What are semolina pancakes? These are flawless, slightly delicate and golden pieces. The recipe for pancakes with semolina is rather unusual. But it is this crumbly cereal that perfectly complements and enriches the taste of the dish.

Serve hearty and insanely delicious pancakes on semolina with sweet jam, aromatic condensed milk or caramel. Folded with a napkin and decorated with a couple of cherries, they will become the most original and distinctive table decoration.

You can cook lace and fragrant pancakes not only for the holidays, but also on any day. Fresh and warm, they will wonderfully cheer you up and will become just the perfect treat for fragrant tea.

The first option for cooking products with yeast

The recipe for yeast semolina pancakes is pretty simple. The same familiar ingredients remain with all the long-learned basis, but with a small "interference" of the aforementioned cereal.

To make magical and aromatic semolina pancakes you will need:

• one full glass of semolina;
• 3 eggs;
• a third of a glass of vegetable oil;
• clean warm water (a little more than 1.5 liters);
• 3 incomplete tablespoons of sugar;
• ordinary wheat flour (one and a half glasses);
• a tablespoon of dry quality yeast;
• for lubricating semolina masterpieces;
• salt to taste (about 0.5 teaspoon).

Cooking pancakes

First step

First you need to dissolve sugar in lukewarm water (a third of a glass) and pour the rest of the water into a deep bowl, add semolina and a sweet yeast mixture. The resulting mass must be thoroughly and scrupulously mixed. As a result, you should get a homogeneous mixture with bubbles.

Second phase

Next is the turn of salt and sifted wheat flour... It is necessary to fill them up gradually, mixing the whole mass, without leaving lumps and hidden tubercles. The resulting dough should resemble homemade fatty sour cream. If it comes out thicker and with lumps, you should add a little warm water. This breathable yeast mixture is called sourdough. It is she who now needs to be left warm for six hours, so that the dough "plays" and reaches the desired state.

The final stage

After 6 hours, mix home eggs and vegetable oil in a bowl. This mass must be poured and mixed well with the dough. Now yeast fragrant dough will not stick to the pan. The added oil will help bake premium golden semolina pancakes. The recipe for these products will certainly be requested by all guests who have tried them.

Another way to create

Pancakes with semolina and kefir turn out to be more lush and satisfying. This recipe for pancakes with semolina without yeast is very simple and quick to remember. For such it is necessary:

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

Preparation

1. The recipe for pancakes with semolina says: kefir heated to (or even warmer) should be mixed with semolina, egg, white flour and salt. It is necessary to mix properly so that the dough is not just homogeneous, but all the components merge together. Density should exceed sour cream, but not be excessive.
2. Then pour water (stirring) and mix the resulting mixture. Now the dough should look like sour cream - it will spread well and the uniformity will be high.
3. It is necessary to fry such unpretentious pancakes 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 - a great weekend treat.

Pancakes without flour

Equally popular is the recipe for semolina pancakes without adding standard flour. To prepare such tempting and beautiful products, you will need:

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

So, consider another recipe for semolina pancakes. Its peculiarity is that the main ingredient is oatmeal. Such pancakes will be hearty, but dietary. They will come in very handy for the children's table.

Cooking the dish:

1. Pour selected 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 semolina and oatmeal absorb kefir, you can safely drive in eggs and add salt, sugar and vegetable oil. Then mix all the ingredients.
3. It is necessary to fry the pancakes in a greased and hot frying pan, leveling the mixture over its entire surface. When serving such lush and aromatic items, you can add sour cream and a couple of pitted cherries.

With milk

The recipe for pancakes with semolina and milk will appeal to lovers of delicate and fine texture. These products come out not just lacy and thin, they turn out to be fried.

For such pancakes you need to take:

• ten grams of real butter;
• three full glasses of fat milk;
• half a glass of wheat flour and the same amount of semolina;
• some 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 oil and salt with sugar there. Boil the gruel and leave to cool.
3. Mix the white flour with the yolks and the remaining milk, mix them well at first alone, and then add the porridge to them.
4. The process then becomes trivial and simple. Pancakes are fried in a well-heated skillet and served with all sorts of goodies. The aroma of the milk base will allow you to combine such pancakes with both sour cream and whipped raspberries with sugar.

