Yeast Tatar pancakes on semolina on kefir. Pancakes on semolina: simple recipes for an affordable dish

Semolina pancakes are a tasty and hearty dish, undeservedly forgotten in recent times. Cooking takes some time, but the excellent taste of baking and its appetizing appearance will be a reward for a patient hostess. You can serve these pancakes as breakfast, dinner or just for homemade tea.

Yeast pancakes with semolina in milk

Pancakes with milk and with the addition of semolina are very tender and porous. And if you fill them with fresh fruits or berries, you get a delicious vitamin dessert.

Bananas, strawberries and pears are well suited as a filler for semolina pancakes.

Products:

• 200 g flour;
• 200 g of semolina;
• 3 eggs;
• 300 ml of milk;
• 100 ml of water;
• 1 tsp Sahara;
• 3/4 tsp salt;
• 1 tsp dry yeast;
• 150 g butter;
• 70-80 ml vegetable oil for frying pancakes.

1. Mix flour, semolina, sugar, salt and yeast.

   The dry mixture must be mixed properly.

2. Pour water into milk.

   Water is needed in order to make the consistency of pancakes more tender.

3. Whisk the eggs.

   You can beat the eggs with a regular fork

4. Combine all ingredients and stir. The dough should be creamy. Leave in a warm place for 2.5-3 hours.
   

   The dough for semolina pancakes will be watery at first, and then it will become fluffy and with bubbles.

5. Melt butter.

   Do not replace butter with margarine

6. Grease a frying pan with vegetable oil and heat it up.
   

   It is better to grease a hot pan with oil using a silicone brush.

7. Fry pancakes on both sides until golden brown.
   

   Make sure the pancakes don't burn.

8. Grease the finished pancakes with melted butter.
   

   If you want to reduce the number of calories in pancakes, then you can not grease them with butter.

9. Semolina pancakes with yeast and milk are delicious to eat with jam.
   

   Ready-made semolina pancakes with yeast and milk are openwork and have a crispy border

Video: milk pancakes with semolina from Galina Piskareva

Lush Tatar pancakes

Such pancakes are much thicker than usual and are called tabikmek by the Tatars. They are fluffy and very tender. Serve them with salted sour cream or sour jam.

This recipe uses compressed baker's yeast.

The peculiarity of the recipe is that the dough for pancakes is made in two stages. Yes, it takes time, but the result is consistently excellent.

Products:

• 50 g of pressed yeast;
• 400 ml of water;
• 300 g wheat flour;
• 300 g of semolina;
• 100 g of sugar;
• 1 tsp salt;
• 2 eggs;
• 100 ml vegetable oil for the dough and 2-3 tbsp. l. for the initial lubrication of the pan.

1. Mash yeast with water.

   Water must be at room temperature

2. Sift flour.

   Sifted flour makes the dough airier and lighter

3. Mix flour, sugar (50 g), salt and semolina.

   Stir the dry mixture with a spoon.

4. Pour into liquid yeast mixture and stir. Then leave in a warm place for 40 minutes. This concludes the first stage of test preparation.
   

   Dough for semolina Tatar pancakes should increase in volume by 2 times

5. Next, beat the eggs with vegetable oil, sugar and soda. Combine with dough and mix thoroughly.

   A culinary whisk will help beat eggs with sugar and butter

6. You should get a batter with a uniform texture.
   

   The dough for Tatar pancakes can be additionally whipped with a whisk

7. Fry Tatar pancakes in a hot frying pan, greased with vegetable oil, on both sides.
   

   Tatar pancakes with semolina have increased thickness and large pores

8. Ready-made pancakes should be stacked so that they cool less.
   

   Ready-made Tatar pancakes are tender, loose, slightly grainy

Contrary to expectations, Tatar pancakes are not at all like semolina-flavored cakes. No, they have a delicate, very appetizing taste and a spongy crumb. It is appropriate to serve such pancakes not only as an independent dish, but also as an addition to meat roast with gravy. In this case, you need to reduce the amount of sugar in the recipe.

Video: national Tatar dish - tabikmek semolina pancakes

Semolina pancakes on kefir

In combination with kefir, semolina acquires airiness and a creamy aroma. A very successful recipe for a quick breakfast in a rustic style. The higher the fat content of kefir, the tastier the pancakes will be.

Be sure to take fresh kefir, otherwise the pancakes will have a sour taste

Products:

• 500 ml of kefir;
• 200 g of semolina;
• 220 g wheat flour;
• 2 eggs;
• 1 tsp soda;
• 1 tsp salt;
• 2 tbsp. l. Sahara;
• 100 ml vegetable oil for the dough and 1 tbsp. l. for greasing the pan.

