Home Dessert Semolina pancakes recipe without milk. Pancakes with semolina and milk. My video recipe

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Semolina pancakes recipe without milk. Pancakes with semolina and milk. My video recipe

Lush, thick, aromatic pancakes are obtained if you cook them with semolina - for the holiday and for every day!

Semolina - 250 g
Wheat flour / Flour (Can be completely replaced with semolina) - 250 g
Yeast (Dry, first read the recommendations on the package. Mine needs to be mixed with dry ingredients.) - 7 g
Salt (Without a slide. Try the first pancake and, if necessary, add to taste.) - 1 tbsp. l.
Sugar (with a slide) - 2 tbsp. l.
Chicken egg - 3 pcs
Milk (Body temperature) - 0.5 l
Water (Body temperature) - 0.5 l
Baking powder - 0.5 tsp.
Butter (Melt in the microwave, for greasing ready-made pancakes) - 180 g

Mix flour, semolina and dry yeast. I’ll make a reservation right away - carefully read the instructions for the yeast - some need to be dissolved in liquid. Add sugar, salt.

Beat the eggs in a separate container until smooth (to my surprise, I bought eggs with two yolks, so I have 6 yolks from three eggs in my bowl). Add water, milk and combine everything with the dry mixture.

Knead the dough until smooth and leave in a warm place for 45 minutes. I admit honestly, when I baked these pancakes for the first time, at this stage I was sad... The result was a painfully watery and ugly slurry... But what can I do, I left it for the allotted time... And what was my surprise, when after 45 minutes I found a wonderful, fluffy pancake dough in the bowl! So - don't panic - wait!

Add baking powder. The dough is ready - you can bake. If the frying pan is ordinary, grease it with oil. If the special pancake pan has a non-stick coating, then there is no need to lubricate it.

Bake and brush each pancake with melted butter. Please note - there is no butter or vegetable oil in the dough!

Bon appetit!

Recipe 2, step by step: fluffy pancakes with semolina on kefir

Pancakes made with semolina without flour are prepared in almost the same way as regular ones. The only difference is that there is not an ounce of flour in them. Semolina pancakes made with kefir without flour are thicker than regular ones due to the fact that semolina is much larger than flour and the dough is thicker. But with such pancakes you can fill up faster (one semolina pancake is almost three times heavier in weight than a regular thin one). If everything is done correctly, semolina pancakes with kefir will turn out golden brown and very tasty. Don’t be afraid to experiment, the main thing is to follow all the recommendations below and you will succeed.

1 glass of kefir
Half a glass of water
2 large chicken eggs
2 tablespoons sugar
2 tablespoons vegetable oil
4 tablespoons semolina
Half a teaspoon of baking soda
A pinch of salt

The dough is very easy to prepare.

Pour kefir and water, vegetable oil into a bowl, beat in the eggs and beat everything well (all liquid components (water and kefir) should be at room temperature, otherwise the semolina will not swell).

Mix semolina with soda, sugar and salt, and add to the dough. Mix everything and leave for 30 minutes in a warm place so that the semolina absorbs the liquid and swells.

In half an hour, the vegetable oil will rise to the top, and all the other ingredients will settle to the bottom.

The dough needs to be mixed well. The consistency is similar to fatty kefir.

Heat the frying pan and grease it with vegetable oil before the first pancake. Use a ladle to ladle some of the batter into the pan, swirling it at the same time to distribute it evenly. Fry for one and a half to two minutes on the first side, and a minute on the second. Flip when the pancake begins to pull away at the edges. Keep an eye on the gas so that the pancakes do not burn, but at the same time they should be well browned and baked.

Ready-made semolina pancakes without flour, a recipe with step-by-step photos that you just saw, can be served with tea with any filling or simply dipped in jam or honey. Bon appetit!