Conclusion

Now you understand how pancakes with semolina are made. We told you the recipe for making products, and not one, but four at once. Bon Appetit!

Original pancakes with semolina are quite a bit different from classic recipes wheat pancakes, and turn out beautiful, fluffy and appetizing. Pancakes with semolina, prepared only from high-quality fresh ingredients, are in no way inferior in their taste pancakes cooked in wheat flour, and for many may seem more delicious. Semolina gives the pancakes their firmness and characteristic flavor. Such pancakes are quite simple to prepare, they can be cooked with yeast and yeast-free dough, with or without added wheat flour. As a liquid base, you can use plain water, milk, kefir, fermented baked milk or yogurt. Experimenting with the composition of the dough, you can get original pancakes for breakfast or for dessert.

Thick semolina yeast pancakes with milk "Like grandmother's"

Ingredients:

• liter of cow's milk
• 1 tbsp. semolina
• half a cup of sugar sand
• half cup vegetable oil
• 4 fresh eggs
• 10 grams of fast-acting yeast
• 4 tbsp. wheat flour

Recipe:

1. Heat 0.7 liters of milk and add fast-acting yeast to it.
2. Then add semolina mixed with flour and all the sugar into the milk. Stir the mass so that there are no lumps, cover with a clean towel and put in a warm place to approach. The dough should be thick, like for pancakes.
3. In a fluffy, suitable dough are added fresh eggs and vegetable oil. Everything mixes well.
4. The remaining milk is brought to a boil, quickly poured into the dough mixture and instantly mixed.
5. The finished dough must be placed in the heat for another half an hour.
6. Lush pancakes are baked until a beautiful golden brown crust on both sides, in a small frying pan.

The recipe is very unusual at first glance, but having tried to cook such pancakes at least once, it will be impossible to refuse them.

Lush manna-oatmeal pancakes on kefir: a recipe without flour

Ingredients:

• faceted glass of semolina
• faceted glass of small oatmeal (it is better to take those that are quick cooking)
• half a liter of kefir
• 3 chicken eggs
• 50 grams of granulated sugar
• 5 grams of salt
• 6 grams of baking soda
• 50 grams of sunflower oil

Yeast pancakes with semolina turn out to be incredibly beautiful and mouth-watering. They are plump with large holes, very satisfying. They are best served with honey or jam - it will be very tasty. In general, if you want unusual pancakes, then I recommend trying these.

Ingredients

To make yeast pancakes with semolina, we need:

0.5 liters of milk;
1.5 cups semolina;
1 cup flour
150 ml of water;

3 tbsp. l. vegetable oil;
2 eggs;
3 tbsp. l. Sahara;
1 tsp dry yeast;
1 tsp salt;
vegetable oil for frying.

Cooking steps

Heat the milk, add yeast, sugar and stir. Leave for 15 minutes in a warm place until a frothy cap appears. Then add eggs to the yeast mixture and beat with a whisk.

In a bowl, mix sifted flour with semolina, salt and add to the yeast mixture, mix thoroughly.

Add 3 tablespoons of vegetable oil, warm water to the resulting dough and mix until smooth.

Cover the bowl with the lid and leave warm for 1.5-2 hours. Then stir the dough and you can start frying semolina yeast pancakes.

Grease a well-heated frying pan vegetable oil, pour in a little dough and, tilting the pan, distribute the dough evenly over the bottom. Bubbles will begin to appear on the surface of the pancake. Fry the pancake on one side until golden brown.

Then turn the semolina yeast pancake over and fry on the other side until golden brown.

Fold cooked yeast pancakes with semolina in a pile and serve with tea or milk.

Bon Appetit!

This recipe has been in our family for a very long time, my mother read it in some culinary newspaper. And now, if you need a win-win option (for example, for Shrovetide to school), I always use this recipe.
Yes, it takes some time to prepare, but the pancakes turn out to be invariably beautiful, ruddy, perforated and delicious ... With this recipe, even a novice hostess can shine with pancakes.
The flour for these pancakes must be SOWED IMMEDIATELY! Do not be lazy, this is the key to success.
V a large pot(note that the dough will increase in volume, it is better to take 4-5 liters) pour 750 ml of milk, heat (to a temperature of about 37 degrees), add salt, sugar, semolina, yeast, sugar, flour. Stir everything well (the dough is thick enough at this stage) and leave for 30-40 minutes in a warm place. Do not cover with a lid, it must breathe! Can be covered with a towel.

