Pancakes with semolina
Origin of the recipe
Semolina pancakes are a successful combination of the traditional Russian pancake and semolina, which came into home cooking in the 20th century. Semolina was added to the dough for a richer, fluffier texture, especially during times when flour was scarce. These pancakes were denser, yet incredibly soft and stayed fresh for a long time. Today, semolina pancakes are prized for their delicate texture and versatility—they pair well with both sweet and savory fillings, and are also a wonderful option for a hearty breakfast.
What do you need for cooking?
Ingredients
-
Milk
-
Eggs
-
Semolina
-
Potato starch
-
Vegetable oil
-
Salt
Kitchen utensils
- Whisk
- shoulder blade
- deep bowl
- Frying pan with non-stick coating
Step-by-step recipe
Step 1:
In a large bowl, combine semolina, eggs, potato starch, salt and vegetable oil.
Step 2:
Add some milk and whisk all ingredients until smooth.
Step 3:
Pour in the remaining milk and stir again.
Step 4:
Cover the dough with cling film and let it sit for 20-30 minutes, then stir.
NOTE: While frying the pancakes, stir the batter periodically, as the semolina will gradually settle to the bottom.
Step 5:
Heat a frying pan and grease it with vegetable oil. Pour a ladle of batter into the pan and quickly spread it over the bottom, tilting the pan.
Step 6:
Fry the pancake over medium heat until golden brown on one side.
Step 7:
Carefully flip the pancake with a spatula and fry the other side.
Step 8:
Place the finished pancake on a plate. Repeat steps 5–8 until all the batter is used up.
Step 9:
Decorate pancakes with chocolate topping if desired.
Cooking tips
For a better dough consistency, be sure to sift the flour before adding it - this will prevent lumps.
Don't skip the dough resting stage—this will allow the gluten to relax, and the pancakes will be elastic and won't tear when rolled.
If the dough seems too thick, you can add a little milk.
For a richer flavor, you can add a pinch of vanilla sugar to the dough.
Use the right pan. For thin pancakes, flat-bottomed pans with low sides are best.