1. Add soda to kefir.

   Kefir will extinguish the soda and turn it into a foamy mass

2. Beat eggs and sugar.

   Eggs and sugar are conveniently beaten with a mixer

3. Sift flour.

   Ready-made semolina pancakes on kefir are a little thicker than regular pancakes, but no less tasty.

Try to freeze ready-made semolina pancakes on kefir. To do this, wrap each pancake in foil or a plastic bag so that it does not come into contact with the rest. To defrost, it is enough to hold them in the refrigerator for 5-6 hours, and then reheat in the oven under the lid.

I tried pancakes with the addition of semolina for the first time with my mother-in-law. She is a great craftswoman and in culinary matters she has no equal. At first, I was skeptical about the new dish, thinking that such pancakes would look like fried semolina. The reality exceeded my expectations. Pancakes, in which semolina is present in addition to the usual wheat flour, are very tasty. Delicate, perfectly absorbing jam or sour cream, semolina pancakes have become a favorite Sunday breakfast dish for the whole family.

Semolina pancakes are good both with filling and on their own. Their taste does not suffer at all after heating in the oven or microwave. They are especially good with jam, jam, sour cream or condensed milk.

If you have never tried to cook fragrant pancakes with yeast semolina, I advise you to correct this defect.

You should not refuse the dish, it is hearty, tasty, but it is better to eat it in the morning, since yeast-leavened semolina pancakes are too high in calories.

Their taste is unusual, pancakes look lush and differ from ordinary ones. Look at the photo in person.

Be prepared that it will take more time to cook than simple pancakes.

The thing is that when working with yeast, you need to take into account the time for the dough to reach. This takes at least 2-3 hours.

The dough for pancakes should come up as much as 3 times, only then it will be possible to start cooking. The first 2 times it is worth stirring it, and then the third time you start baking.

I advise you to smear the finished portion of pancakes on semolina with a small amount of sl. oils, so they get a pleasant creamy taste.

The components will include products such as flour, milk, chickens. eggs and, of course, yeast. You need to bake pancakes on semolina in a pan, it is better if it is cast iron, it should be medium in size.

Thick pancakes can be prepared for breakfast or lunch, feel free to complement the recipe, creating your own culinary masterpieces, stuff them and pour over with delicious sauces.

Traditional Tatar yeast pancakes

These are very lush and delicious pancakes, which are best cooked for lunch or dinner. The thing is that it is unlikely to be able to cook them in the morning, because it takes a decent amount of time to cook.

Despite this fact, the result will not disappoint you, and therefore feel free to get down to business. Lush pancakes, which are called Tatar, can be attributed to international dishes.

Yeast pancakes will be fine and beautiful, and their delicate taste will enchant every lover of delicious food. The recipe for traditional pancakes with semolina is more complicated than simple Russian cakes.

Despite this, even those who are new to the kitchen, if they do everything the recipe says, will do the job perfectly. Tatar semolina pancakes are eaten in one breath, as they are prepared.

Their main advantage lies in the composition of the products. One of the components of dry semolina. When you mix cereal with milk or kefir, it becomes like dough.

The mass spreads beautifully in the pan, of course, everything will depend on the density of the composition. If necessary, you can bake thin pancakes or thick ones.

In order to reduce the calorie content of the dish, I advise you not to grease semolina pancakes with ghee after cooking. You can bake with low-fat milk.

Ingredients: 0.5 l of milk; 250 ml of plain water; 6-7 tablespoons semolina and the same amount of psh. flour; 1 PC. chickens. egg; half tsp dry yeast; 3-4 tbsp rast. oils; 2 tbsp sugar. sand; salt.

Cooking algorithm:

1. I introduce semolina into milk, it should be cool. I mix it with milk. Lumps need to be removed.
2. I add chicken to the milk mixture. egg, salt, sugar. sweeten everything to your personal taste. I pour rast. oil.
3. I'm churning out a lot. I add boiling water and stir.
4. I put in the yeast and stir it well. I leave the batch for 2 hours in a warm, calm place. When the mass becomes larger, the semolina becomes softer, which means you need to fry the pancakes. Before adding flour, you need to sift it.
5. I bake Tatar pancakes with semolina.

In the event that the dough does not spread well over the surface of the pan, add a few tablespoons to the batch. warm water. Stir the mixture and continue baking again.

If you are not threatened with a quick set of extra pounds or you are not afraid to become bigger, then pancakes can be lubricated with sl. butter, pour jam with raspberries or plums, sour cream. Bon appetit!