Recipe 3: Moroccan pancakes with semolina in milk and yeast

Semolina pancakes turn out very beautiful, dense, but soft. And in combination with honey sauce, with which they should be served, they become a real festive dessert.

warm water - 2.5 cups
warm milk - 2 cups
semolina - 2 cups
flour - 2 cups
sugar - 5 tbsp. l.
salt - 1 tbsp. l.
baking powder - 2 tsp.
dry yeast - 1 tbsp. l.
eggs - 2 pcs.

Pour the yeast with a spoon of sugar into half a glass of warm water and set aside. Mix flour with baking powder, remaining sugar, salt and semolina.

Pour the flour mixture into the milk and water and stir so that no lumps form. Add eggs to the dough and beat with a mixer.
On a note! The proportions of milk and water can be slightly changed. But keep in mind that the more milk you use, the denser and thicker the pancakes will be.

Pour the batter into the dough.

Mix the pancake dough with semolina using a mixer. You can do this manually, but keep in mind that this will take more time and effort. The finished dough should be homogeneous, with small bubbles on the surface.

Leave the dough in a warm place for about 40 minutes. It should approximately double in size and begin to foam a little. Fry pancakes with semolina in a hot frying pan. For the first fried pancake, generously grease the surface with vegetable oil. Serve fried pancakes with honey sauce dry.

On a note! To prepare honey sauce, melt 50 grams of butter in a frying pan and add the same amount of honey to it. Bring until smooth and pour over the prepared pancakes.

Recipe 4: Tatar thick pancakes with semolina (step by step with photo)

A recipe for lovers of fluffy and light yeast pancakes, and those who have not tried them yet. I really liked these pancakes! Despite the spartan set of products, the result is a huge stack. By the way, this pile was happily eaten by “those who don’t like” thick pancakes))

It’s convenient to leave pancakes overnight and feed your family with aromatic pastries in the morning.

I’ve come across many variations of these pancakes, I’m sure they’re all delicious, but this one captivated me with its budget and taste!

Semolina - 160 g (1 cup)
Flour - 300 g (approx. 2 cups)
Water - 0.5 l (you can mix water with milk, but it works great with water alone)
Sugar - 2 tbsp.
Yeast - fresh - 15 g

Eggs - 2 pcs.
Sugar - 2 tbsp. with a slide
Salt - 1 tsp.
Soda - about.5 tsp.
Vegetable oil - 2-3 tbsp.

For lubrication and feeding:

Butter
Sour cream
Jam
Sweet sauces
Salmon, salmon, caviar

Let's cook first 1 part, it can be called a dough.

Yeast must be mixed with sugar until a fluid, homogeneous mass is obtained.

In a large bowl, so as not to run away, knead the dough.

My bowl volume is 5 liters.

Mix water, semolina, flour, yeast.

Knead the dough like a fairly thick sour cream.

Leave to ferment overnight or for at least 5 hours. You can set it in the morning and bake in the evening, well, you understand - you need to let the yeast work))

We just leave it on the table, no need to put it in the refrigerator.

After a given time, gradually, stirring, add products from list 2 to the dough: salt, eggs, sugar, vegetable oil, soda.

You can dilute the soda in a tablespoon of water so that it mixes more evenly into the dough.

Stir thoroughly.

The dough should flow.

It takes me about 50 grams of water, sometimes I immediately dilute soda in it.

The thickness of the pancakes depends on the thickness of the dough - the thicker the dough, the thicker the pancakes.

If you have time, you can let it sit for 10 minutes; if not, you can bake right away.

Let's start frying.

Nothing new - everything is as usual.

We heat the frying pan, grease it only before the first pancake, the pancakes do not stick to the pan.

Bake over medium heat on both sides.

That's how delicate they are.

The thicker your pancakes, and they can be made very thick, the lower the fire for the pancake to cook.

Grease the finished pancakes with butter.

Serve with jam, sour cream, etc.

This is how fluffy these yeast pancakes turn out.

There are a lot of them and they are quite filling.

