Yeast pancakes with semolina. Thick pancakes with yeast recipe with semolina. Porridge pancakes

This recipe has been in our family for a very long time; my mother read it in some culinary newspaper. And now, if you need a win-win option (for example, for Maslenitsa to school), I always use this recipe.
Yes, it takes some time to prepare, but the pancakes turn out invariably beautiful, rosy, holey and delicious... Even a novice housewife can show off her pancakes with this recipe.
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.

You can eat it with anything - honey, sour cream, jam, salted fish and caviar - depending on the taste and color, as they say...
Bon appetit!

Original pancakes with the addition of semolina differ quite a bit from the classic recipes for wheat pancakes, and they turn out beautiful, fluffy and appetizing. Semolina pancakes, prepared only from high-quality fresh ingredients, are in no way inferior in taste to pancakes prepared with wheat flour, and for many may seem more delicious. Semolina gives pancakes elasticity and a characteristic aroma. These pancakes are quite easy to prepare; they can be prepared with yeast or non-yeast dough, with or without the addition of wheat flour. As a liquid base, you can use plain water, milk, kefir, fermented baked milk or yogurt. By experimenting with the composition of the dough, you can get original pancakes for breakfast or dessert.

Thick semolina yeast pancakes with milk “Like grandma’s”

Ingredients:

• liter of cow's milk
• 1 tbsp. semolina cereals
• half a cup of granulated sugar
• half a cup of vegetable oil
• 4 fresh eggs
• 10 grams instant yeast
• 4 tbsp. wheat flour

Recipe:

1. Heat 0.7 liters of milk and add instant yeast.
2. Then add semolina mixed with flour and all the sugar into the milk. Stir the mixture so that there are no lumps, cover with a clean towel and place in a warm place to prepare. The dough should be thick, like for pancakes.
3. Fresh eggs and vegetable oil are added to the fluffy, risen dough. Everything mixes well.
4. The remaining milk is brought to a boil, quickly poured into the dough mixture and immediately mixed.
5. The finished dough must be kept warm for another half an hour.
6. Fluffy pancakes are baked until beautifully golden brown on both sides in a small frying pan.

The recipe is very unusual at first glance, but once you try to cook such pancakes at least once, it will be impossible to refuse them.

Fluffy semolina-oat pancakes with kefir: recipe without flour

Ingredients:

• faceted glass of semolina
• a faceted glass of small oat flakes (it is better to take the instant ones)
• half a liter of kefir
• 3 chicken eggs
• 50 grams of granulated sugar
• 5 grams salt
• 6 grams baking soda
• 50 grams of sunflower oil

Recipe:

1. Semolina and oatmeal are combined in a deep bowl. Then kefir is poured into the mixture, mixed well and left to swell for 2-3 hours.
2. After the time has passed, the eggs are beaten using a whisk and added to the bowl with the semolina-oat mixture.
3. Then all other ingredients are added. Mix everything well until the salt and sugar dissolve.
4. Pancakes are fried in the most usual way, but the frying pan should not have a large diameter.

Very soft and fluffy pancakes, suitable for a tasty and satisfying breakfast.

Yeast pancakes with semolina: recipe with added flour

Ingredients:

• two faceted hundred semolina
• faceted st wheat flour
• half a liter of cow's milk
• three quarters of a cut glass of warm water
• teaspoon instant yeast
• 75 grams granulated sugar
• 10 grams salt
• 2 chicken eggs
• 60 grams of sunflower oil

Recipe:

1. Granulated sugar and yeast are poured into slightly warmed milk, everything is mixed and put in a warm place until foam appears.
2. In a cup, mix semolina with flour and salt.
3. After foam appears on top of the milk, eggs are added to it. Whisk the milk-egg mixture using a whisk.
4. Then a mixture of semolina and flour is mixed into the milk-egg liquid.
5. After this, warm water and sunflower oil are added. Everything is stirred to a homogeneous consistency.
6. The prepared dough is covered with a lid and placed in a warm place to rise for two hours.
7. After time, the dough should rise well and be “alive.”
8. A small diameter frying pan is heated and greased with sunflower oil. The pancakes are baked until done.

Thick, ready-made pancakes are stacked and greased with butter.

Semolina pancakes: recipe with milk

Ingredients:

• half a faceted glass of wheat flour
• half a faceted glass of semolina
• 3 cups cow's milk
• small piece of butter
• salt on the tip of a knife
• tsp baking soda, slaked with vinegar
• a couple of chicken yolks

Recipe:

1. Semolina (do not cook!) and butter are carefully added to two glasses of boiling milk. Leave to cool.
2. Separately, wheat flour with chicken yolks, milk, salt and slaked soda are mixed in a cup.
3. Add the flour mixture to the cooled (not cold!) semolina, and beat the whole mass with a whisk.
4. Pancakes are baked in a small frying pan in the usual way.