Another pancake recipe

Another recipe, only this time we will make pancakes a little differently. For the specified number of products, it will be possible to bake 30 pieces. pancakes.

Of course, the amount may be different, because it will depend on the volume of the pan and the thickness of the baking. Pancakes need to be fried over low heat so that the dough mixture is perfectly baked from the inside.

Components: 2 tbsp. semolina; 1 st. psh. flour; 0.5 l milk; floor st. water; 3 pcs. chickens. eggs; 1 pack dry yeast; 50 gr. sl. oil; salt; sugar.

Cooking algorithm:

1. I boil milk, after I let it cool down to 40 gr. approximately. I introduce yeast, salt and sugar. I stir. I leave the batch for the yeast to start working and come into contact with the milk. In this case, bubbles will begin to form.
2. Mix dry ingredients in a separate bowl. I beat the whites with a whisk so that a strong foam appears. I beat the yolks too, but in a different bowl. I mix the 2 mixtures together and add the dry mass. I knead, excluding lumps.
3. With the help of a microwave, I melt the sl. oil. Oil cannot be heated on fire, as it will have a bitter aftertaste, and therefore the pancakes will be spoiled. Pour the mass into warm water and add to the dough. I interfere. When pouring water, you need to look at the density of the batch, because the quality side of the finished pancakes will depend on this.
4. I cover the dough with a towel and let it rest for 1.5 hours. The dough will become larger, and the semolina will swell, therefore we will not feel it in the finished pancakes.
5. To bake dry pancakes, do not put cl. oil.

It is better to grease the frying pan once. oil and start frying. You need to heat the pan well, and then reduce the heat. The dough will begin to bubble while baking.

Pancakes will become larger, acquire airiness, become covered with caramel color. I advise you to lubricate the finished product. oil, so it will be even tastier and more satisfying.

The recipe for pancakes does not indicate the exact occurrence of salt and sugar. You need to independently vary these components, adjusting to your taste. If you want, you can make sweet pancakes or salty ones.

You can serve them with first courses, sauce, cream, red caviar or fish.

Baking for pancakes

Show your imagination by adding new ingredients and seasonings to pancake recipes. For example, you can make salted pancakes in the form of chickens for salty pancakes. hard-boiled eggs, spices and mayonnaise. It is important that there is not much mayonnaise, because the egg mass will fall apart.

Another option: cut red fish into cubes or straws, mix with grated cheese. Mushrooms can be seasoned with spices and fried with onions, dilute the mass of TV. cheese.

The baking is done simply. It is necessary to pour the dough for pancakes into the pan, while one side is fried, you need to spread the baking on the raw one and turn it over so that it is fried.

There are no less options for sweet pripeki. Perhaps you have frozen fruits or berries at home. You need to defrost them, rinse through a colander to drain excess water. The baking is done in the same way as in the case of a salty additive.

• If the composition of pancakes does not include sugar and yeast kneading is used, then you need to serve the dish to the table only in a warm form. A classic addition is a saucer with melted sl. oil, you can serve fatty non-acidic sour cream.
• In the case when sweet pancakes are served, then it is worth preparing melted honey, jam or sauce.
• It is recommended to include wheat or buckwheat flour in the composition of the dish. A combination of these two types is appropriate.
• Do not bake pancakes in a large pan, as they will burn on the edges and not bake in the middle. It is better to give preference to a medium-sized cast-iron skillet.

My video recipe

When preparing for Maslenitsa, first of all, make sure that your cookbook contains recipes that you can surprise. For example, Tatar yeast pancakes on semolina - here is a very unusual dish for you that will decorate the feast and effectively present its creator. The taste of a foreign dessert is original, and when serving, the treat can be exquisitely decorated, all this will make the classic Tatar dish special.

Such an exquisite Tatar dish has many names. As soon as Tatar pancakes are not called: tabikmak, tabikmak, tabikmak ...

However, no matter what variation you meet, know that this is the same dish, and it is made using a very unusual technology, consisting of several stages of preparation. Kneading pancake dough with yeast and soda is very piquant and unusual, but the result in the form of airy bubble pancakes is worth it.

As you can see, it is not at all difficult to make kystybay (pancakes with potatoes) and tabikmak (pancakes with yeast semolina). Tatar recipes, although they have a very unusual cooking technology, but they allow you to cook great dishes, which simply have no analogues in Russian cuisine.

Diversify your holiday table for Maslenitsa with hearty, but light in structure pancakes, and let each member of your family appreciate your efforts.