Recipe 5: how to cook thick Mordovian pancakes with semolina

The recipe for semolina pancakes requires some time to prepare, but the pancakes always turn out beautiful, thick, ruddy, and full of holes. Even a novice housewife can show off her pancakes with this recipe.

milk - 1 liter;
semolina - 0.5 cups;
salt - 1.5 teaspoons;
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)

For these pancakes, you MUST SIFFT the flour! Don't 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 it (to a temperature of about 37 degrees), add salt, sugar, semolina, yeast, sugar, flour. Mix everything well (the dough is quite thick at this stage) and leave for 30-40 minutes in a warm place. Do not cover with a lid, it must breathe! You can cover 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 wait another 15-20 minutes, and into the 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 water from a boiled 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.

The pan needs to be greased only before the very first pancake. Pancakes bake very quickly. On the one hand, they turn out like this (I like them fried):

And this is the other side.

This amount of dough makes 35-40 medium-sized pancakes.

Recipe 6: pancakes with semolina and water at home

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

semolina - 1 cup;
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, mix. The mass should be like thick sour cream. If it turns out 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 the bowl with the dough and stir until smooth. Add oil so that the pancakes do not stick to the pan. When baking, the pan does not need to be greased with oil.

Heat the pan well. Pour a ladle of dough into the middle of the pan. The dough will spread evenly on its own, without outside help or rotational movements. Cover the pan with a lid and bake the pancake for 1 minute on each side over medium heat.

Recipe 7, simple: pancakes with semolina with milk and yeast

Yeast pancakes with semolina, despite the strangeness of the ingredients, are very easy to prepare and always turn out airy, tender, spongy, tasty, and aromatic. This dessert will take its rightful place on the table during holidays such as New Year, Christmas, Maslenitsa, although for your favorite sweet tooth you can cook it every day!

Semolina 1.5 cups
Wheat flour 1 cup
Pasteurized whole milk 500 milliliters
Purified water 150 milliliters
Sugar 3 tablespoons
Raw chicken egg 2 pieces
Dry granulated yeast 1 teaspoon (heaped)
Salt 1 teaspoon
Vegetable oil 3 tablespoons and ½ teaspoon for frying

First of all, lay out all the necessary ingredients on the countertop. Then turn on two burners to medium heat, put a kettle with purified water on one, and a saucepan with milk on the second. We heat the liquids to 36–38 degrees Celsius, so that they are just warm, but not hot, and move on.

Pour the warm milk into a deep bowl and pour dry yeast into it along with granulated sugar and salt. Shake everything thoroughly with a tablespoon until smooth, cover the bowl with the resulting mixture with a kitchen towel and place in a warm place for 15–20 minutes to allow the dough to rise.

At this time, sift the required amount of wheat flour through a fine mesh sieve into a dry deep bowl so that it becomes looser and dries. Also, this process will help get rid of any kind of litter, which very often ends up in bags with grain ground into dust in factories. Then we add semolina to the flour and mix them thoroughly until smooth with a whisk or a tablespoon.

When the tremors have brewed and blossomed into a fluffy cap, add a couple of raw chicken eggs to them and beat everything with a whisk until fluffy. Then add a mixture of flour and semolina. We loosen everything again so that we get a mass without lumps, pour in vegetable oil, warm water from the kettle and again beat the dough until smooth. After this, cover the bowl with the semi-finished flour product with plastic wrap, cover it with a kitchen towel, put it in an even warmer place, preferably near the stove, and leave it there for 1.5–2 hours.

When the dough has increased by 2–2.5 times, beat it again and proceed to the next, almost final step. Place a wide, preferably non-stick frying pan over medium heat and, using a regular sterile bandage folded 2-3 times, grease its bottom with a very thin layer of vegetable oil. Now you will need all the sleight of hand, tilt the very heated bowl at an angle of 25-30 degrees and pour a small ladle of dough into it.

