Semolina Pancakes
by Editorial Staff
Delicious and tender semolina pancakes are perfect for breakfast or for a children’s afternoon snack. Cooking pancakes is very simple, the main thing is to cook semolina porridge.
Cook: 40 mins
Servings: 6
Ingredients
- Milk – 250 ml
- Water – 250 ml
- Wheat flour – 150 g
- Semolina – 50 g
- Eggs – 2 pcs.
- Sugar – 3 tbsp
- Baking powder – 1 teaspoon
- Vanillin – a pinch
- Salt – 1/2 teaspoon
- Vegetable oil (for frying) – 40 g (2-3 tablespoons)
Directions
- Prepare the required foods.
Semolina porridge for pancakes is cooked in a mixture of milk and water in a 1: 1 ratio, but, if desired, porridge can be cooked only in milk or only in water. - Combine milk and water in a saucepan, put on medium heat and bring to a boil.
- Stir constantly, pour the semolina into the boiling liquid in a thin stream.
- Cook semolina porridge, stirring constantly with a spoon or whisk, for about 4-5 minutes, until it thickens.
- Pour the prepared semolina porridge into a bowl and leave to cool to room temperature.
- Pour in sugar, salt and vanillin. Mix.
- Beat the eggs one at a time, stirring thoroughly each time.
- All flour with baking powder. Mix.
- Heat vegetable oil in a frying pan. Spread the dough in about 1-2 tbsp, forming pancakes.
- Fry the pancakes over medium heat for about 2-3 minutes on each side, until golden brown.If desired, the fried pancakes can be laid out on a paper napkin to absorb excess oil.
- Delicate semolina pancakes are ready. Serve them to the table, adding sour cream, jam or condensed milk as desire
Enjoy your meal!
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