Bon appetit!

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

Publication date: 2011-12-16

Liked the recipe: 71

Ingredients:
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)

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, on Maslenitsa to school), I always use this recipe.
Yes, it takes some time to prepare, but the pancakes turn out to be invariably beautiful, ruddy, perforated and delicious ... Even a novice hostess can shine with this pancake recipe.
Flour for these pancakes must be SURELY SIFTED! Do not be lazy, this is the key to success.
In a large saucepan (note that the dough will increase in volume, it is better to take a 4-5 liter one) pour 750 ml of milk, heat (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 have tripled in volume. And it looks like this.

Now add eggs, vegetable oil, mix well. Then boil the remaining milk (250 ml) and brew the dough. We are waiting for another 15-20 minutes, and into the pan. This is what the dough looks like before baking.

Sometimes a little more brewing liquid is required if the semolina swells a lot. In this case, you can safely add some water from a boiled kettle. In general, in the end, the dough should turn out like an average sour cream - be quite thick and viscous, but at the same time spread independently in a pan.
Grease the pan just before the very first pancake. Pancakes cook very quickly. On the one hand, they turn out like this (I like fried ones):

And this is the other side.

From this amount of dough, 35-40 medium-sized pancakes are obtained.

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

Recipe for pancakes on semolina with yeast

Pancakes are a very ancient food. They were prepared for breakfast, lunch and dinner. Over time, certain additions began to be made to the recipe for pancakes. Each hostess may have her own. But there are some immutable rules, without which not a single pancake will succeed.

Yeast pancakes on semolina are a hearty and tasty dish that is suitable for lunch or dinner. In the morning, you simply do not have time to cook them, as the process takes a sufficient amount of time. But the result is worth it.

• semolina - 2 cups
• wheat flour (high quality) - 1 tbsp.
• milk - 0.5 liters
• water - 0.5 tbsp. (might need more)
• chicken eggs - 3 pcs.
• dry yeast - 1 sachet
• butter - 50 gr.
• sugar, salt - to taste.

You will get an average of about 30 pancakes. But it all depends on the size of the pan.

If you want to make pancakes thicker or generally pancakes, make the dough thicker and spread with a spoon in small slides on a hot pan.

These pancakes must be fried over low heat so that they are completely baked inside.

1. Boil the milk and let it cool down to a temperature of 38-40º. Pour yeast, sugar and a little salt into warm milk. Stir lightly. Leave for a while to let the yeast begin to interact with the milk. The mixture is ready when bubbles appear on the surface.
2. Mix all dry ingredients in a separate bowl.
3. Separate the whites from the yolks and beat with a mixer or a whisk in a tight foam. Beat the yolks separately.
4. We mix “foamy” milk with whipped yolks and add the dry component of our dough to them. Mix well without letting lumps form.
5. Melt the butter in the microwave or in a water bath (in no case on fire, the butter will be bitter and spoil the taste of pancakes).
6. Melted butter and warm water are introduced into the dough, stirring constantly. The amount of water at this stage, you can adjust the density of the dough, and, accordingly, the thickness of the pancakes.
7. We cover the dish with the dough with a towel or cling film and leave it to reach for an hour and a half. During this time, the dough will acquire all the necessary qualities, semolina will swell and absolutely will not be felt in pancakes.

If you want drier pancakes, do not add butter to the batter. But then you will need to grease the pan with grease before frying the next pancake so that the pancakes do not stick.

Preheat a frying pan and literally drop a little vegetable oil into it. You can no longer repeat this procedure, as there is oil in the dough, and it will prevent the pancakes from sticking to the pan.

Pour the batter into the skillet and turn off the heat immediately. You need to fry such pancakes on a slow fire.

Even in a frying pan, the dough will bubble, and the pancakes will become fluffy and airy.

Fry on both sides until caramelized. Grease hot pancakes with butter, even if it is in the dough.

There is no specific amount of sugar and salt in this recipe. You can vary these ingredients yourself. It all depends on what kind of pancakes you want to cook - sweet or salty.

Serve whatever you can think of with these pancakes. They are suitable instead of bread for first courses. They can be a separate dish and served with sauces, jam, cream, sour cream, red caviar and red fish.

If you show your imagination, then every housewife will find in her refrigerator some products that can be used to make original pancakes for a treat on Maslenitsa or just for breakfast.

Yeast pancakes on semolina will be an excellent basis for making pancakes with baked goods. Your guests will surely love this dish.

