immersion blender.

• Pour in the rest of the warm milk and beat again. We do this so that there are no lumps in the dough.

• Grease a heated frying pan with vegetable oil, pour the dough into the center of the frying pan and tilt the frying pan in different directions and roll out the dough over the entire surface.

• Using a spatula, carefully release the edges and turn over and fry on both sides until done. Before each pouring of the dough, you need to mix it.

The above layout makes about 15 pancakes. You can double the layout if you wish. I suggest you try the above first, and then decide for yourself.

Serve the finished pancakes with butter or sour cream. Can be with sweet filling. Bon appetit!

Recipe for pancakes with semolina in milk without yeast

Calorie content – ​​213 kcal. Cooking time - from 50 minutes to 1 hour. Necessary equipment: stove, 2 bowls, whisk, towel, ladle, pancake frying pan, silicone brush.

Ingredients

Step-by-step preparation

1. Break 2 eggs into a large bowl and whisk until smooth.

2. Pour in 75 g of sugar and 2 g of salt, stir until completely dissolved.

3. Pour 200 ml of not very cold milk, stir.

4. Pour in 180 g of semolina and mix thoroughly.

5. Pour in 60-70 g of flour and stir with a whisk until all the lumps disperse and the dough becomes homogeneous.

6. In a small container, quench 7-8 g of soda with 15 ml of vinegar and add to the bowl with the dough. Mix.

7. Cover the bowl with a towel and leave the dough for 20 minutes.

8. Place the pancake pan on the fire. When it is hot enough, grease with vegetable oil and reduce the heat to medium.

9. Use a ladle to scoop a small amount of dough and pour it into the center of the pan.

10. Lifting the edge, we make sure that the bottom of the pancake has acquired an appetizing degree of tanning and turn it over to the other side.

11. We fry the rest of the pancakes and call everyone to the table.

Video recipe

After watching the video, you can see how beautiful and original pancakes with semolina turn out, and also appreciate the speed and ease of execution of this simple recipe.

Recipe 4: Tatar thick pancakes with semolina step by step with photos

A recipe for lovers of fluffy and light yeast pancakes, and those who have not tried them yet. I really liked these pancakes! Despite the spartan set of products, the result is a huge stack. By the way, this pile was happily eaten by “those who don’t like” thick pancakes))

It’s convenient to leave pancakes overnight and feed your family with aromatic pastries in the morning.

I’ve come across many variations of these pancakes, I’m sure they’re all delicious, but this one captivated me with its budget and taste!

1 part:

• Semolina - 160 g (1 cup)
• Flour - 300 g (approx. 2 cups)
• Water - 0.5 l (you can mix water with milk, but it works great with water alone)
• Sugar - 2 tbsp.
• Yeast - fresh - 15 g

Part 2:

• Eggs - 2 pcs.
• Sugar - 2 tbsp. with a slide
• Salt - 1 tsp.
• Soda - about 5 tsp.
• Vegetable oil - 2-3 tbsp.

For lubrication and feeding:

• Butter
• Sour cream
• Jam
• Sweet sauces
• Salmon, salmon, caviar

First, let's prepare 1 part, it can be called a dough.

Yeast must be mixed with sugar until a fluid, homogeneous mass is obtained.

In a large bowl, so as not to run away, knead the dough.

My bowl volume is 5 liters.

Mix water, semolina, flour, yeast.

Knead the dough like a fairly thick sour cream.

Leave to ferment overnight or for at least 5 hours. You can set it in the morning and bake in the evening, well, you understand - you need to let the yeast work))

We just leave it on the table, no need to put it in the refrigerator.

After a given time, gradually, stirring, add products from list 2 to the dough: salt, eggs, sugar, vegetable oil, soda.

You can dilute the soda in a tablespoon of water so that it mixes more evenly into the dough.

Stir thoroughly.

Next, we evaluate the resulting mass; if there is no fluidity in the dough, then add a little warm water.

The dough should flow.

It takes me about 50 grams of water, sometimes I immediately dilute soda in it.

The thickness of the pancakes depends on the thickness of the dough - the thicker the dough, the thicker the pancakes.

If you have time, you can let it sit for 10 minutes; if not, you can bake right away.

Let's start frying.

Nothing new - everything is as usual.

