Pancakes are an original Russian dish that is prepared not only for Maslenitsa. There are many variations of preparation, each with its own twist. We invite you to try how delicious pancakes with semolina made with kefir are. The recipe is very simple, it does not contain complex ingredients, so every housewife can easily bake a delicious dessert for breakfast for the whole family.

Thanks to the presence of semolina, the structure of the pancakes is more delicate. Although the recipe contains soda, the pancakes turn out thin and lacy. If you want to pamper your loved ones with something delicious, start cooking. Perhaps the kids will also want to take part in the exciting process of baking aromatic and incredibly tasty kefir pancakes.

Ingredients

• premium wheat flour – 230 g;
• kefir (fat content 1.5%) – 600 ml;
• eggs – 2 pcs.;
• vegetable (refined) oil – 25 ml;
• granulated sugar – 80 g;
• baking soda – 4 g;
• semolina – 150 g;
• sea ​​salt – 4 g;
• butter – 75 g.

How to cook pancakes with semolina using kefir

First you need to pour the required amount of kefir into a bowl, add baking soda, let it brew in a warm place for several minutes.

Now beat the chicken eggs with granulated sugar; for this purpose it is preferable to use a mixer, but you can also use a regular whisk.

Add pre-sifted flour to the beaten egg mixture and gently mix the contents of the bowl.

Next, pour kefir over everything, add salt, mix everything until smooth. There should be no lumps in the finished dough. Heat the butter in the microwave, you can also melt it in a water bath, pour it into the dough.

Add the required amount of semolina.

Mix everything with a whisk. The mixture may be a little runny, which is as it should be.

The pancake dough should sit a little, it will take at least half an hour. During this time, the semolina will swell and the dough will acquire a slightly denser structure.

Heat a frying pan, pour in refined oil and spread it in an even layer on a hot surface. Bake the pancakes on both sides until a delicious golden crust forms.

Ready-made pancakes made with kefir and semolina are very appetizing. You can serve pancakes with honey, berry jam, condensed milk or any other sweet toppings. Enjoy the great taste of a simple homemade dessert. Bon appetit!

Cooking secrets

• To ensure the pancakes are properly cooked, cook them over moderate heat.
• The consistency of the dough should be like liquid sour cream; if necessary, you can add a little more kefir.
• Before adding semolina to the dough, first sift through a sieve.
• In order to balance the taste of the dough, add 4-5 drops. freshly squeezed lemon juice.
• Before serving, brush the pancakes with melted butter, they will be much tastier.
• If desired, you can make pancakes with baking: after one side has browned, sprinkle the other, for example, with semolina and bake.
• To prepare pancake dough, you must use only fresh kefir.

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

I liked the recipe: 11

Ingredients:
kefir 2.5% – 1.5 l;
water – 1-1.5 tbsp. ;
semolina – 1 tbsp. ;
wheat flour – 1 kg;
salt – 1 tsp. ;
vanilla sugar – 0.5 tbsp. ;
baking soda - on the tip of a knife;
butter – 70 g;
vegetable oil – 2-3 tbsp.

Maslenitsa week continues, we continue to bake pancakes. Today we have unusual pancakes - semolina. We will make the dough using kefir.
Pour kefir into a saucepan, heat it a little, add salt, vanilla sugar, soda on the tip of a knife. And sift the semolina.

Stir with a whisk so that there are no lumps.

Then pour in the melted butter, stir again and gradually add the sifted flour.

Knead the dough thoroughly until smooth and leave for 40-50 minutes. During this time, the semolina swells and the dough becomes thick.

Mix the dough thoroughly from bottom to top, then pour in a glass of boiling water until the desired consistency is obtained, stirring continuously. The dough immediately becomes smooth, elastic, and of the desired thickness, approximately like liquid sour cream.

After five minutes, pour 2-3 tbsp into the dough. l. vegetable oil and start baking. We bake in a frying pan greased with butter; you don’t have to grease the frying pan during the process, the pancakes are well baked and do not stick to the frying pan. There is enough oil in the dough.

Semolina pancakes turn out fluffy, airy, plump, almost like yeast pancakes. You need to bake over medium heat so that the pancakes are well cooked.

Semolina pancakes are very filling and flavorful thanks to the addition of vanilla sugar.

Cooking time:PT02H00M 2 hours

Thick pancakes made from kefir dough - tasty and simple

Pancakes can be not only thin. The most delicious are thick pancakes made with kefir or homemade sour milk. They can serve as a wonderful breakfast or lunch, they make an excellent pancake cake or a delicious dessert. Read on and you will learn how to make wonderful pancakes in several ways.