1. Finely chop hard-boiled eggs, season with spices and mayonnaise (mayonnaise should not be much so that the egg mass does not fall apart).
2. Mushrooms are fried with onions, seasoned with spices to taste. Cool the mushrooms a little and rub hard cheese into them. We mix.
3. Cut the red fish into small strips or cubes, as you like. You can also add hard cheese.

Pour pancake batter into skillet. While the pancake is frying on one side, on the other, still raw, evenly lay out the baked goods. Turn over and fry until done.

Surely every housewife has frozen fruits in reserve. Defrost them, put them in a colander to remove excess water. Bake in the same way as pancakes with salty bacon.

Such pancakes must certainly be baked over low heat so that they are completely cooked and the baked goods do not burn.

Maslenitsa is a great time to treat yourself and your family to delicious pancakes. But you can cook pancakes just for breakfast, or for dessert. Experiment with new recipes, share your signature tips and have fun with spring. The more pancakes in the kitchen, the brighter and warmer the sun will be, which wakes up after winter.

Yeast pancakes with semolina

Yeast pancakes with semolina turn out incredibly beautiful and appetizing. They are plump with large holes, very satisfying. Serve them best with honey or jam - it will be very tasty. In general, if you want unusual pancakes, then I recommend trying these.

To prepare yeast pancakes with semolina, we need:

0.5 liters of milk;
1.5 cups of semolina;
1 glass of flour;
150 ml of water;

3 art. l. vegetable oil;
2 eggs;
3 art. l. Sahara;
1 tsp dry yeast;
1 tsp salt;
vegetable oil for frying.

Heat milk, add yeast, sugar to it and mix. Leave for 15 minutes in a warm place until a foam cap appears. Then add the eggs to the yeast mixture and beat with a whisk.

Mix the sifted flour with semolina, salt in a bowl and add to the yeast mixture, mix thoroughly.

In the resulting dough, add 3 tablespoons of vegetable oil, warm water and mix until a homogeneous mass is obtained.

Cover the bowl with the dough with a lid and leave warm for 1.5-2 hours. Then mix the dough and you can start frying semolina yeast pancakes.

Lubricate a well-heated frying pan with vegetable oil, pour in a little dough and, tilting the frying pan, evenly distribute the dough over the bottom. Bubbles will begin to appear on the surface of the pancake. Fry the pancake on one side until golden brown.

Then turn the semolina yeast pancake over and fry on the other side until golden brown.

Fold cooked yeast pancakes with semolina in a pile and serve with tea or milk.

How to cook Mordovian pancakes with semolina

How many nationalities exist in the world, so many different ways of preparing and decorating dishes from the category of international ones are known. This category also includes pancakes on raw semolina, beloved by many, which are called Mordovian and baked at home based on yeast dough. They always turn out so well-made that hardly any other cakes can compare with them with their perfect aesthetics and delicate taste.

The recipe for traditional Mordovian pancakes is more complicated than the one we are used to, cooking thin pancakes according to Russian culinary customs. But it is not at all necessary to be a certified chef in order to bake mountains of hearty and ruddy pancakes, which both adults and children of all ages are delighted with. They are prepared in one breath, and are just as quickly absorbed.

Another advantage of homemade Mordovian semolina pancakes, which we will learn how to bake today, is the food composition.

Their basis is dry semolina. Having swollen in milk or kefir, in combination with other products, it becomes a dough, which, depending on the density, obediently spreads in a pan, turning into thin pancakes, or obediently keeps the shape of pancakes.

These cakes, which are prepared on the basis of semolina, are traditional for the Finno-Ugric peoples, and above all for the Mordovians. They make the meal more satisfying.

To reduce the calorie content of the dish and enjoy it without fear for the figure, you can take milk with a low fat content and do not grease the finished cakes with melted butter.

Hearty Mordovian pancakes: homemade recipe

Home baking Mordovian pancakes: a master class

1. Pour semolina into cold milk and immediately stir well to avoid lumpiness.
2. We put an egg in the resulting mass, salt everything, sweeten (adjust the amount of sugar to taste) and season with vegetable oil.
3. Now you need to shake the entire contents of the container well.
4. Next, we introduce hot water into the test mass, without ceasing to interfere with it.
5. After adding the yeast and stirring, leave the dough alone for about 2 hours. It is advisable to place it in heat so that the yeast does its job. Readiness indicator - increase in volume and softening of semolina.
6. We have left unused flour: we sow it and add it to the almost ready pancake mass.

There comes an exciting moment of baking traditional Mordovian pancakes according to the classic recipe. If the dough does not spread well over the heated surface of the pan (before the first cake it needs to be greased with your favorite fat), it should be thinned with a couple of tablespoons of slightly warm water and, after stirring, start baking pancakes.