The dough should increase in volume by about three times. And it looks like this.

Now add eggs, vegetable oil, mix well. Then boil the remaining milk (250 ml) and brew the dough. We are waiting for another 15-20 minutes, and in a frying pan. This is what the dough looks like before baking.

Sometimes you need a little more liquid for brewing if the semolina swells a lot. In this case, you can safely add some water from a boiling kettle. In general, in the end, the dough should turn out like average sour cream - be quite thick and viscous, but at the same time spread on its own in the pan.
Grease the pan only before the very first pancake. Pancakes are baked very quickly. On the one hand, they turn out like this (I like fried ones):

And this is the other side.

From this amount of dough, 35-40 medium-sized pancakes are obtained.

You can eat with anything - honey, sour cream, jam, salted fish and caviar - to taste and color, as they say ...
Bon Appetit!

How to cook a recipe for yeast pancakes on semolina - a complete description of the preparation so that the dish turns out to be very tasty and original.

Date of publication: 2011-12-16

I liked the recipe: 71

Ingredients:
milk - 1 liter;
semolina - 0.5 cups;
salt - 1.5 tsp;
granulated sugar - 2 tbsp. spoons;
vegetable oil - 0.5 cups;
chicken eggs - 5 pcs. ;
wheat flour - 4.5 cups;
dry yeast - 1 sachet (11 g)

This recipe has been in our family for a very long time, my mother read it in some culinary newspaper. And now, if you need a win-win option (for example, for Shrovetide to school), I always use this recipe.
Yes, it takes some time to prepare, but the pancakes turn out to be invariably beautiful, ruddy, perforated and delicious ... With this recipe, even a novice hostess can shine with pancakes.
The flour for these pancakes must be SOWED IMMEDIATELY! Do not be lazy, this is the key to success.
Pour 750 ml of milk into a large saucepan (note that the dough will increase in volume, it is better to take a 4-5 liter one), heat (to a temperature of about 37 degrees), add salt, sugar, semolina, yeast, sugar, flour. Stir everything well (the dough is thick enough at this stage) and leave for 30-40 minutes in a warm place. Do not cover with a lid, it must breathe! Can be covered with a towel.

The dough should increase in volume by about three times. And it looks like this.

Now add eggs, vegetable oil, mix well. Then boil the remaining milk (250 ml) and brew the dough. We are waiting for another 15-20 minutes, and in a frying pan. This is what the dough looks like before baking.

Sometimes you need a little more liquid for brewing if the semolina swells a lot. In this case, you can safely add some water from a boiling kettle. In general, in the end, the dough should turn out like average sour cream - be quite thick and viscous, but at the same time spread on its own in the pan.
Grease the pan only before the very first pancake. Pancakes are baked very quickly. On the one hand, they turn out like this (I like fried ones):

And this is the other side.

From this amount of dough, 35-40 medium-sized pancakes are obtained.

You can eat with anything - honey, sour cream, jam, salted fish and caviar - to taste and color, as they say ...
Bon Appetit!

Semolina pancakes were prepared by my grandmother, as a rule, in honor of a dear and distinguished guest. And I cooked for the holidays too. She served them in a simple way, with honey and country sour cream from the separator. All the guests asked their grandmother for the recipe for these fat lush pancakes... And they were surprised that the pancakes include semolina.

• semolina - 1 glass;
• wheat flour - 1.5 cups;
• dry yeast - 1 tablespoon;
• salt - 0.5 teaspoon;
• granulated sugar - 3 tablespoons;
• water - 1/3 cup + 0.5 l;
• vegetable oil - 1/3 cup;
• eggs - 3 pieces;
• ghee for greasing pancakes.

Dissolve granulated sugar and yeast in warm boiled water (1/3 cup). Pour the remaining water into a bowl with high walls, mix with semolina, add diluted yeast, stir until smooth. Add salt and sifted flour, stir. The mass should be like thick sour cream. If it's too thick, add a little warm water.

Cover the bowl with the dough with a towel and leave to rise for 5-6 hours in a warm place.