Then, with a circular motion of your hand, we unfold the frying pan so that the dough spreads into a round layer 2-3 millimeters thick, and put it back on the switched on stove. Fry the pancake until there is no liquid left around the edges and the edge acquires a beige tint.

Then we pry up the round beauty with a kitchen spatula, in one deft movement we shift it to the other side and brown it until golden brown. It will take approximately 3-4 minutes to cook one pancake, 1.5-2 on each side, but the duration may vary depending on the heat of the pan. When all the products are ready, transfer them to a large flat dish and go tasting!

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

Why add semolina to thin pancakes made with milk? To get a new taste and new density of a familiar dish. This is a kind of variation on the pancake theme, unusual, tasty and tempting. The good thing about the recipe is that it requires a minimum of kitchen utensils and a minimum of ingredients, which are often found in the household. Here, as in many other classic pancake recipes, the rule “the simpler the better” applies. And thin pancakes with semolina with milk are a good accompaniment to tea, cocoa or a cup of strong coffee.

Ingredients to prepare pancakes with semolina:

milk – 0.5 l
sugar – 100 g
egg – 1-2 pcs.
wheat flour – 1 cup
vegetable oil – 50 ml
semolina – 4 tbsp.

Recipe pancakes with semolina:

Combine the egg, semolina and sugar in one bowl, beat thoroughly until a homogeneous foam forms and leave for 5 minutes so that the semolina disperses slightly, after which the mixture becomes thicker.

Add wheat flour to the semolina-egg mixture, first mix with a whisk, then beat. The dough will turn out to be quite thick, don’t be surprised, it will soon become as desired!

Now the dough needs to be diluted with milk and vegetable oil, beat until smooth, and achieve moderate thickness.

You can add a pinch of vanilla to the dough to make the pancakes fragrant. Ground cinnamon will also work.

Milk pancakes with semolina are fried over low heat in a dry frying pan, to which you do not need to add oil. The dough should be carefully distributed over the pan; approximately 80-100 ml of dough is enough for one pancake. Fry both sides.

Fold pancakes with hot semolina into triangles, lightly sprinkle with powder and decorate with berries or pieces of fruit. Of course, you can complement the pancakes with whatever you like!

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

You can serve hearty and incredibly delicious semolina pancakes with sweet jam, flavored condensed milk or caramel. Folded with a napkin and decorated with a couple of cherries, they will become the most original and original table decoration.

You can prepare lacy and fragrant pancakes not only for the holidays, but any day. Fresh and warm, they will wonderfully lift your spirits and will be just the perfect treat for aromatic tea.

The first option for preparing products with yeast

The recipe for pancakes with semolina with yeast is quite simple. The same familiar ingredients remain the same familiar ingredients, but with a small “intervention” of the above-mentioned cereal.

To prepare magical and fragrant 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;
regular wheat flour (one and a half cups);
a tablespoon of dry quality yeast;
ghee for greasing semolina masterpieces;
salt to taste (about 0.5 teaspoon).

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

Next is the turn of salt and sifted wheat flour. They must be poured in gradually, mixing the entire mass, without leaving lumps or hidden tubercles. The resulting dough should resemble homemade fatty sour cream. If it turns out thicker and with lumps, you should add a little warm water. This yeast-breathing mixture is called sponge. It is this that now needs to be left warm for six hours so that the dough “plays” and reaches the desired state.

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

Another creation option

Pancakes made with semolina and kefir are more fluffy and satisfying. This recipe for pancakes with semolina without yeast is very simple and quickly memorable. For these American pancakes you need:

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

1. The recipe for pancakes with semolina says: kefir heated to room temperature (or even warmer) should be mixed with semolina, egg, white flour and salt. It is necessary to mix thoroughly so that the dough is not just homogeneous, but all the components merge together. The thickness should exceed sour cream, but not be excessive.
2. Then you need to add water (stirring) and mix the resulting mixture. Now the dough should resemble sour cream - it will spread well, and the homogeneity will be high.
3. Such unpretentious pancakes must be fried 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 is a great treat for the weekend.