Those who are not afraid to splurge on delicious pancakes can smear each with butter and sweeten them with raspberry or any other jam. They are extraordinarily tasty and just with sour cream.

Thick Mordovian pancakes on semolina at home

We also offer to cook thick semolina-based pancakes. If instead of one glass of flour we add two to the dough, we will get magnificent products such as pancakes.

• Semolina groats -1 glass;
• Milk - 1 glass;
• Eggs (category C-0) - 5 pcs.;
• Sugar - about 1 tablespoon;
• Wheat flour (w / s) - 1-2 cups;
• Dry yeast - 1 (0.5 tsp);
• Sunflower oil - 3-4 tablespoons;
• Salt - to taste.

Do-it-yourself thick Mordovian pancakes

1. Pour the cereal into warm milk and leave to swell for at least an hour. To get a good dough, pour 1 tbsp into the thickened mass. flour, sugar and yeast, salt, stir, send the container to heat.
2. Add whipped yolks to the “grown” mass (we put the proteins in the cold for a while).
3. Now we pour the rest of the flour, not forgetting to sift it for the splendor of the dough. It should rise again.
4. We fill the mass with vegetable oil and combine with whites whipped to a foam state, stir and send to the pan in portions.

To get semolina pancakes, we make the dough of the appropriate density (like fresh sour cream). If we have thin pancakes in our plans, we need to pour it less or then dilute the too thick mass with warm (but not hot!) Water.

Manna-based pancakes are fluffy. If you bake them not very large, you can serve them with noble red caviar. Well, pancakes go well with sweet sauces.

If children do not like porridge too much, you can “disguise” it in thin cakes. Original Mordovian pancakes based on yeast and semolina are a very tasty option for such a “conspiracy”. The kids will certainly like the lush cakes, so you need to be ready to bake the second portion ...

Portal subscription "Your Cook"

Semolina pancakes were prepared by my grandmother, as a rule, in honor of a dear and respected guest. She also cooked for the holidays. I served them in a simple way, with honey and rustic sour cream from the separator. All the guests asked their grandmother for the recipe for these thick fluffy pancakes. And they were surprised that semolina is included in the composition of pancakes.

• semolina - 1 glass;
• 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;
• melted butter for greasing pancakes.

Dissolve 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, mix until smooth. Add salt and sifted flour, mix. The mass should be like thick sour cream. If it gets too thick, add some 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 mixture to the mixing bowl 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 lubricated with oil.

Heat the skillet well. Pour a ladle of batter into the middle of the pan. The dough will evenly spread itself, without outside help and rotational movements. Cover the pan with a lid and cook the pancake for 1 minute on each side over medium heat.

Pancakes will turn out thick, lush, with holes, similar to the sun. Fold the semolina pancakes in a pile, brush each with melted butter. Serve with honey and sour cream.

Yeast semolina pancakes

Such a delicacy as pancakes is found not only in Russian cuisine, but also in the cuisines of many peoples of the world. Everywhere they are cooked in their own way, and those pancakes that we are used to baking are different from the food cooked in Japan or, say, in Canada. Since ancient times, Maslenitsa has been celebrated in Rus'. At the end of February, they saw off the winter, sang songs, danced and treated them to pancakes. Even now, pancakes remain very popular, and with the onset of Shrovetide week, every hostess tries to find and try out a delicious pancake recipe. It's no secret that the softest and most tender pancakes are made from yeast dough. This recipe is not as simple as, say, a water pancake recipe. but repeating it will not be difficult for you. Yeast pancakes on semolina are tender, porous and incredibly tasty thick pancakes!

• warm milk - 250 ml
• warm water - 250 ml
• semolina - 1 cup
• flour - 1 cup
• dry yeast - 1 tsp
• sugar - 1.5 tbsp. (or to taste)
• salt - 0.5 tsp (or to taste)
• egg - 1 pc
• odorless vegetable oil - 2 tbsp.
• vanillin - 1 g (optional)

a glass of 200 ml.

How to cook yeast pancakes on semolina:

Drive an egg into a deep bowl, add sugar, salt and grind everything with a whisk.

Pour in milk and water. The liquid added to the dough must be warm. Add dry yeast and vanilla. Mix everything well.

Gradually, stirring the dough with a whisk, add flour and semolina. After them, pour in vegetable oil. Mix. Cover the bowl with the dough with a lid or tighten with cling film, cover in a warm place for 1.5-2 hours.

