Yeast pancakes with semolina and milk
Origin of the recipe
Fluffy pancakes made with milk and semolina are a successful combination of traditional Russian baked goods and affordable Soviet ingredients. Semolina added to the batter gives the pancakes a soft, slightly grainy texture and helps retain moisture, making them especially fluffy. These pancakes were often made at home as a hearty breakfast or afternoon snack, served with sour cream, jam, or honey. Today, this recipe remains a favorite for its simplicity, affordability, and nostalgic taste of childhood.
What do you need for cooking?
Ingredients
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Semolina
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Milk
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Boiling water
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Flour
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Eggs
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Salt
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Sugar
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Dry yeast
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Vegetable oil
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Soda
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Water
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Butter
Kitchen utensils
- Knife
- Board
- Spoon
- Whisk
- shoulder blade
- deep bowl
- Non-stick frying pan
Step-by-step recipe:
Step 1:
Pour semolina into a bowl.
Step 2:
Pour warm milk over it, mix thoroughly and leave for 30 minutes so that the semolina swells completely.
Step 3:
Pour in boiling water and stir again until smooth.
Step 4:
Add sugar and salt, stir until completely dissolved.
Step 5:
Beat in the eggs until smooth and homogeneous.
Step 6:
Gradually add flour through a sieve, stirring continuously to avoid lumps.
Step 7:
Add dry yeast and mix thoroughly until evenly distributed.
Step 8:
Pour in the vegetable oil and mix well again – this will make the pancakes elastic and soft.
Step 9:
Cover the bowl with the dough with a clean towel and leave in a warm place for 30 minutes to rise.
Step 10:
Heat a frying pan over medium heat and lightly brush it with vegetable oil.
Step 11:
Pour a portion of the batter into the pan and distribute it evenly, gently shaking the pan.
Step 12:
Fry the pancake until small bubbles appear on the surface and it loses its gloss (matte finish).
Step 13:
Carefully turn over with a spatula and fry on the other side until golden brown.
Step 14:
Place the finished pancake on a plate and cover with a towel to keep it soft.
Step 15:
Repeat steps 10-14 until all the dough is used up.
Step 16:
Serve the pancakes hot, with sour cream, jam, honey, or another sauce to taste.
Cooking tips:
Let the semolina swell. After adding the semolina to the milk, let the mixture sit for 30 minutes—this is the key to the fluffy, tender texture of the pancakes.
Use room-temperature milk. Cold milk slows down the semolina's swelling and makes the dough less smooth.
Add the baking soda last (optional). Add it after the semolina has swelled and you've added the eggs and flour.
Don't substitute semolina for flour. Semolina plays an important role: it gives pancakes an airy texture and a light, porous structure that flour can't replicate.
Cook over medium heat, covered (optional). This helps the pancakes rise better and cook through, remaining soft and fluffy.
Serve immediately after cooking. These pancakes are especially delicious hot—serve them with sour cream, jam, honey, or melted butter.