We heat the frying pan, grease it only before the first pancake, the pancakes do not stick to the pan.

Bake over medium heat on both sides.

That's how delicate they are.

The thicker your pancakes, and they can be made very thick, the lower the fire for the pancake to cook.

Grease the finished pancakes with butter.

Serve with jam, sour cream, etc.

This is how fluffy these yeast pancakes turn out.

There are a lot of them and they are quite filling.

Other cooking options

Even if you have your favorite proven recipe, it would be absolutely useful to have several spare ones. For example, there is bad weather outside, but there is no milk in the house. Give up dessert or perform a feat? The recipe for water pancakes with eggs will save you from this painful choice.

If you are going to fast, check out the recipe for pancakes on water without eggs, it will make giving up your usual food less of a pain. Beer pancakes do not contain alcohol, they turn out airy and literally saturated with bread aroma. Buckwheat pancakes have their own special taste. Prepare them for Maslenitsa and please your loved ones. Try pancakes with banana to find out what a “successful combination” is.

I hope my recipes helped you prepare this ordinary dish in an unusual way. Write about your impressions. Good luck to you and successful culinary experiments!

Yeast semolina pancakes

Such a delicacy as pancakes is found not only in Russian cooking, but also in the cuisines of many peoples of the world. Everywhere they are prepared in their own way, and the pancakes that we are used to baking differ from the food prepared in Japan or, say, Canada. Maslenitsa has been celebrated in Rus' for a long time. At the end of February they said goodbye to the winter, sang songs, danced and treated them to pancakes.

Even now, pancakes remain very popular, and with the onset of Maslenitsa week, every housewife tries to find and try a delicious pancake recipe. It's no secret that the softest and most tender pancakes are made from yeast dough. This recipe is not as simple as, say, a recipe for pancakes on water, but repeating it will not be difficult for you.

Yeast pancakes with semolina are tender, porous and incredibly tasty thick pancakes!

Another creation option

Pancakes made with semolina and kefir are more fluffy and satisfying. This recipe for pancakes with semolina without yeast is very simple and quickly memorable. For these American pancakes you need:

• semolina - 80 grams;
• full-fat kefir - half a glass;
• sugar - about 40 grams;
• 1 gram of salt;
• 150 grams of sifted quality flour;
• 1 medium egg;
• boiled clean water - 200 ml;
• vegetable oil - 20 grams.

1. The recipe for pancakes with semolina says: kefir heated to room temperature (or even warmer) should be mixed with semolina, egg, white flour and salt. It is necessary to mix thoroughly so that the dough is not just homogeneous, but all the components merge together. The thickness should exceed sour cream, but not be excessive. 2. Then you need to add water (stirring) and mix the resulting mixture. Now the dough should resemble sour cream - it will spread well and be highly homogeneous. 3. Such unpretentious pancakes must be fried in oil on both sides until a beautiful golden surface is obtained. The best addition to pancakes would be currant jam. Fragrant homemade tea with semolina pancakes is a great treat for the weekend.

Preparation

Pour warm milk into a fairly large bowl (the dough will grow significantly during the proofing process), add sugar, and add yeast.

Leave to activate the yeast for 10-15 minutes. If during this time a lush foamy “cap” has not grown on the surface of the milk, alas, most likely nothing will happen - apparently, you got low-quality or expired yeast.

If the “cap” still appears, add salt to the bowl and break the eggs. Mix.

There is no need for any super-homogeneity - just combining the products is enough. Add vegetable oil.

Add semolina.

Stir - the dough will be quite thick, but still pourable.

Cover the bowl with cling film and put it in a warm place to proof for 1.5-2 hours. During this time, the dough will greatly increase in volume and become light and foamy inside.

Pour in a glass of boiling water. Stir the dough - it will become smoother and more beautiful.

We heat the frying pan, lightly grease it with oil for the first time (later fry the pancakes without additional oil at all or regularly lubricate the surface of the frying pan with it, depending on your dishes). Pour a small amount of dough in the center and set the heat to slightly less than medium.

Fry on the first side until the surface of the pancake becomes visually dry. Turn over and keep on the second side for about half a minute.

Remove from heat and immediately grease generously with butter. It is better to melt the butter in a separate bowl, but you can also use oil that has been left for a sufficient amount of time at room temperature and softened - this way the consumption will be less.

