Recipe for semolina pancakes. Yeast semolina pancakes

How to prepare a recipe for pancakes with semolina and flour - 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!

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.

Fluffy “Ageevskie” pancakes

These are yeast pancakes with semolina, which turn out thick and fluffy. Similar pancakes were baked before in Rus'.

0.5 liters of drinking water (must be boiled).
1 tbsp. l. dry yeast.
2 tbsp. l. Sahara.

Dry yeast Vegetable oil Water

1 cup semolina.

2 tbsp. l. flour.

2 eggs.

2 tbsp. l. vegetable oil.

1 pinch of salt.

After frying, each pancake can be greased with melted butter or liquid natural honey. In some ways, these pancakes resemble crumpets. You can also serve with sour cream, chocolate, condensed milk or your favorite jam.

This is quite an interesting recipe for very tasty and tender pancakes. They are prepared from such non-standard products for such a dish as semolina and low-fat cottage cheese.

20 g butter.
4 eggs.
2 tbsp. l. semolina.
3 tbsp. l. Sahara.

Butter Cottage cheese

What are cottage cheese pancakes served with?

This dish belongs to the category of desserts. Therefore, it must be combined with a sweet filling. For example:

With sour cream, kefir or fermented baked milk. This is a fairly successful combination that emphasizes the interesting taste of cottage cheese pancakes.
With fresh berries and natural yogurt.
With your favorite jam or preserves.

Jam Natural yoghurt Ryazhenka

With powdered sugar sprinkled on top.

Natural honey, which has not yet been candied.

Condensed milk, caramel or chocolate.

This is a rather unusual, but interesting way to cook pancakes with semolina.

What to serve custard pancakes with? Sweet and sour fillings go well with these pancakes. They can be served with:

These pancakes turn out incredibly thin and tender. They can be made with sweet filling or without it at all.

2 glasses of milk.
2 glasses of water.
4 eggs.
3 tbsp. l. Sahara.

Cinnamon Semolina

5 tbsp. l. vegetable oil.

5 tbsp. l. semolina.

5 tbsp. l. flour.

1 pinch of salt.

Vanillin or cinnamon.

Thin pancakes can be served with fillings of cottage cheese, meat, chocolate, boiled condensed milk, caramel, fruit, etc. In addition, after frying, they can simply be greased with melted butter and served. Bon appetit!

Pancakes cooked with semolina have a delicate texture and pleasant taste. As a rule, they are served with honey, condensed milk, jam, preserves, sour cream, melted butter, caramel or chocolate. Pancakes can be additionally decorated with slices of exotic fruits or fresh berries.

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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Pancakes with semolina: a recipe that will conquer you

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 usual 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.

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.

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 semolina, a packet 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.

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.

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 well. The pancakes come out fluffy and just melt in your mouth.

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.

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.

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Fluffy milk pancakes without yeast recipe

If you associate semolina only with porridge, then my article will allow you to change your mind and discover new facets in culinary skills.

You may not have even heard that you can cook semolina pancakes at home. Experienced housewives know the recipe for their preparation very well and often spoil their relatives with healthy pancakes.

Even children enjoy unusual pastries. Many mothers are sure that semolina pancakes are very healthy. Semolina is really useful with the right combination of products.

The recipe turns out to be a worthy replacement for our usual method of preparing pancakes using plain wheat flour. It is for this reason that I decided in this article to tell you how to prepare semolina pancakes in different ways.

Pancakes with semolina with yeast and milk

Thanks to the gentle combination of vegetable oil and semolina in the dough mixed with milk, the pancakes are soft and juicy.

In the case when you want the pancake dough to be dry around the edges and crunchy when bitten, you need to remove the paste from the ingredients for the dough. butter and put in a couple of pieces of chicken. egg yolks.

As for sugar, there is no need to change its amount. Otherwise, the baked goods will not brown, but will immediately begin to burn. The pancakes will be spoiled in their external characteristics, which is certainly not recommended.

If you really want sweet baked goods, then the recipe recommends topping the pancakes with sweet jam, caramel sauce, and syrup.

Serve semolina pancakes hot to your loved ones, it makes them even tastier. But really, always rely on your personal taste.