Thick custard pancakes with kefir

Pancakes with boiling water according to this recipe turn out to be very tender, with numerous holes. The preparation is simple and quick, so you can easily bake these pancakes for breakfast for your family and friends.

• kefir - 2 glasses;
• chicken eggs - 2 pcs.;
• wheat flour - 2 cups;

Eggs Kefir Sugar

Preparation:

Pancakes with kefir and yeast

Pancakes with yeast are particularly fluffy because they rise very well when baked. Before making the dough, you need to put in some dough to revive the yeast. This, of course, takes some time, but the effort expended will certainly be crowned with an excellent result that will please everyone without exception.

• kefir (any fat content) - 1 glass;
• granulated sugar - 3 tsp;
• dry yeast - 1 tsp;
• chicken eggs - 2 pcs.;

Flour Yeast Salt

Kefir pancakes with semolina

You can make thick pancakes with kefir and semolina. This dish is incredibly filling and tasty. The pancakes turn out spongy with a delicate structure. This recipe does not take much time to prepare, and the ingredients used are very simple and affordable.

• flour - 60 g;
• semolina - 30 g;
• baking soda - 3 g;
• chicken egg - 1 pc.;
• kefir - 250 ml;

Soda Semolina Vegetable oil

1. Pour warm kefir into a deep bowl, add granulated sugar and salt, semolina and baking soda. You can bake such thick pancakes with baking powder, replacing soda.
2. Pour in the beaten egg and mix everything well.
3. Add wheat flour in portions to the liquid base, stirring constantly with a whisk.
4. Inject warm boiled water into the dough in a stream. Do not pour all the water at once so that the dough does not become too liquid.
5. At the end, add vegetable oil to make the pancakes tastier.
6. To avoid the formation of lumps, mix the dough well with a mixer.
7. Since it contains semolina, you need to leave the dough alone for about 15 minutes so that the cereal can swell well and be completely cooked when baking.
8. Fry pancakes with semolina in a special pancake frying pan greased with vegetable oil. If there is none, then a regular cast iron one will do.
9. Cook the pancakes over low heat, frying each one until nicely browned. Turn the pancake over when the dough thickens and stops being liquid, and the edges turn a little golden.
10. These pancakes can be served simply with sour cream or honey. Or you can prepare stuffed pancakes by preparing a delicious filling of mushrooms, meat or liver.

Thick kefir pancakes with filling

Baking thick pancakes with filling means feeding your family well. These pancakes always sell out with a bang. This recipe is different in that the filling will be sealed inside. The dish looks unusual and very impressive, and its shape resembles a cheburek.

• Chinese cabbage - 0.5 fork;
• boiled eggs - 2 pcs.;
• ham - 150 g;

Ham Peking cabbage

1. Place the cottage cheese in a bowl, beat in the eggs and mix thoroughly, whisking the mixture a little. The result should be a homogeneous mixture without grains of cottage cheese.
2. Add kefir and stir.
3. Add the sifted flour, arm yourself with a mixer and knead the dough thoroughly, breaking up all the flour clumps.
4. During the kneading process, add salt to the dough and add sugar and soda. The soda will react with kefir, forming air bubbles. This will give the pancakes a nice spongy structure.
5. The consistency of the dough should be slightly thinner than for pancakes.
6. Now let's prepare the filling. Finely chop the Chinese cabbage. Place it in a frying pan with vegetable oil and simmer over low heat for a quarter of an hour.
7. Meanwhile, cut the ham into small cubes and also add to the frying pan.
8. Boil the eggs hard, cool, peel, and chop with a knife.
9. Add eggs to the filling, salt to taste, mix.
10. Now let's start preparing thick pancakes with filling. Pour a ladle of dough into a hot frying pan, distributing it along the bottom. Turn the burner power down to minimum so that the thick pancakes are well baked and do not burn.
11. Directly onto the still liquid dough, spread the filling into one half in an even layer.
12. As soon as the pancake sets from below, use a wide spatula to pry up the part free from the filling and cover the filling with it. Press the top a little with a spatula so that the halves with the still liquid dough inside are well combined. It turns out to be a pancake folded in half.
13. As soon as the edges are fried, carefully turn the product over to the other side and bake until done.
14. Before serving, cut the filled pancakes in half and pour sour cream over them. This is already a complete dish, but you can also take it with you to work or give it to your child at school.

Thick pancakes with kefir and milk

This is a recipe for hearty, delicious pancakes, as high-fat products are used. These thick pancakes with milk are delicious served with caviar or red fish. We advise you to prepare such thick pancakes with milk for Maslenitsa and treat your guests to them.

Place the pancakes in a stack and, while they are hot, spread with a piece of butter.