Serve immediately, hot. If you're hoping to try the pancakes after they've cooled, don't get your hopes up: they'll disappear before they even cool!

Pancakes without flour

The recipe for pancakes made from semolina without adding standard flour is no less popular. To prepare such tempting and beautiful products you will need:

• half a liter of fresh kefir;
• 200 grams of oatmeal;
• 150 grams of semolina;
• three medium eggs;
• vegetable oil - 70 grams;
• sugar - 60 grams;
• salt - a quarter of a teaspoon;
• soda - about two grams (a third of a teaspoon);
• sour cream (50 ml).

So, let's look at another recipe for pancakes with semolina. Its peculiarity is that the main ingredient is oatmeal. These pancakes will be filling, but dietary. They will come in very handy for the children's table.

1. Pour selected oatmeal and semolina into a deep bowl and pour kefir over them. Then leave the mixture to swell in a warm place for two hours.
2. When the semolina and oatmeal have absorbed the kefir, you can safely beat in the eggs and add salt, sugar and vegetable oil. Then mix all the ingredients.
3. You need to fry the pancakes in a greased and hot frying pan, leveling the mixture over its entire surface. When serving such lush and aromatic products, you can add sour cream and a couple of pitted cherries.

The recipe for pancakes with semolina and milk will appeal to lovers of a delicate and fine texture. These products don’t just turn out lacy and thin, they turn out fried.

For these pancakes you need to take:

• ten grams of real butter;
• three full glasses of full-fat milk;
• half a glass of wheat flour and the same amount of semolina;
• a little salt and sugar.

1. Bring one glass of fresh milk to a boil. Then you need to slowly pour in the semolina. 2. Next you need to add butter and salt with sugar. Boil the paste and leave to cool. 3. Mix white flour with the yolks and the remaining milk, mix them well first alone, and then add the porridge to them. 4. Next, the process becomes banal and simple. Pancakes are fried in a hot frying pan and served with all sorts of delicacies. The aroma of the milk base will allow you to combine such pancakes with sour cream or whipped raspberries with sugar.

Cooking pancakes from semolina - 5 step-by-step recipes

In this article you will learn how to prepare fluffy, tender, porous and very tasty pancakes with semolina. Below is a selection of 6 popular recipes in which the entire cooking process is described in as much detail and clarity as possible. I'm sure you'll like one of them! The first recipe is accompanied by step-by-step photographs, the rest are simply with a photo of the finished dish (they are almost all similar in appearance). Here you can also watch a video on the topic, and at the very end there are useful culinary notes.

For convenience and to save time, you can select the desired item in the article menu.

An interesting version of pancakes with banana

Dedicated to banana lovers. We are preparing a very interesting dough that contains a fairly soft fruit. To make these pancakes, we only need two simple ingredients that you can probably find in any refrigerator.

• chicken egg - 3 pcs.
• bananas - 2 pcs.
• sunflower oil - for frying

• For the dough, it is best to use softer bananas and country-style eggs. This way our baked goods will come out with a richer taste and color.
• Place chopped bananas in a prepared deep bowl and break the eggs, beat everything with a blender. You can fry pancakes from the finished dough, but I suggest you fry small pancakes.

• Using a large spoon, pour the dough into a heated frying pan in small portions. And as soon as small holes begin to appear on top, you can turn it over to the second side.

The finished pancakes have a rich banana flavor, making them a great option for a morning snack. Or you can serve them on the holiday table for the children, everyone will be happy.

Many people think that cooking pancakes without flour is impossible, but we proved the opposite with the help of a small selection. All recipes are very easy and accessible to each of you. Bon appetit!

Good day everyone.

Maslenitsa is approaching and it’s time to dust off your recipe books and look for interesting recipes for pancakes and pancakes. I remember last year I tried to post as many different options for preparing pancake dough as possible: with milk, kefir, and just water. He also paid special attention to the proper baking and presentation of pancakes.

But I somehow forgot that pancakes are not only thin and delicate, in many cuisines of the world, on the contrary, they are specially made thick and fluffy.

Well, how can you guarantee that your baked goods will be fluffy? It’s easy, you need to take semolina, which swells when wet, and add yeast to the recipe, which will raise the pancake dough.