I really love to cook pancakes. My favorites are thin semolina pancakes. They are much tastier, thinner, more elastic, more aromatic than usual. And you can put any filling in them. Therefore, today I will reveal the secret of how to make the thinnest pancakes on semolina, from which everyone is pleasantly crazy: both adults and children. And we will prepare the filling too - delicious, juicy, mushroom.

Ingredients:

• eggs - 3 pieces;
• milk - 550 milliliters;
• sugar - 2 tablespoons;
• salt - ½ teaspoon;
• semolina - 230 grams.

For filling:

• champignons - 300 grams;
• onion - 1 piece;
• sour cream - 2 tablespoons;
• butter - 15 grams;
• grated cheese - 40 grams;
• salt - ¼ teaspoon;
• dry garlic - ¼ teaspoon;
• ground black pepper - ¼ teaspoon.

Thin pancakes with semolina. Step by step cooking

1. Take a large container and break three eggs into it.
2. Whisk well.
3. Continuing to beat the eggs, pour in 250 milliliters of milk. And stir.
4. Add sugar, stir.
5. Now you need to add salt to a bowl and mix well too.
6. Add semolina, bring to a smooth consistency and leave for 15 minutes.
7. At this time, we will prepare the filling. Take mushrooms, onions and cut into small pieces.
8. We put a frying pan on the fire, pour in a little vegetable oil and fry the onion until transparent.
9. When the onion is ready, add the mushrooms to it and simmer for 10 minutes.
10. Let's take care of pancakes. Stir the liquid in the container again and pour in 350 milliliters of milk. We mix.
11. Now you need to pour the pancake dough liquid into the blender and mix in it too, so that everything becomes the same consistency. The dough is ready.
12. 10 minutes after stewing vegetables, add sour cream to the pan, mix and leave to simmer for another 5 minutes.
13. Take a pancake maker, set it to warm up, pour in vegetable oil so that the pancakes do not stick.
14. Pour the dough into the pan quite a bit, so that the pancake turns out to be very thin. Pour the excess dough back into the container.
15. Fry until browned on both sides.
16. We repeat the process with the whole test.
17. Cover the finished pancakes and leave to stand for 5 minutes.
18. Add butter to the mushrooms, mix the cheese.
19. Season with salt, dry garlic and pepper. The filling is ready.
20. We can start. Put the pancake on a dish or plate, place about one or two tablespoons of the filling on the edge and fold it into an envelope.
21. Wrap all the pancakes like this.
22. Now place the pancakes in a baking dish. It is possible in several layers, just grease each one with butter. And put in the oven for 15 minutes at 180 degrees.
23. Serve the pancakes with sour cream for even better taste.

We've got such wonderful elastic pancakes. And flour was not needed at all. Rather, call the whole family, and bon appetit! Take a look at the site "Very tasty", we have many more awesome recipes!

It so happened that the thickness of the pancake is an indicator of the skill of the chef who prepared them. The thinner they are, the more painstaking the work on them. The only exceptions were American pancakes, although in Russian cuisine there are fluffy pancakes.

How to make pancakes everyone knows, but which ones? Will it be wheat, oatmeal, corn flour, or maybe it won't? "With taste" invites you to move away from the classic recipe pancake dough to try even more delicious pancakes.

Pancakes on semolina are also different. So, for example, Tatar tebikmak is prepared with the addition of yeast. There is no yeast in our recipe, so the pancakes are thin and even, ideal for any filling.

Ingredients

Semolina - 230 g

Milk - 550 ml

Egg - 3 pcs.

Sugar - 2 tbsp. l.

Salt - 0.5 tsp.

Lard - 100 g

Beef - 300 g

Onions - 1 pc.

Butter - 2 tablespoons l.

Black pepper (ground) - to taste

Preparation

1. Cooking the filling. Pass the meat through a meat grinder along with onions and bacon. Then fry it over medium heat for 20 minutes until cooked through. Don't forget to season with salt and pepper.
2. Beat eggs with salt and sugar. Add semolina, stir and leave to swell for 15 minutes.
3. Pour milk into the semolina dough and stir. Then pour the dough into a blender and bring the liquid to a smooth consistency. The dough is ready, you can start frying pancakes in a preheated pan.
4. Put the filling in ready-made pancakes and wrap them in tubes. Then take a deep pan, grease with butter, lay out the pancakes in one or two layers, grease them with butter, and put them in the oven for 15 minutes at 180 degrees.