Kefir pancakes with seasoning

Pancakes with seasoning are a separate issue. The bake makes the dish satisfying and complete, replacing the filling. And it can be very different: mushrooms, meat, apples, sausage, cheese, etc. This recipe involves preparing pancakes with lard and onions.

• wheat flour - 450 g;
• granulated sugar - 1 tbsp. l.;
• chicken eggs - 4 pcs.;
• butter - 100 g;
• kefir - 750 ml;
• salt - to taste;
• fresh pork lard - 200 g;

1. Pour the melted butter into a bowl. Let it cool a little.
2. Break the egg into a separate bowl and whisk it.
3. Mix the egg mixture with the butter.
4. Add flour, salt, sugar, mix everything until the sugar crystals dissolve.
5. Now add kefir, stirring and bringing the dough to the consistency of sour cream. Make sure there are no lumps floating around.
6. Cover the bowl with a towel and leave for 20 minutes for the gluten to swell. Then the pancakes will not tear and remain elastic.
7. In the meantime, prepare the bake. Peel and finely chop the onion into half rings or quarters.
8. Cut lard or bacon into small cubes.
9. Place the lard in a cold frying pan and place over medium heat.
10. The lard should be well rendered and brown, making sure it doesn’t burn.
11. Place the cracklings in a colander, straining out excess fat.
12. Pour a couple of tablespoons of pork fat into the frying pan. When it's hot, add the onion.
13. Fry the onion for about 10 minutes. All this time you need to stir it periodically, keeping an eye on it so that it does not burn.
14. Place the rosy onion on the cracklings, add salt to taste, and mix.
15. Grease the frying pan with rendered fat, add 2 tsp. crackling with onions
16. Pour a portion of pancake batter on top, fry the pancakes as usual, on both sides until golden brown.

Using this selection of recipes for thick, fluffy pancakes, you can delight your household with delicious food every day. Such pancakes will be an excellent alternative to the long-familiar thin ones. Bon appetit everyone!

Kefir pancakes with semolina

Kefir pancakes with semolina

Good afternoon, readers of the blog Ode to Cooking!

We can talk about pancakes for hours, since currently in the culinary world there are a huge number of all kinds of pancake recipes. In two weeks the New Year 2015 comes, and Christmas and Maslenitsa are just around the corner. Why not prepare such non-traditional kefir pancakes with semolina for your favorite traditional festival.

In general, pancakes are a fairly ancient dish, which in our times, despite overseas delicacies, has gained popularity all over the world. Now many people prepare them not only for the famous Maslenitsa, but even on ordinary days they like to indulge in a familiar delicacy.

Pancake rolls with potato filling

Pancakes cooked with kefir have a very delicate and amazing taste that every guest or household member will definitely enjoy. But there is also one very interesting and original recipe for pancakes on kefir with semolina - that’s what I want to offer you. Baking is prepared quickly and very simply.

Cooking pancakes with kefir and semolina

• semolina - 4 tbsp. heaped spoons
• kefir of any fat content - 500 ml
• sugar - 2 tbsp. spoons
• salt - 1 pinch
• premium wheat flour - 8 tbsp. spoons
• chicken egg - 1 pc.
• vegetable oil - 1 tbsp. spoon
• water (boiled) - 1 cup

Step 1. At the first stage, add semolina to kefir at room temperature, then beat in the eggs, add sugar and a little salt. Mix the mixture well using a whisk or mixer.

Step 3. Add some warm water and vegetable oil. Beat the dough well.

Step 4. Heat the frying pan and fry the semolina pancakes on both sides until golden brown.

Step 5. Our pancakes are ready! They go well with butter or sour cream, as well as homemade jam.

Enjoy your meal!

I will be glad to see your comments and “likes”!

Kefir pancakes with semolina

Why cook pancakes with kefir and semolina when you can make them according to the traditional recipe with wheat flour and milk? Yes, just like that - for a change! Try it, this is a simple and interesting recipe.

No one can count how many options there are for preparing pancakes. There are really a lot of them. And this is a simple answer to the question of why you need to cook pancakes in some new ways. Everyone likes their own version. And this modern method of preparing pancakes with kefir and semolina will also definitely find its admirers.

Everything is very simple and quick - these pancakes are no more difficult to prepare than regular ones. And they turn out quite lush and plump. Worth a try!

• kefir, 500 ml
• wheat flour, 220 g
• semolina, 180 g
• egg, 2 pcs.
• vegetable oil, 12 tbsp.
• sugar, 3 tbsp.
• butter, 1 tbsp. (melted)
• soda, 1/2 tsp.
• salt, 1/2 tsp.

How to cook pancakes with kefir and semolina:

Mix room temperature kefir with soda and leave for 5-7 minutes.

Break the eggs into a deep bowl, add sugar and beat together until the grains dissolve.