The recipe for pancakes made from semolina without adding standard flour is no less popular. To prepare such tempting and beautiful products you will need:

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

So, let's look at another recipe for pancakes with semolina. Its peculiarity is that the main ingredient is oatmeal. These pancakes will be filling, but dietary. They will come in very handy for the children's table.

Pour selected oatmeal and semolina into a deep bowl and pour kefir over them. Then leave the mixture to swell in a warm place for two hours.
When the semolina and oatmeal have absorbed the kefir, you can safely beat in the eggs and add salt, sugar and vegetable oil. Then mix all the ingredients.
You need to fry the pancakes in a greased and hot frying pan, leveling the mixture over its entire surface. When serving such lush and aromatic products, you can add sour cream and a couple of pitted cherries.

The recipe for pancakes with semolina and milk will appeal to lovers of a delicate and fine texture. These products don’t just turn out lacy and thin, they turn out fried.

For these pancakes you need to take:

ten grams of real butter;
three full glasses of full-fat milk;
half a glass of wheat flour and the same amount of semolina;
a little 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 butter and salt with sugar. Boil the paste and leave to cool.
3. Mix white flour with the yolks and the remaining milk, mix them well first alone, and then add the porridge to them.
4. Next, the process becomes banal and simple. Pancakes are fried in a hot frying pan and served with all sorts of delicacies. The aroma of the milk base will allow you to combine such pancakes with sour cream or whipped raspberries with sugar.

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

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My grandmother prepared semolina pancakes, as a rule, in honor of a dear and respected guest. I also cooked for the holidays. I served them simply, with honey and country sour cream from the separator. All the guests asked grandma for the recipe for these thick, fluffy pancakes. And they were surprised that the pancakes included semolina.

semolina - 1 cup;
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.

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

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

Pancakes with semolina recipe They are quite simple, they are not difficult to prepare, even an inexperienced housewife can bake them. Every housewife probably has many different pancake recipes. And it seems that each one turns out even tastier than the previous one. Traditionally, housewives use their own proven recipes. But sometimes you just want to experiment. The recipe for pancakes with semolina is quite unusual, new and interesting. Such pancakes come out much more flavorful, thinner and elastic. To make delicious pancakes, you don’t need to take a lot of semolina, but it has a very good effect on the elasticity of the dough. Well, let's get started.

In order to prepare pancakes with semolina we will need the following products:

1 glass of warmed milk;
1 glass of heated water;
2 medium eggs;
1-2 tbsp. Sahara;
90 grams of sunflower, melted butter;
6 teaspoons semolina;
wheat flour (as much as the dough needs);
salt, about a third of a teaspoon;
oil for the frying pan in which the pancakes will be fried.

We prepare pancakes with semolina in this simple way:

A glass of milk should be mixed with a glass of water and a little salt. Then you need to add sugar, you can add it at your discretion, you can slightly change its amount in this recipe. Then add four whisked eggs. Add semolina to all other ingredients and pour in melted sunflower oil. Flour is added little by little, and you need to mix it with a mixer so that no lumps form in your dough. The dough turns out liquid like pancakes, it needs to be set aside for 20 minutes, this is enough for the cereal to swell.

You need to fry the pancakes on both sides until golden brown, in a hot frying pan with a little oil.

Serve pancakes with sour cream, jam, and honey. These semolina pancakes are very good for breakfast and dinner for the whole family.

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Recipes for semolina pancakes, tender and tasty

Pancakes prepared with semolina are more tender and soft than those made with flour. They are usually served without filling with jam, honey, condensed milk, marmalade, etc. So, let's look at the most interesting recipes for making semolina pancakes.

This is one of the simplest and easiest recipes for making semolina pancakes. To prepare, 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 prepare the pancakes.

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

Semolina Milk Eggs

5 tbsp. l. decoys.

4 eggs.