Anything can be a filling: mushrooms, cheese, cottage cheese, fish, poppy seeds, jam. Use only the freshest eggs for the dough, and add butter only at the very end. If these conditions are met, the dough will not be so dense, respectively, and the pancakes will come out thinner. Save our recipe for rosy pancakes with meat filling and delight your loved ones with a great dish!

Ingredients

• 1 glass of kefir
• Half a glass of water
• 2 large chicken eggs
• 2 tablespoons sugar
• 2 tablespoons vegetable oil
• 4 tablespoons semolina
• 1/2 teaspoon of baking soda
• A pinch of salt

Cooking time: 60 minutes (10 minutes to prepare the dough, 30 minutes to wait and 20 minutes to fry the pancakes).

Exit: 8 pancakes.

Pancakes on semolina without flour and yeast are prepared in almost the same way as ordinary pancakes. The only difference is that there is not a single gram of any flour in them. Semolina pancakes on kefir without flour are thicker than ordinary ones due to the fact that semolina is much larger than flour and the dough is thicker. But such pancakes can be satiated faster (one semolina pancake is almost three times more in weight than a regular thin one). If everything is done correctly, pancakes from semolina on kefir will turn out ruddy and very tasty. Do not be afraid to experiment, the main thing is to follow all the recommendations below and you will succeed.

How to cook pancakes from semolina without flour on kefir

The dough is very easy to prepare.

Pour kefir and water, vegetable oil into a bowl, beat in 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 baking 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 other ingredients will settle to the bottom.

Mix the dough well. In consistency, it resembles fatty kefir.

Heat the frying pan and brush with vegetable oil before the first pancake. Using a ladle, pour some of the dough into the pan, while rotating it 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 starts to come off at the edges. Watch 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 a photo step by step 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.

Put 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 a mixer at low speeds. 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 a saucepan with semolina and stir. Then repeat this procedure again with the remaining flour.

In the pancake dough, there should be twice as much flour as semolina, otherwise the pancakes will tear when frying and turn over badly.

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

Pancakes are fried quickly. You need to constantly monitor so that they do not burn. Since the pancakes are cooked without eggs, they will be slightly lighter than regular pancakes, but if you hold them longer in the pan, you can achieve a more ruddy color.

In order to flip the pancake to the other side without any problems, 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 turning.

Hello my friends! The topic of this post came to me while thinking about the next tea party at Maslenitsa week. Friends are gathering for us, but the question is: how to cook pancakes in order to surprise everyone?

I myself really like to cook pancakes. Yes, mom and grandmother always pamper us with them when we come to visit them. Today I will share my grandmother's recipe. From her I learned that you can cook not only with flour, but also with semolina. It is possible and even necessary to combine these components in one recipe. Here it is - the key to solving the problem. I will tell you how to cook pancakes with semolina. They are a good alternative to the classic Shrovetide wheat flour recipes, making them very lush and delicious.

Pancakes have an airy consistency. Semolina is able to give the dough fluffiness and porosity. And the glycemic index of semolina is lower in comparison with flour, so you won't be able to eat in excess of the norm 🙂

Since you are going to bake pancakes, then you will probably be interested in reading the secrets of frying in a pan. In the last article, I described in detail all the subtleties. If this happens to you, I recommend reading before cooking.

And with a variety of fillings, you can achieve fantastic taste. Use unsweetened toppings for good snacks. Dunk the pancakes in the chocolate nutella and the kids will ask for more. Or, eat them without adding any additional ingredients, as they are good on their own. In general, the time has come not to speak, but to try.

Yeast pancakes on semolina with flour - grandmother's recipe

As usual, the first recipe is classic. I adopted it from my grandmother. This is a favorite family recipe that has never failed. Very tasty, tender, plump combined with your favorite sauces - beauty 🙂

For the recipe, take:

• 1 cup semolina (250 ml);
• 1 cup wheat flour
• 1 tsp fast-acting yeast;
• 500 ml of milk;
• 50 g butter;
• 1 egg;
• 3 tbsp Sahara;
• 1 tsp salt without a slide.