Pour the sifted flour into the egg mixture and stir until smooth.

Pour the kefir mass into the dough, add salt, stir until smooth.

Pour hot melted butter into the dough, mix, add semolina, mix again.

Let the dough sit at room temperature for 30 minutes - the semolina should swell and the dough will thicken to the consistency of rich sour cream.

Adding vegetable oil to the pan as needed, fry the pancakes, spooning the batter on both sides over moderate heat until browned.

The pancake should be turned over after air bubbles begin to appear on its surface.

Serve kefir and semolina pancakes to the table hot, with sweet or savory filling, simply with sour cream or honey - to taste.

The best fillings for such semolina pancakes are condensed milk, cottage cheese or sour cream.

Friends, have you ever tried to cook similar pancakes with kefir and the addition of semolina? How did you like the result? Share your experiences and impressions in the comments!

They prepared it. Look what happened

First way.
Pour 0.5 liters of milk into a saucepan. Add 2 teaspoons of granulated sugar, stir and boil.
Cool the milk to room temperature. Add 50 ml of purchased kefir to it. Move everything carefully.

Pour the milk mixture into a jar. Wrap it in a towel and place it in a warm place for 12 hours. If after this time the milk does not thicken, then leave it in a warm place for some more time. When the milk thickens, place it in the refrigerator for 12 hours. Kefir ready.

Second way.
Take 200 ml of baked milk and boil it. Cool to room temperature.
Add 1 tablespoon of sour cream and five doses of any biological product, move everything around.

Leave the resulting mixture overnight at room temperature. In the morning the kefir is ready. Every day, leave 30 ml of kefir for the starter. Then add only 200 ml of baked milk to the starter.

Methods for preparing semolina pancakes

Original pancakes with the addition of semolina differ quite a bit from the classic recipes for wheat pancakes. 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”

An old recipe for thick and tender pancakes will be an excellent option for a hearty breakfast for a large family.

• 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

An old recipe for thick and tender pancakes will be an excellent option for a hearty breakfast for a large family.

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

This article has helped many gardeners stop working hard on their plots and still get a bountiful harvest.

I would never have thought that in order to get the best harvest on my plot in my entire “dacha career”, I just need to stop working on the beds and trust nature.
For as long as I can remember, I spent every summer at the dacha. First at my parents' house, and then my husband and I bought our own. From early spring to late autumn, all free time was spent on planting, weeding, tying, pruning, watering, harvesting and, finally, preserving and trying to preserve the harvest until next year. And so on in a circle.

• faceted glass of semolina
• a cut 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

The pancakes will turn out fluffy and beautiful.

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

• 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

These pancakes can be a complete dinner.

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

• 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

These pancakes melt in your mouth

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

• 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

The pancakes come out filling and tasty

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 to a homogeneous consistency.
4. Pancakes are baked, as usual, in a heated and greased frying pan.

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

• 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

These pancakes are sure to be delicious.

1. Melted butter is mixed with chicken eggs, granulated sugar, milk and cottage cheese. If you use grainy cottage cheese, 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

• 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

1. Flour is mixed with semolina.
2. 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.

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Fluffy milk pancakes without yeast recipe

Any pancakes on the table create a warm homely atmosphere, and pancakes with semolina and kefir are even more so. Served with any filling or bright sweet and sour jam, cold sour cream, they will turn an ordinary tea party into a family celebration. Their excellent taste will be noted even by those who do not like semolina in any form and avoid it in every possible way.

The kefir base prevents the baked goods from becoming stale, and a small amount of butter makes it plastic, promotes the formation of a light crust, but prevents burning. In addition, semolina allows you to reduce the amount of flour introduced, perfectly binding the dough.

Ingredients

• kefir 400 ml
• chicken egg 1 pc.
• vegetable oil 15 g + for frying
• sugar 3 tbsp. l.
• soda 0.5 tsp.
• semolina 75 g
• salt 1 tsp.
• wheat flour 120 g
• butter 30 g

Preparation

1. Pour kefir into a deep bowl and add soda. Stir and leave for 10 minutes. Many small bubbles should appear on the kefir. The more acidic the kefir, the faster both ingredients will react.

2. Beat the egg into a bowl with kefir. Add sugar and salt there. Beat with a hand whisk. Adjust the amount of sugar and salt to your taste.

3. Pour the odorless oil into the bowl and stir until evenly distributed throughout the pancake batter.

4. Sift the flour and add small amounts to the liquid mixture. At the same time, stir with a whisk to prevent the formation of flour lumps.

5. Add semolina and melted butter to the dough. Mix with a whisk until smooth. Let the dough rest at room temperature for 15-20 minutes to allow the semolina to swell.

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!

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.

1. 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.
2. 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.