Ingredients: 1 liter of milk; 4 tbsp. flour; 2 tbsp. Sahara; 5 pieces. chickens eggs; 125 gr. semolina; 1 pack dry yeast; half tsp salt and half a tbsp. rast. oils

Cooking algorithm:

I sow the flour so that the mass is saturated with oxygen. This will allow the ingredients to meld together perfectly. Mix flour and sugar, dry yeast and salt.
Pour in milk warmed to room temperature and pour in a thin stream. I'm great at stirring things up. Cover the container with a warm towel. In this case, you can even use gauze. I leave it for 1.5 hours for the mixture to come together.
When the dough becomes larger in volume, you need to add whipped chicken to it. eggs, then add the mixture. oil. I stir the mixture again and let it stand for about 20-30 minutes.
I heat up the frying pan, grease the vegetable oil. oil I fry the pancakes over the fire, frying each side for one minute. I serve it warm; pancakes go well with your favorite drinks.

Flourless pancakes with semolina mixed with kefir

Flourless semolina pancakes, which are mixed with not too fatty kefir, will delight the cook with delicious holes, strong texture and elasticity.

This recipe is suitable for those housewives who decide to make stuffed pancakes. Pancakes can be filled with both savory and sweet fillings. Choose a filling recipe on my website; I have devoted many articles to this topic.

A semolina pancake, even if there is no flour in it, has an excellent texture, it will not tear, and after it cools down, it will not become stale.

If you want to eat it warm, you can heat it in a frying pan with salt. oil, in the oven or using a microwave oven.

Components: 250 gr. semolina and oats. cereal; 0.5 l of kefir; 2 tbsp each sah. sand and plants oils; 3 pcs. I smoke eggs; 0.5 tsp each soda and salt.

Cooking algorithm:

I take a blender and grind the oatmeal to flour. I mix semolina and the resulting oatmeal. I mix it with kefir. I let it sit for about 2 hours. The semolina will become larger, having perfectly absorbed the kefir.
Chicken Beat eggs with sugar, add salt. The mixture should become foamy. I add it to the dough and knead it well.
I grease the frying pan. oil I heat it up well. Place the dough on the bottom of the pan and level it using a tablespoon.
I brown the pancakes on both sides in a frying pan and place them beautifully on a pre-selected dish. I serve pancakes with sauce, jam or melted honey.

I must admit that the pancakes turn out very tasty, you just can’t keep your kids away from them. You will definitely hear a couple of pleasant compliments from the whole family.

Pancakes for those on a diet

Semolina is a high-calorie product, but those who adhere to diets should not sometimes deny themselves such a tasty delicacy. The recipe allows you to make delicious pancakes with a minimum of calories.

In this case, we will change the sugar to stevia, which is a natural sweetener. Plus, we will do the kneading with water.

Ingredients: 1 liter of boiled water; 350 gr. psh flour; 100 gr. semolina; 1/3 tsp. soda; 1 tsp Sahara; 6 tbsp. rast. oils; vinegar.

Cooking algorithm:

First of all, I bring the water to a boil, let it cool, but no more than room temperature. I add salt, sugar, soda, which I extinguish with vinegar in advance. I pour the plant into the mass. oil.
I sow flour. I mix the specified amount of flour with semolina, mix both mixtures with water so that there are no lumps, knead well.
I put the frying pan on hot. I grease the bottom of the dish with a brush. oil I'm starting to bake. Fry each pancake for 30 seconds, you need to pay attention to both sides.

It is better to eat such pancakes with jam, honey or cream. But if you are on a diet, then the dish on its own will be very tasty, without adding additives to it.

Semolina pancakes with milk and yeast

These pancakes with semolina and milk will be thick, fluffy and rich. The recipe is not complicated, and therefore even a novice cook can easily master it.

Components: 100 gr. Sahara; 0.5 l of milk; 120 gr. sl. margarine; 2 pcs. chickens eggs; 375 gr. man. cereals; 250 gr. psh. flour; 0.5 tsp salt; 2 tsp dry yeast.