Cooking instructions

1. In a deep bowl, beat the egg with salt and sugar. Pour milk into a saucepan or saucepan, add butter. Put on fire and heat slightly until warm.

2. Remove the dishes from the heat, pour the egg mixture into the warmed milk, add the yeast and mix thoroughly.

3. Stir the flour and semolina in a clean bowl.

4. Add the dry flour mixture in portions to the liquid ingredients of the saucepan (or saucepan), making sure to stir each time. Stir until smooth.

5. Wrap the dishes with the resulting dough with a towel and put them in a warm place for 1 hour. When the dough is ready, you do not need to stir it.

Take the dough in the necessary portions and bake the pancakes in a small-diameter pan. Or, instead of pouring it all over the pan, pour it like pancakes to make it easier to turn over.

You can grease each pancake with butter if desired. Pancakes turn out to be tender, tasty, perfectly paired with all kinds of fillings.

Video recipe: Tatar pancakes from semolina on dry yeast

The dish is called "Tabikmak". Kneading the dough is a little strange. But as a result, you will get the most tender, fluffy pancakes for Shrovetide. So give them a chance - they will not be able to leave you indifferent. They will compete with the usual thin on flour.

Bake in a greased skillet using a slightly larger amount of dough than with standard pancake cooking.

Thick and fluffy Mordovian pancakes with yeast semolina

Another recipe for those who like something new. Would you like to try the cuisine of different nationalities? Please. This is the perfect decoration for your table. By the way, the recipe uses semolina instead of flour.

Ingredient List:

• 800 g semolina;
• 1 liter of warm milk;
• 3 eggs;
• ½ tsp salt;
• 3-5 tbsp sugar (or to taste);
• 10 g of pressed yeast (or 1 tsp dry);
• 100 ml of vegetable oil.

Step-by-step cooking instructions

1. Heat the milk a little. In a separate deep container, mix the semolina with salt, sugar and eggs. Rub the contents with a whisk and pour in warm milk in portions, stirring constantly.

2. Add the yeast to the resulting mixture, stir until they are completely dissolved. Leave the kneaded dough to rise for 30-40 minutes. This should be enough time for the yeast to do its job.

Important: in the last step of kneading the dough, vary the thickness by adding hot milk if necessary. With a batter, the pancakes will turn out to be thin, and with a thick dough, they will be fluffy. Focus on your taste.

3. Stir in vegetable oil into the final test. Fry the pancakes on both sides in a hot skillet.

The recipe involves experimentation, so experiment with toppings and toppings. Try a mixture of banana and chocolate spread for the filling. Walk, walk like that, delighting loved ones with sweet fillings!

Quick pancakes on semolina without yeast

The recipe belongs to the category of fast, so immediately put it in your piggy bank. Especially if you are not a fan of adding yeast to the dough, this variation of semolina pancakes will suit your taste. These curvy beauties, I guarantee you, will stay on your menu for a long time.

Ingredients:

• 2 eggs;
• 3 tbsp Sahara;
• ¼ tsp salt;
• 1 cup semolina (180 g);
• ½ cup sifted flour;
• 1 glass of warm milk;
• 1 tsp soda;
• 1 tbsp vinegar 9%.

Step-by-step instructions with photos

1. Beat eggs with a whisk, add sugar and stir well.

2. Pour warm milk into the egg mixture, stir and add semolina. Stir again with a whisk.

3. Add flour in portions to the liquid mixture, whisk until smooth.

4. Combine baking soda and vinegar in a separate bowl. Pour into dough, mix well. Wrap the bowl and let stand under the towel for 20 minutes.

The dough should stand in a warm place and rise. So the pancakes will turn out lush and plump.

5. Bake in a greased skillet over medium heat on both sides. Brush each pancake with butter, if desired.

Moroccan frothy dough pancakes 1000 and 1 hole

I am sharing with you a wonderful recipe straight from Africa. Do not deny yourself the pleasure of feeling like an Arab princess. By the way, pancakes are somewhat similar to pancakes, but they turn out to be so tender that they melt ready right before our eyes 🙂 Therefore, I recommend preparing more of them for Shrovetide week.

Especially I ask you to pay attention of girls! Pancakes are cooked in a dry skillet, so you won't get extra calories from frying.