After 5-6 hours, beat eggs and vegetable oil in a second bowl. Add this mass to a bowl with dough and mix until smooth. Add the oil to prevent the pancakes from sticking to the pan. When baking, the pan does not need to be oiled.

Heat the pan well. Pour a ladle of dough into the middle of the pan. The dough spreads evenly by itself, without assistance and rotational movements. Cover the skillet with a lid and bake the pancake for 1 minute on each side over medium heat.

The pancakes will turn out to be thick, fluffy, with holes, like the sun. Fold the semolina pancakes in a stack, grease each one with melted butter. Serve with honey and sour cream.

Recipe for pancakes with semolina with yeast

Pancakes are a very ancient food. They were prepared for breakfast, lunch and dinner. Over time, certain additions began to be made to the pancake recipe. Each housewife may have her own. But there are some immutable rules, without which no pancake will succeed.

Yeast pancakes on semolina - hearty and tasty dish suitable for lunch or dinner. In the morning, you simply will not have time to cook them, since the process takes a sufficient amount of time. But the result is worth it.

• semolina - 2 glasses
• wheat flour (w / c) - 1 tbsp.
• milk - 0.5 liters
• water - 0.5 tbsp. (more may be needed)
• chicken eggs - 3 pcs.
• dry yeast - 1 sachet
• butter - 50 gr.
• sugar, salt - to taste.

You will have an average of about 30 pancakes. But it all depends on the volume of the pan.

If you want to make the pancakes thicker or pancakes in general, thicken the dough and spread it in small heaps with a spoon on a hot skillet.

It is imperative to fry such pancakes over low heat so that they are completely baked inside.

1. Boil milk and let it cool down to 38-40º. Pour yeast, sugar and a little salt into warm milk. Stir lightly. Leave it for a while to let the yeast begin to interact with the milk. The mixture is ready when bubbles appear on the surface.
2. Mix all dry ingredients in a separate bowl.
3. Separate the whites from the yolks and beat them with a mixer or whisk until they become tight. Beat the yolks separately.
4. Mix "frothy" milk with whipped yolks and add the dry component of our dough to them. Mix well, preventing lumps from forming.
5. Melt the butter in the microwave or in a water bath (in no case on fire, the butter will taste bitter and spoil the taste of the pancakes).
6. We add the melted butter and warm water to the dough, stirring constantly. The amount of water at this stage can be used to adjust the thickness of the dough, and, accordingly, the thickness of the pancakes.
7. Cover the dish with the dough with a towel or cling film and leave it to rise for an hour and a half. During this time, the dough will acquire all the necessary qualities, the semolina will swell and absolutely will not be felt in the pancakes.

If you want drier pancakes, do not add butter to the dough. But then you will need to grease the pan with fat before frying the next pancake so that the pancakes do not stick.

Preheat the skillet well and literally drip some vegetable oil into it. You don't have to repeat this procedure, as the dough contains oil, and it will prevent the pancakes from sticking to the pan.

Pour the dough into a skillet and reduce heat immediately. You need to fry such pancakes over low heat.

Even in a skillet, the dough will bubble and the pancakes will become fluffy and fluffy.

Fry on both sides until a caramel color is obtained. Grease hot pancakes butter even if it is in the dough.

There is no specific amount of sugar and salt in this recipe. You can vary these ingredients yourself. It all depends on what kind of pancakes you want to cook - sweet or salty.

Serve whatever you can think of with such pancakes. They go well with first courses instead of bread. They can be a separate dish and served with sauces, jam, cream, sour cream, red caviar and red fish.

If you show your imagination, then each housewife will find in her refrigerator some products that can be used to prepare original pancakes for treats for Shrovetide or just for breakfast.

Yeast pancakes on semolina will be an excellent base for making pancakes with baked goods. This dish will certainly please your guests.

1. Hard-boiled eggs, finely chop, season with spices and mayonnaise (there should be not a lot of mayonnaise so that the egg mass does not disintegrate).
2. Fry mushrooms with onions, season with spices to taste. Cool the mushrooms a little and rub in them hard cheese... We mix.
3. Cut the red fish into small strips or cubes, whatever you like. You can also add hard cheese.

Pour pancake dough in a skillet. While the pancake is frying on one side, on the other, still damp, evenly spread the heat. Turn over and fry until tender.