During this time, semolina will swell, and the dough will rise and become porous.

After rising, the dough will be ready for baking pancakes.

Take a frying pan and grease its bottom with a thin layer of vegetable oil. Many people grease the pan with a piece of bacon - this is also a great way to prevent pancakes from sticking.

Once the pan is hot, pour a ladle of batter into the center of the pan. Rotate the pan in a circular motion so that the dough is distributed into a round pancake. Fry the pancake on each side until golden brown, while covering the pan with a lid.

Put the baked pancakes on a dish in the form of a stack. To make semolina pancakes even tastier, grease each removed pancake with butter.

Yeast semolina pancakes are delicious with any sweet fillings. They turn out a little thicker than regular pancakes, and at the same time, this gives them a special softness and tenderness. Having tried such a pancake, you will see that semolina is not felt at all in it.

Once having tried flour products prepared on the basis of semolina, it is already difficult to forget about this amazing product, to which many have experienced some dislike (or even disgust) since childhood. Perhaps, in the form of porridge, semolina is not good for everyone, but for those who are not indifferent to all kinds of pastries, it can be very interesting as an additional ingredient. So, if you like flour products and are ready to try to change your attitude towards this type of cereal, start small, make yeast pancakes on semolina. The principle of their preparation is not much different from any other. But these lush and soft pancakes will surely conquer not only your stomach, but also your heart. After all, it is semolina that gives them a special splendor and softness. See for yourself.

• 5 grams. active dry yeast;
• 500 ml. whole milk;
• 30 g of sugar;
• 200 ml. water;
• 4 g salt;
• 220 g wheat flour;
• 120 g of semolina;
• 1 selected chicken egg;
• 40 ml. vegetable oil plus for greasing the pan.

• The amount of dry ingredients is indicated with the expectation of pancakes of medium thickness. If you like thin pancakes, reduce the amount of flour. If, on the contrary, you prefer thick and fluffy pancakes, then put a little more flour.

• Servings: 15 pancakes, about 15 cm in diameter.

Cooking method:

Combine barely warm water with semolina, mix thoroughly and set aside for about a quarter of an hour. In a separate container, mix a little warmed (but slightly) milk with sugar and yeast, leave to activate for the same 15 minutes.

Pour the rest of the milk into a saucepan, heat it up a little (to your body temperature) and stir in, first of all, the swollen semolina. Then add the egg, oil, salt and the yeast mixture that has already shown activity.

Lastly, add flour to the liquid mass, focusing on the desired density of the dough. Close the pan with a lid and put it in a warm corner of the kitchen.

After about 40 minutes, the dough will partially rise, mix it well and hide the pan in heat again.

Literally another third of an hour, and the yeast billet almost crawls out of the container. You can start frying pancakes. Carefully, without stirring, scoop up the dough with a ladle and pour it into a hot and oiled pan.

Fry the pancakes over moderate heat first on one side, then turn over and wait until the second side is browned.

If desired, during the frying process, you can immediately grease each pancake with butter. And now, very soon, a decent stack of fragrant soft and very tasty pancakes flaunts on your table.

Immediately call your household for a minute to take a sample.

Other recipes from the site:

chocolate pancakes

Potato fritters

oatmeal pancakes

Pancakes on the water without eggs

Pancakes for breakfast with milk

Chocolate pancake cake

Tatar yeast pancakes - thick pancakes, unlike thin pancakes, are always obtained!

A recipe for lovers of lush and light yeast pancakes, and those who have not tried them yet. I really liked these pancakes! Despite the Spartan set of products, it turns out a huge stack. By the way, this pile was eaten with pleasure by "unlovers" of thick pancakes.

It is convenient to put pancakes at night, and in the morning feed your family with fragrant pastries.

I have seen many variations of these pancakes, I am sure that they are all delicious, but this one won me over with its budget and taste!

First, prepare 1 part, it can be called 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. I have a 5 liter bowl.

Knead the dough like a fairly thick sour cream.

Leave to ferment overnight or at least 5 hours. You can put 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 specified time, gradually, stirring, add products from the 2 list to the dough: salt, eggs, sugar, vegetable oil, soda.

Soda can be diluted in a tablespoon of water so that it evenly intervenes in the dough.

It takes me 50 grams of water, sometimes I immediately dilute soda in it.

The thickness of the pancakes depends on the density of the dough - the thicker the dough, the thicker the pancakes.

If you have time, you can let it stand for 10 minutes, if not, you can bake immediately.

Nothing new - everything is as usual.

We heat the pan, grease it only before the first pancake, pancakes do not stick to the pan.