5 tbsp. l. vegetable oil.

1 pinch of salt.

What can you serve milk pancakes with?

Milk pancakes with semolina are served hot as a separate dish. This is a great option for a hearty breakfast with the family. This dish can also be served with:

Melted chocolate or caramel. This is a great option for those with a sweet tooth. It will also definitely appeal to children.
With fresh fruits and berries. To do this, you can put the pancake on a dish, decorate with berries on top and pour a small amount of natural yogurt over them or sprinkle with powdered sugar.

Pancakes with fruit Pancakes with chocolate

Sour cream of any fat content. You can sprinkle a little sugar on top.

Honey. For this purpose, fresh flower or buckwheat honey, which has not yet been candied, is best suited.

Apple jam. To give the dish an appetizing and pleasant aroma, you can sprinkle the jam on top with a pinch of ground cinnamon.

Condensed milk, sprinkled with grated chocolate (preferably black) on top.

Vanilla ice cream. The pancake can be beautifully placed on a dish, and a little ice cream and grated chocolate can be placed next to it with a spoon.

Pancakes with ice cream Pancakes with honey

Diet pancakes

This recipe will be of interest primarily to those who love sweets, but are currently forced to go on a diet. The pancakes turn out soft and with small holes.

0.5 cups oatmeal.
1 cup semolina.
0.5 liters of low-fat kefir.
3 eggs.

Oatmeal Kefir Sugar

What to serve with diet pancakes?

Since such semolina pancakes are intended primarily for people who are on a diet and watching their figure, it is worth serving them with fresh berries and fruits. It is best to top the pancake with low-fat yogurt without additives or dyes.

Diet pancakes can be served with:

Finely chopped strawberries.
Oven-baked apple or pear slices.
Blackberries, blueberries, raspberries, etc.
Banana.

Pancakes with raspberries Pancakes with strawberries

Slices of orange or tangerine.

Yeast pancakes made from semolina turn out fluffy and thick.

1.5 cups semolina.
1 cup flour.

500 ml milk.

150 ml of boiled drinking water.

3 tbsp. l. Sahara.

2 eggs.

1 tsp. dry yeast.

1 tsp. salt.

3 tbsp. l. vegetable oil.

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

What are yeast pancakes served with?

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

Lenten semolina pancakes

Lenten pancakes with semolina turn out no worse than regular ones. They turn out delicious, airy and tender. These pancakes are made without flour.

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

Turmeric Onion Carrot

1 medium onion.

1 tsp. salt.

1 pinch of turmeric.

What are Lenten pancakes served with? Lenten pancakes are usually served without any filling, since they are a self-sufficient dish in themselves. To highlight their interesting taste, you can serve them with low-fat sour cream for tea.

Kefir pancakes with semolina

Pancakes with kefir and semolina can be classified as desserts. They themselves are sweet and tasty.

Ingredients:

220 g flour.
2 eggs.
180 g semolina.
500 ml kefir.
3 tbsp. l. Sahara.
0.5 tsp. soda
0.5 tsp. salt.
12 tbsp. l. vegetable oil (for frying).
1 tbsp. l. melted butter.

You can serve kefir pancakes with sour cream, jam, jam, condensed milk, honey, chocolate, fruits and berries.

I have already shared with you a recipe for yeast pancakes with semolina, but just recently I came across a recipe for semolina pancakes without yeast on the Internet and decided that I would definitely bake them on Maslenitsa. These pancakes are definitely worth a try and will now go down as one of my favorites.

Pancakes with semolina require preliminary preparation, so if you decide to cook them for breakfast, add water to the semolina in the evening. In the morning, all you have to do is mix all the ingredients and quickly fry the pancakes. How good they are with milk!

To prepare pancakes with semolina, prepare the necessary products from the list.

Before going to bed, I poured cold boiled water over the semolina, mixed it and left it until the morning.

In the morning, drain the semolina of any water that has not been absorbed and add the sifted flour.