Manna-oatmeal pancakes with kefir - a recipe without flour

Well hello, wrong oatmeal. By the way, there is no flour in the recipe at all. So you can afford one more pancake. Well, or two: we remember that oatmeal is a wonderful source of fiber and slow carbs. Such a dish will be a wonderful breakfast for Shrovetide.

Required products:

• 1 cup semolina
• 1 cup oatmeal
• 500 ml of kefir;
• 3 eggs;
• 2-3 tbsp Sahara;
• a pinch of salt;
• ½ tsp soda;
• 3 tbsp vegetable oil.

Cooking steps

1. Combine semolina and oatmeal in a deep bowl. Pour kefir into the contents and refrigerate for 2 hours or overnight.

2. In a separate container, beat the eggs with a fork and add to the oatmeal mixture. Sprinkle with salt and sugar, combine with baking soda, pour in vegetable oil. Stir well until smooth.

3. Bake pancakes from the kneaded dough. Grease a skillet with oil the first time and bake over medium heat.

Small bubbles will appear on the surface during baking. We must wait until the whole pancake is covered with bubbles. Then turn over to the other side.

Add fresh fruit filling to the finished dish, the effect will be indescribable. Enjoy!

Pancakes made from semolina and flour in milk

Another recipe that proves that flour and semolina in tandem give an amazing dough, different from everyone's boring flour. In combination with milk, pancakes are thin, tender and creamy, without a pronounced sweet taste.

Ingredients for the dish:

• 1.3 liters of warm milk;
• 3 eggs;
• ½ cup flour;
• 2 cups semolina
• 7 g of compressed yeast;
• ½ tsp salt;
• 2 tbsp Sahara;
• 3 tbsp vegetable oil.

The sequence of steps for cooking:

1. Combine semolina, sugar, salt and flour in a deep bowl. Stir.

2. In a separate container, beat the eggs with a whisk or fork. Pour into dry flour mixture. Flour the yeast. Mix well.

3. Pour warm milk into the dry mixture and stir until smooth.

If necessary, adjust the thickness of the dough with milk. If there is a batter, the pancakes will turn out to be thin with holes. With a thick dough, you will get thicker and thicker ones.

4. Leave the kneaded dough to rise for 30-40 minutes. During this time, stir the mixture a couple of times.

5. At the end of the time, pour in the vegetable oil. Stir. Bake in a hot skillet on both sides.

Try adding the meat filling. The unobtrusive taste of pancakes will be set off by seasoned meat.

Lean pancakes on semolina with yeast - recipe without eggs

As usual, I cannot ignore the vegetarians. Arrange a carnival for yourself and do not deny anything. By the way, as the name implies, this recipe is ideal for fasting, because there is no milk in it either. The time spent is about half an hour, and the result is extraordinary.

Prepare:

• 60 g semolina;
• 140 g wheat flour;
• 1.1 l of water;
• 2 tbsp Sahara;
• 1 tsp salt;
• 2 tbsp vegetable oil.

Step by step recipe with photos

1. Pour 750 ml of water into a small saucepan (or saucepan), add salt and granulated sugar. Put on fire and bring the contents to a boil. Sugar and salt will dissolve by this time.

2. Stir constantly (with a whisk or mixer), add semolina in portions. Bring to a boil again and simmer for 3-4 minutes. Remove the pot from the stove.

4. Re-mix the contents of the saucepan with semolina and flour, the consistency should be homogeneous, without lumps. Add 1 tbsp. odorless vegetable oil. Stir. The consistency of the kneaded dough should be thinner than for pancakes.

5. Bake the pancakes in a hot skillet with a little oil. The dough should be covered with bubbles during cooking. Fry the pancake on each side for about 1 minute. Are the edges of the pancake dry and up? Time to turn over to the other side.

Look at the consistency of the dough. If you want thinner pancakes, add more kefir.

2. Fry on both sides in a hot skillet until golden brown. Lubricate the pan with oil.

Ready. As a supplement, cottage cheese, condensed milk or sour cream are especially successful.

As you can see, pancakes on semolina no longer seem like such a strange choice. They make a great breakfast or snack at work. And on Shrovetide they will be the perfect highlight among the standard representatives from wheat flour.

I told you these little cooking tricks, now it's up to you - experiment and create. Subscribe to my blog, share your photos, we will exchange recipes and our culinary findings. Until next time!