Cooking algorithm:

Using a water bath, I melt the slurry. margarine. I mix it with milk warmed to room temperature. I add sugar there too. I knead.
Chicken Beat the eggs with a blender for 3 minutes. I add semolina and chicken to the milk liquid. eggs, flour, yeast. Be sure to add flour before use, this will help the pancakes become fluffy. I leave the mixture undisturbed for an hour and a half in a warm place so that there is no draft. Yeast does not like cold and wind.
After the time has passed, I heat the frying pan and grease it with a small amount of vegetable oil. oils I pour 2 ladles of batter into the frying pan, cover with a lid and fry the thick pancakes until their sides are golden brown. I turn it over and cook until done.
I serve them to the table, it is better to eat them hot, and I advise you to pour melted honey or liquid sauce with your favorite sweet taste on top.

To make plump, fluffy pancakes, you need to know some secrets. I know one method that guides the cooks of Mordovia and Tatarstan. They call these semolina pancakes kupterma. The baked goods turn out to be more like a flatbread than our Russian pancakes with a thin base. In this case, the pancakes will be thick, porous and tall. This is due to the fact that yeast is used in the batch. The dough will rise perfectly, and when the finished cakes cool, they will not lose their airiness.
I advise you to add fruit filling to the batch of pancakes with semolina. This addition will turn a simple dish into an unpretentious dessert, refined and very tasty. Neither small nor adult gourmets will refuse such a dish for breakfast or afternoon snack.

Quickly choose one recipe from the article presented and try it in practice. The result should not disappoint you, but provided that you comply with all the proportions of the products and follow the algorithm of actions.

Prepare pancakes only when you are in a good mood. Heat the frying pan better so that there are no disappointments in the form of a lumpy first pancake. Having mastered one recipe for semolina pancakes, move on to others. Good luck in the kitchen!

My video recipe

Ingredients

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

Preparation time: 60 minutes (10 minutes - preparing the dough, 30 minutes - waiting and 20 minutes - frying the pancakes).

Yield: 8 pancakes.

Pancakes made with semolina without flour and yeast are prepared 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.

How to make semolina pancakes without flour using kefir

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 on the first side for one and a half to two minutes, on the second - a minute. 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!

Pour 750 ml of water into a saucepan or saucepan and add sugar and salt.

Place the saucepan on the fire and bring the liquid to a boil (sugar and salt will completely dissolve during this time).

Pour semolina into boiling water in a thin stream, stirring constantly with a hand whisk or mixer at low speed. Bring to a boil and cook for 3-4 minutes. Then remove the saucepan from the heat.

Now you need to mix the flour with water. To do this, take half a glass of flour and pour 170-180 ml of warm boiled water into it, mix well so that there are no lumps.

Pour this mixture into the saucepan with the semolina and stir. Then repeat this procedure again with the remaining flour.

The pancake batter should contain twice as much flour as semolina, otherwise the pancakes will tear during frying and will not turn over well.

Mix the contents of the saucepan well again with a whisk so that there are no lumps, and add 1 tablespoon of odorless vegetable oil.

The consistency of the dough should be thicker than for pancakes, but much thinner than for pancakes - something in between.

Heat the frying pan well and grease it with a thin layer of vegetable oil. Pour the batter into the bottom of the hot pan. You will see that the dough will be covered with many holes - this is how it should be. Fry the pancakes on both sides for about 1 minute.

Pancakes fry quickly. You need to constantly make sure they don't burn. Since the pancakes are prepared without eggs, they will be slightly lighter than regular pancakes, but if you keep them in the pan longer, you can achieve a more ruddy color.

In order to easily flip the pancake to the other side, you should wait until its edges dry well and begin to rise slightly. Do not pour too much batter into the pan, otherwise the pancakes will be thick and may tear when flipping.

Milk pancakes

Ingredients:

Preparation:

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:

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.

Ingredients:

Preparation:

What to serve with diet pancakes?

Diet pancakes can be served with:

Yeast pancakes

Yeast pancakes made from semolina turn out fluffy and thick.

Ingredients:

Preparation:

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.

Ingredients:

Preparation:

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.

Preparation:

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

Fluffy “Ageevskie” pancakes

These are yeast pancakes with semolina, which turn out thick and fluffy. Similar pancakes were baked before in Rus'.

Ingredients:

Preparation:

Curd pancakes

This is quite an interesting recipe for very tasty and tender pancakes. They are prepared from such non-standard products for such a dish as semolina and low-fat cottage cheese.