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Semolina pancakes

Semolina pancakes

A tasty, filling snack for the whole family! It often happens that a little semolina porridge is left over from breakfast, or that not everyone in the house is a fan of this wholesome, nourishing cereal. Here's a great way to turn plain semolina porridge into tender little pancakes.

Snezhana

Recipe author

Composition / ingredients

Servings:

Semolina

Milk

300

Wheat flour

Egg

Butter

Sugar

1.5

Salt

Vanillin

Vegetable oil (for frying)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 4 g

Fats 40 % 14 g

Carbohydrates 49 % 17 g

203 kcal

GI: 18 / 24 / 59

Cooking method

Cooking time: 40 min

Step 1:

Gather the ingredients from the list. It's best, of course, to cook fresh porridge specifically for the pancakes, but leftover porridge that has already cooled will work too. For the batter, though, the porridge needs to be loose, so if it has set and become too thick, thin it with a little milk or water and warm it up, stirring with a spoon until it's smooth and even.
Step 2:

If you're cooking the porridge just for the pancakes, pour the milk into a metal bowl and add the sugar and salt. Set it over the heat and bring to a boil, stirring with a spoon. Add the semolina in a thin stream, stirring with your other hand so it doesn't clump. Once the porridge is cooked, it will start to "pop," forming little craters on the surface—turn off the heat.
Step 3:

Let the porridge cool a little, then transfer it to a bowl for making the batter. Add a pat of butter and stir it in.
Step 4:

Stir in the sifted wheat flour. In a separate bowl, beat the egg until the mixture is smooth and the white no longer stretches. Pour the beaten egg into the bowl of semolina porridge. Make sure the porridge isn't hot at this point, so the egg doesn't scramble.
Step 5:

If you like, add a pinch of vanilla to the batter for a better aroma. Mix the batter well and let it rest on the counter for about 15 minutes.
Step 6:

Now for frying the pancakes. Pour vegetable oil into a nonstick or heavy-bottomed skillet and heat it well. Using a tablespoon or ladle, drop the batter onto the pan, shaping it into rounds. Fry the pancakes on one side for 2–3 minutes over medium heat.
Step 7:

Once the pancakes are golden, flip them and fry the other side until golden as well. Cover the pan with a lid and keep the pancakes in it for another couple of minutes so they cook through inside. Take the pancakes off the pan and serve with preserves, jam, or sour cream. Enjoy!