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Yeast-Raised Semolina Pancakes

These lovely semolina pancakes are wonderful with jam or whipped cream. They come out tender, tasty, and full of little lacy holes. :)

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Semolina yeast pancakes
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 19 % 8 g
Fats 28 % 12 g
Carbohydrates 53 % 23 g
232 kcal
GI: 9 / 39 / 52

Cooking method

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  • Soak the semolina in warm milk and let it sit in a warm spot for about 2 hours. Stir in salt, sugar, and yeast, then return it to a warm place until the batter starts to rise. Beat 5 egg yolks and mix them in; let the batter rise again. Add the flour, stir, and leave it to rise in the warmth. If the batter is too thin, work in a little more flour; if too thick, loosen it with warm water. Whip the chilled egg whites and fold them in. Pour in the vegetable oil and stir gently. Now cook the semolina pancakes in a hot, lightly oiled skillet.

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Semolina - 340  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Table salt - 0  kcal/100g
  • Dry yeast - 410  kcal/100g

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