Surely every housewife has frozen fruits in reserve. Defrost them, fold them in a colander to remove excess water. Bake in the same way as salted pancakes.

Such pancakes must be baked over low heat so that they are cooked completely and the heat does not burn.

Shrovetide is a great time to pamper yourself and your family with delicious pancakes. But you can cook pancakes just for breakfast or for dessert. Experiment with new recipes, share your signature tips, and have fun with spring. The more pancakes in the kitchen, the brighter and warmer the sun that wakes up after winter will be.

Pancakes with semolina yeast

Such a delicacy as pancakes is found not only in Russian cuisine, but also in the cuisines of many nations of the world. Everywhere they are cooked in their own way, and those pancakes that we are used to baking are different from the food cooked in Japan or, say, in Canada. For a long time in Russia, Maslenitsa was celebrated. At the end of February, they saw off the winter, sang songs, danced and treated them to pancakes. And now pancakes remain very popular, and with the onset of Shrovetide week, each hostess tries to find and try delicious recipe pancakes. It's no secret that the softest and tender pancakes are obtained from yeast dough... This recipe is not as simple as, say, a water pancake recipe. but it will not be difficult for you to repeat it. Yeast pancakes on semolina are tender, porous and incredibly tasty thick pancakes!

• warm milk - 250 ml
• warm water - 250 ml
• semolina - 1 glass
• flour - 1 glass
• dry yeast - 1 tsp
• sugar - 1.5 tablespoons (or to taste)
• salt - 0.5 tsp (or to taste)
• egg - 1 pc
• odorless vegetable oil - 2 tablespoons
• vanillin - 1 g (optional)

a glass with a volume of 200 ml.

How to cook yeast pancakes with semolina:

Drive an egg into a deep bowl, add sugar, salt and grind everything with a whisk.

Pour in milk and water. The liquid added to the dough must be warm. Add dry yeast and vanillin. Mix everything well.

Gradually, stirring the dough with a whisk, add flour and semolina. After them, pour in vegetable oil. Mix. Cover the bowl with the dough with a lid or tighten with cling film, cover in a warm place for 1.5-2 hours.

During this time, the semolina will swell, and the dough will rise and become porous.

After rising, the dough will be ready for baking pancakes.

Take a frying pan and brush the bottom with a thin layer of vegetable oil. Many people grease the skillet with a piece of bacon - this is also a great way to keep the pancakes from sticking.

After the pan is well heated, pour a ladle of dough into the center of the pan. Rotate the pan in a circular motion so that the dough is distributed into a round pancake. Fry the pancake on each side until golden brown, while covering the pan with a lid.

Place the baked pancakes in a stack on a dish. To make the pancakes on semolina even tastier, grease each removed pancake with butter.

Yeast semolina pancakes are delicious with any sweet toppings. They get a little thicker regular pancakes, and at the same time it gives them a special softness and tenderness. Having tried such a pancake, you will be convinced that the semolina is not felt at all in it.

Having once tried flour products, prepared on the basis of semolina, it is already difficult to forget about this amazing product, to which many have had some dislike (or even disgust) since childhood. Perhaps, in the form of porridge, semolina is not good for everyone, but those who are not indifferent to all kinds of baked goods may be very interested in it as an additional ingredient. So, if you love flour products and are ready to try to change your attitude towards this type of cereal, start small, make yeast pancakes with semolina. The principle of their preparation is not much different from any others. But these are curvy and soft pancakes will surely conquer not only your stomach, but also your heart. After all, it is semolina that gives them a special splendor and softness. See for yourself.

• 5 grams. active dry yeast;
• 500 ml whole milk;
• 30 g of sugar;
• 200 ml. water;
• 4 g salt;
• 220 g of wheat flour;
• 120 g semolina;
• 1 chicken selected egg;
• 40 ml. vegetable oil plus for greasing the pan.

• Dry ingredients are based on medium pancakes. if you love thin pancakes, reduce the amount of flour. If, on the contrary, you prefer thick and fluffy pancakes, then add a little more flour.

• Servings: 15 pancakes with a diameter of about 15 cm.

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 slightly) milk with sugar and yeast, leave to activate for the same 15 minutes.

Pour the rest of the milk into a saucepan, heat 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.

