Pancakes with semolina
Cooking time:
2 hours
Active time:
1 hour
Complexity:
Average
If you like thicker pancakes but don't want to bother with yeast, try adding semolina to the dough. It is not particularly felt, but pancakes are more granular, airy and, of course, tasty.
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5
Recipe "Pancakes with semolina "
Ingredients for 4 servings
semolina
180 g
water
300 ml
flour
75 g
eggs
2 pcs.
milk
200 ml
sugar
1 tbsp. l.
butter
25 g
salt
pinch
sunflower oil
for lubrication
Step 1/8
Break the eggs into a bowl.
Step 2/8
Pour water and milk.
Step 3/8
Add the sugar, salt and flour.
Step 4/8
Mix thoroughly with a whisk until smooth so there are no lumps. You can use a stationary or immersion blender with a conventional nozzle.
Step 5/8
Add the semolina and butter at room temperature or melted. Mix again thoroughly with a whisk until smooth. Leave the dough for an hour.
Step 6/8
Brush the pan with vegetable oil and preheat. Pour about half a ladle of pastry and fry the pancake until rosy on both sides.
Step 7/8
Repeat with the rest of the test.
Step 8/8
Serve the pancakes with your favourite sauces and toppings.
Ingredients for 4 servings
semolina
180 g
water
300 ml
flour
75 g
eggs
2 pcs.
milk
200 ml
sugar
1 tbsp. l.
butter
25 g
salt
pinch
sunflower oil
for lubrication
Nutritional value per 100 g
Calories
222 kcal
Proteins
8 g
Fats
7 g
Carbohydrates
31 g
Saturated fat
3 g
Dietary fiber
1 g
Added sugar
3 g
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