Mix the dough and break the eggs into it.

Add sugar and salt to the dough, beat with a whisk until fluffy and homogeneous.

Melt the butter, add milk to it. Add this mixture to the dough in a thin stream, stirring with a spoon.

The dough will be liquid and pourable.

Grease a frying pan with sunflower oil and pour a portion of dough into a ladle. Distribute the dough evenly over the entire surface, tilting the pan slightly.

When the bottom of the pancake is fried, turn it over to the other side and also fry for about 1 minute.

Place all the pancakes on a plate in a heap.

You can wrap semolina pancakes with any filling. I coated them with raspberry jam and rolled them into tubes.

Bon appetit!

You can prepare lacy and fragrant pancakes not only for the holidays, but any day. Fresh and warm, they will wonderfully lift your spirits and will be just the perfect treat for aromatic tea.

The first option for preparing products with yeast

To prepare magical and fragrant 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;
regular wheat flour (one and a half cups);
a tablespoon of dry quality yeast;
for lubricating semolina masterpieces;
salt to taste (about 0.5 teaspoon).

Cooking pancakes

First stage

First you need to dissolve the sugar in warm 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 mixed thoroughly and thoroughly. The result should be a homogeneous mixture with bubbles.

Second phase

The final stage

Another creation option

Pancakes made with semolina and kefir are more fluffy and satisfying. This recipe for pancakes with semolina without yeast is very simple and quickly memorable. For these you need:

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

Preparation

1. The recipe for pancakes with semolina says: heated kefir should be mixed with semolina, egg, white flour and salt. It is necessary to mix thoroughly so that the dough is not just homogeneous, but all the components merge together. The thickness should exceed sour cream, but not be excessive.
2. Then you need to add water (stirring) and mix the resulting mixture. Now the dough should resemble sour cream - it will spread well, and the homogeneity will be high.
3. Such unpretentious pancakes must be fried 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 is a great treat for the weekend.

Pancakes without flour

The recipe for pancakes made from semolina without adding standard flour is no less popular. To prepare such tempting and beautiful products you will need:

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

Preparing the dish:

Pour selected semolina into a deep bowl and fill it with kefir. Then leave the mixture to swell in a warm place for two hours.
When the semolina and oatmeal have absorbed the kefir, you can safely beat in the eggs and add salt, sugar and vegetable oil. Then mix all the ingredients.
You need to fry the pancakes in a greased and hot frying pan, leveling the mixture over its entire surface. When serving such lush and aromatic products, 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 a delicate and fine texture. These products don’t just turn out lacy and thin, they turn out fried.

For these pancakes you need to take:

ten grams of real butter;
three full glasses of full-fat milk;
half a glass of wheat flour and the same amount of semolina;
a little salt and sugar.

Conclusion

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

Having become accustomed to preparing the main dish on Maslenitsa exclusively with flour, albeit in different ways, many housewives are very surprised to hear about pancakes with semolina. The recipe, meanwhile, is not new, it came to us from ancient times, when real Russian pancakes were considered lush, thick and filling, and not at all translucent and lacy. Let's try to shake up the old days and revive traditions. At the same time, let’s compare how they differ in taste and what is better – the familiar flour pancakes or semolina pancakes. The recipe with the photo, in any case, offers a very appetizing alternative.

Milk pancakes with semolina

Let's start with a less complicated option. Let the “early ripening” pancakes on semolina be the first. The recipe with yeast, of course, is traditionally considered more correct, but you should always go from simple to more difficult. Milk and water are taken in equal quantities - two glasses each. The liquid is slightly salted, after which sugar is poured into it. The recommended amount is three spoons, but it is adjusted according to the taste of the eater. Five spoons of semolina are introduced at the same time. Next, four eggs are beaten in, sunflower oil is poured in (also five spoons), and the dough is carefully beaten with a mixer. When the desired degree of homogeneity is achieved, it is left for half an hour for the cereal to swell. If it seems runny afterwards, you can add a little flour. The preparatory work is completed, you can start frying.