Last of all, add flour to the liquid mass, focusing on the desired thickness of the dough. Place the lid on the pot and place it in a warm corner of the kitchen.

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

Literally another third of an hour, and the yeast blank almost crawls out of the container. You can start frying pancakes. Gently, without stirring, scoop the dough with a ladle and pour 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 desired, during the frying process, you can immediately grease each pancake with butter. And now, very soon, a decent stack of fragrant soft and very tasty pancakes flaunts on your table.

Immediately summon your household members to take a sample for a minute.

Other recipes from the site:

Chocolate pancakes

Potato fritters

Oat pancakes

Pancakes on water without eggs

Breakfast pancakes with milk

Chocolate Pancake Cake

Yeast pancakes with semolina

Yeast pancakes with semolina turn out to be incredibly beautiful and mouth-watering. They are plump with large holes, very satisfying. They are best served with honey or jam - it will be very tasty. In general, if you want unusual pancakes, then I recommend trying these.

To make yeast pancakes with semolina, we need:

0.5 liters of milk;
1.5 cups semolina;
1 cup flour
150 ml of water;

3 tbsp. l. vegetable oil;
2 eggs;
3 tbsp. l. Sahara;
1 tsp dry yeast;
1 tsp salt;
vegetable oil for frying.

Heat the milk, add yeast, sugar and stir. Leave for 15 minutes in a warm place until a frothy cap appears. Then add eggs to the yeast mixture and beat with a whisk.

In a bowl, mix sifted flour with semolina, salt and add to the yeast mixture, mix thoroughly.

Add 3 tablespoons of vegetable oil, warm water to the resulting dough and mix until smooth.

Cover the bowl with the lid and leave warm for 1.5-2 hours. Then stir the dough and you can start frying semolina yeast pancakes.

Grease a well-heated pan with vegetable oil, pour in a little dough and, tilting the pan, distribute the dough evenly over the bottom. Bubbles will begin to appear on the surface of the pancake. Fry the pancake on one side until golden brown.

Then turn the semolina yeast pancake over and fry on the other side until golden brown.

Fold cooked yeast pancakes with semolina in a pile and serve with tea or milk.

Recipes for pancakes on semolina, tender and tasty

Pancakes cooked on semolina are softer and softer than those that were mixed with flour. They are usually served without filling with jam, honey, condensed milk, jam, etc. So let's look at the most interesting recipes cooking pancakes on semolina.

This is one of the simplest and easiest recipes for making semolina pancakes. For cooking, in addition to semolina, you will need such familiar products as milk, eggs, sugar and vegetable oil. It will take no more than 60 minutes to cook pancakes.

• 2 glasses of milk.
• 2 cups boiled water.
• 3 tbsp. l. Sahara.

Semolina Milk Eggs

What can you serve milk pancakes with?

Pancakes with milk and semolina are served hot as a separate dish. This is a great option for hearty breakfast in the family. A similar dish can also be served with:

• Melted chocolate or caramel. it great option for those with a sweet tooth. Also, children will definitely like it.
• With fresh fruits and berries. To do this, you can put a pancake on a dish, garnish with berries on top and pour them with a small amount of natural yogurt or sprinkle with powdered sugar.

Pancakes with fruit Pancakes with chocolate

Yeast pancakes made from semolina are lush and thick.

• 1.5 cups semolina.
• 1 cup flour.

500 ml of milk.

1. Warm the milk slightly and add yeast to it. Stir and leave for a quarter of an hour.
2. Add eggs pre-beaten into a strong foam to the yeast mass.
3. Sift flour and mix it with semolina. Add here the egg-yeast mass, vegetable oil, boiled water and mix.
4. Cover the resulting dough with a towel or cling film, put it in the heat for 60 minutes.
5. After the dough has increased by 2-3 times, you can start frying pancakes in a preheated pan.

What is yeast pancakes served with?

Yeast pancakes with semolina can be greased with honey or butter. In addition, they are served with:

Lenten semolina pancakes

Lean pancakes with semolina come out no worse than ordinary ones. They are delicious, airy and tender. Such pancakes are made without flour.

• 1.5 glass of semolina.
• 1.5 glass of drinking water.
• 2 carrots.

Turmeric Onions Carrots