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Pancakes on semolina with yeast

Yeasted Semolina Pancakes

Tender, fragrant, and fluffy — fast, simple, and tasty. These thick, airy pancakes are a great option for any meal. They work for breakfast, as a main at lunch, or for dinner (as long as you're not counting calories, of course). With a little effort you can stack them into a pancake cake or fill them with all kinds of fillings. They're versatile, too — easy to pack for work, a road trip, or a day outdoors. Serve them with whatever you like best: condensed milk, sour cream, sweet sauces, and so on. Any drink pairs well, from a fragrant cup of tea to warm milk or other dairy drinks.

wella

Recipe author

Composition / ingredients

Servings:

Semolina

230

Milk

250

Salt

Sugar

Dry yeast

3.5

Egg

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 7 g

Fats 13 % 6 g

Carbohydrates 72 % 33 g

216 kcal

GI: 6 / 94 / 0

Cooking method

Cooking time: 40 min

Step 1:

Crack the egg into a bowl. Whisk it and gradually add the sugar, beating until the two are smooth and combined.
Step 2:

Pour the warm milk into the same bowl. Keep whisking gently, just enough to bring everything together.
Step 3:

What about the yeast? Go by what yours calls for. Mine was the kind you mix into flour, but here we're using semolina — so I just stirred it into the semolina.
Step 4:

Gradually add the semolina-and-yeast mixture to the batter, stirring well. No mixer needed here. Now add the salt — just a pinch, since these are sweet pancakes.
Step 5:

Stir everything together and set the batter aside somewhere warm. Once you see the yeast has activated and the semolina has swollen and soaked up the liquid, put a skillet on the stove — you're ready to cook.
Step 6:

For the pancakes to fry up nicely, stir the oil into the batter now. One tablespoon is plenty for this amount. Beat the batter until there are no lumps.
Step 7:

Beat the batter until smooth and lump-free.
Step 8:

Grease the heated skillet with a little oil, ladle in some batter, and tilt the pan from side to side so it spreads evenly. Fry the pancakes for about a minute and a half to two minutes per side, until golden and cooked through.
Step 9:

Serve them hot with jam, sour cream, tasty sauces, or any other topping you love — and, of course, a cup of tea or a glass of milk.

A few more tips: Add more or less sugar depending on what you're going for. You can stir extras like raisins or poppy seeds into the batter. These semolina pancakes are easiest to make in a small skillet, or poured into a mold. They come out even fluffier and more tender if you fry them covered over medium heat. If you don't care for milk, swap it for kefir, ryazhenka (fermented baked milk), yogurt, or water (though water gives a less rich flavor). You can also add flour to the semolina — equal parts, or however you prefer.