Recipe for pancakes with semolina porridge

Ingredients:

• faceted glass of cow's milk
• three-quarters of cut semolina
• piece of butter
• half a tbsp flour
• 2 tbsp. kefir or fermented baked milk
• a pair of chicken eggs
• a couple of pinches of salt
• tbsp sugar

Recipe:

1. The most ordinary porridge is cooked from milk and semolina, to which a piece of butter is added.
2. The sifted flour is carefully added to the warm semolina porridge (so that there are no lumps!).
3. Then both glasses of kefir are poured in, salt and sugar are added, and eggs are added. Everything is mixed until smooth.
4. Pancakes are baked, as usual, in a heated and greased frying pan.

Semolina pancakes with cottage cheese: step-by-step recipe

Ingredients:

• 20 grams butter
• 4 chicken eggs
• 50 grams of semolina
• 75 grams granulated sugar
• 90 grams of milk
• 250 grams of smooth cottage cheese, not very fatty
• half a teaspoon of baking powder

Recipe:

1. Melted butter is mixed with chicken eggs, granulated sugar, milk and cottage cheese. If the cottage cheese used is grainy, then it must be rubbed through a fine sieve or use a blender until smooth.
2. Baking powder is added to the well-mixed mass and everything is stirred again.
3. After baking, the finished pancakes are airy and very tender.

Recipe for lean pancakes using plain water with semolina and flour

Ingredients:

• half a liter of purified water
• 110 grams sunflower oil
• 50 grams of granulated sugar
• salt to taste
• a pinch of baking soda
• 200 grams of wheat flour
• one and a half tablespoons of semolina

Recipe:

1. Flour is mixed with semolina.
2. The water is boiled and cooled to room temperature.
3. Then salt, granulated sugar, flour mixed with semolina are poured into boiled water, soda slaked with vinegar and sunflower oil are added.
4. The dough should turn out like liquid sour cream; for this you can slightly increase the consumption of flour and semolina.
5. Pancakes are fried in olive or vegetable oil until fully cooked.

These pancakes, cooked in water, go perfectly with jam or jelly. They are also great for people who give up food of animal origin. And since they have very few calories, pancakes are a good dessert for people on a diet. You should not use raw water for this recipe, as the dough may darken and the pancakes will be spoiled. For those who do not like sweet pancakes, the amount of sand can be reduced.

Semolina pancakes (video)

Semolina pancakes (video)

The finished pancakes are stacked or laid out on portioned plates; any sweet filling in the form of jam, jam, curd mass or any other delicacy can be placed separately on the table. This option will be an excellent and healthy breakfast for all household members.

Enjoy your tea!

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.

Ingredients

• 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.

Dough

After 5-6 hours, beat the 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.

In a frying pan

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.

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 become 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;
• 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

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 can “play” and reach the desired state.

The final stage

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 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).

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.

Preparing the dish:

1. 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.
2. 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.
3. 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.

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 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.

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!

Recipe for making pancakes with semolina using yeast. Pancakes cooked with yeast dough always turn out airy, soft, fluffy with a pleasant bready taste and characteristic aroma. These pancakes go very well with sour cream, cottage cheese or any other accompaniment. Yeast pancakes can be served not only for breakfast, but also for lunch or dinner as a main course, replacing a bread product with them.

If you like pancakes with semolina, then I advise you to pay attention to the recipe.

Required Products:

• 200 g semolina;
• 200 g flour;
• 500 ml. milk;
• 150 ml. water;
• 2 – 3 tbsp. spoons of sugar;
• 2 eggs;
• 1 teaspoon dry yeast;
• 1 teaspoon salt;
• 3 – 4 tbsp. spoons of vegetable oil.

How to cook pancakes with yeast semolina:

The first step is to awaken, that is, activate the dry yeast. To do this, pour warm milk into a deep cup, add two or three tablespoons of sugar and a teaspoon of dry yeast. Stir the dough and leave in a warm place for 20 minutes. During this time, the yeast will dissolve, the fermentation process will begin and a characteristic foam cap will appear on the surface. This means that the dough is ready for further work. Stir the dough and add a couple of eggs.

Beat the mixture with a whisk, add salt and add semolina.

Then add the sifted flour in parts and continue stirring the dough.

Now the dough is relatively thick, so add another 150 ml. warm (!) water. Mix the pancake dough with a whisk until smooth and add vegetable oil.

Gently stir the dough. Cover it with cellophane or cover it with cling film. Place the dough in a warm place to rise for another 1.5 - 2 hours. The exact time depends on the quality of the yeast, so be guided by the appearance of the dough.

Over time, the dough “bubbled” quite well, many small bubbles appeared, and it became quite airy in consistency. Unfortunately, the photo did not show its structure well enough, but something can be seen.

Stir the finished dough carefully with a ladle, but don’t get too carried away, otherwise you will destroy its structure.

Heat the frying pan thoroughly and grease it with vegetable oil. Scoop up some pancake batter with a ladle, pour it into the pan and spread it over the entire surface in a circular motion.

As soon as the pancake begins to brown, turn it over to the other side and continue frying until golden brown. Continue baking pancakes in this way until all the dough is gone.

Yeast semolina pancakes are ready and can be served with sour cream and sweet tea.