Let's do without flour!

Very original, tasty and tender semolina pancakes. The recipe, I think, will be especially interesting for those who take care of their figure. The first step is to pass a glass of unglazed oatmeal through a meat grinder or (which is better) a blender. The resulting “flour” is mixed with a glass of semolina, poured with low-fat kefir (half a liter) and set aside for an hour or two. Separately, beat three eggs with sugar (two heaped spoons), soda and salt (half a teaspoon each). The dough is kneaded - thoroughly, but without unnecessary aggressiveness - and the pancakes are immediately baked. They will turn out lush and full of holes.

Yeast pancakes

Let's move on to aerobatics. Let's look at how real, proper semolina pancakes are prepared. The recipe with yeast says to sift four glasses of flour and combine it with sugar (the same two spoons), half a glass of dry yeast and salt (half a teaspoon). A glass is poured from a liter of milk and set aside. The rest is heated quite a bit and poured into the dry mixture. The dough is kneaded, covered from flies and airing with a towel and rises for about an hour and a half. Next, five eggs are driven into it and half a glass of sunflower oil is poured. The mass is kneaded until completely homogeneous. The remaining milk is boiled and quickly added to the dough, which is stirred vigorously so that it does not curdle. After a third of an hour of “rising”, the most important part begins - baking.

Fluffy pancakes

If you want to try a real old Russian dish, learn how to bake thick pancakes with semolina. The recipe is also yeast-based, and a sponge one at that. In the old days, such pancakes were called “Ageevskie”. Creating them will require two approaches.

Opara. Starts in the evening. Half a liter of barely warm water is poured into a fairly large saucepan. A tablespoon of dry yeast is diluted in a third of a glass of heated water, sweetened with two tablespoons of sugar. When a foamy head rises above the cup, the yeast is poured into the water, a glass of semolina, a little salt and a little flour are poured into it - so that after mixing the mass resembles market sour cream.
The next morning we continue to create yeast pancakes with semolina. The recipe calls for driving three eggs into the dough, pouring in a couple of tablespoons of vegetable oil and kneading. If it turns out to be a little liquid, add a little flour; It’s a bit thick - add warm water.

You can bake! The thick batter lends itself well to frying, so the pancakes are fluffy and soft.

Curd pancakes

Quite unusual, but amazingly tasty semolina pancakes, the recipe for which also includes cottage cheese. But there is no need for flour at all! In the microwave or on the stove, dissolve a 20-gram piece of butter, mix with four eggs, semolina (two spoons), sugar (three), five spoons of milk and a quarter kilogram of medium-fat cottage cheese. If you find it, take the smooth one, if not, you will have to rub it through a sieve, or grind it in a meat grinder, or beat it with a blender. All that remains is to add half a spoon of baking powder and mix thoroughly. The pancakes come out fluffy and just melt in your mouth.

Porridge pancakes

In the above options, cereal, in principle, replaced flour or was combined with it, resulting in semolina pancakes. The recipe described now is fundamentally different from the previous ones. A glass of milk is boiled over it, three quarters of a glass of semolina and half a spoon of butter are poured into it and the most ordinary “malashka porridge” is cooked. When it cools down, it is supplemented with flour (not a full glass, maybe less - you need to add more gradually), two glasses of sour milk (yogurt, liquid fermented baked milk, kefir), two eggs, salt and sugar. The “dough” is ready. And pancakes are baked in the most ordinary way.

Pancake secrets

To make your experiment a success, consider some subtleties:

if you want soft pancakes; Oil is poured into the dough. For dry eggs, yolks are added in addition to whole eggs;
A large amount of sugar in the dough contributes to the burning of pancakes. It is better to additionally sweeten them already prepared;
Ghee added to the dough gives the dish a special goldenness and holeiness. However, some degree of toastiness is then lost.