Bake over medium heat on both sides.

The thicker your pancakes, and they can be made very thick, the quieter the fire so that the pancake is baked.

Lubricate the finished pancakes with butter.

These yeast pancakes are so lush.

There are a lot of them and they are quite satisfying.

Pancakes on semolina with yeast

For Maslenitsa, you can cook good yeast pancakes with semolina! Pancakes are very tasty, fluffy and tender. Absolutely any filling is suitable: honey, jam or sweet condensed milk.

• Semolina 1.5 cups
• Wheat flour 1 cup
• Milk 500 ml
• Water 150 milliliters
• Sugar 3 Art. spoons
• Eggs 2 Pieces
• Yeast 1 teaspoon
• Salt 1 teaspoon
• Vegetable oil 3 Art. spoons

Dissolve yeast in warm milk and add sugar, mix. Leave for 15 minutes, then add the eggs, beat everything with a whisk.

In a separate bowl, mix the sifted flour and semolina. Add the mixture to the liquid mass. Also pour in vegetable oil and warm water. Mix until smooth.

Cover the dough with cling film and leave in a warm place for 1 hour.

Home > Recipes > printable version

Tanya, hi! I have my own report. I looked at the photo for a long time, I wanted to cook. And so it happened I did it for half of the products. Everything turned out great. The dough came up a little longer. You can't see it in the photo, but the pancakes turned out bubbly!
They are delicious when you take them straight from the pan, they are crispy on the outside and soft on the inside. And as soon as they lie down, they become soft and tender. Thank you!

Wai-wai, how appetizing, how beautiful and sincere. Thank you so much for the gorgeous photo that adorned the recipe, it immediately smelled of warm summer.
And we don’t even have strawberries, it’s cold, and it flooded us in full. I walk around the site only in boots, after yesterday's downpour, the water was pumped out from the site with a pump, today it was flooded again in the evening, the tiles near the well are covered with water by 10 cm and this happens regularly. This summer it was necessary to breed frogs, so they are quite comfortable.

Lush milk pancakes without yeast recipe

Hello my friends! The topic of this post came to me while thinking about the next tea party on Shrove Tuesday. Friends are coming to us, but the question is: how to cook pancakes in order to surprise everyone at the same time?

I love making pancakes myself. 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 semolina pancakes. They are a good alternative to classic wheat flour recipes for Shrovetide, and they turn out to be very fluffy and tasty.

Pancakes are airy. Semolina is able to give the test splendor and porosity of the structure. And the glycemic index of semolina is lower compared to 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 toppings, you can achieve a fantastic taste. Use unsweetened fillings - you will have good snacks. Drown your pancakes in chocolate nutella and the kids will beg for more. Or eat them without adding additional ingredients, because they are good on their own. In general, the time has come not to talk, but to try.

Yeast pancakes on semolina with flour - grandmother's recipe

As usual, the first recipe is a classic. I got it from my grandmother. This is a family favorite 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. In a clean bowl, mix flour and semolina.

4. Add the dry flour mixture in batches to the liquid ingredients in the saucepan (or saucepan), remembering to stir each time. Stir until smooth.

5. Wrap the bowl with the resulting dough in a towel and let it rise in a warm place for 1 hour. When the dough is ready, you do not need to mix it.

Take the dough in the necessary portions and bake pancakes in a small diameter frying pan. Or pour not on the whole pan, but like pancakes, so that they are easier to turn over.

You can brush each pancake with butter if you like. Pancakes are tender, tasty, perfectly paired with all kinds of fillers.

Video recipe: Tatar semolina pancakes with dry yeast

The dish is called "Tebikmek". Kneading the dough is a little unusual. But as a result, you will get the most delicate, fluffy pancakes for Maslenitsa. So give them a chance - they will not leave you indifferent. They will compete with the usual thin ones on flour.

Bake in an oiled pan using slightly more batter than the standard pancake method.

Thick and fluffy Mordovian pancakes with yeast semolina

Another recipe for lovers of 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.

List of ingredients:

• 800 g of 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 vegetable oil.

Step by step cooking instructions

1. Warm up the milk a little. In a separate deep container, mix semolina with salt, sugar and eggs. Pound the contents with a whisk and pour in portions of warm milk, constantly stirring the mass.

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

Important: at the last stage of kneading the dough, vary its density by adding hot milk if necessary. With a liquid dough, the pancakes will turn out thin, and with a thick one - lush. Focus on your taste.

3. Stir vegetable oil into the final version of the dough. Fry pancakes in a hot pan on both sides.

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

Quick pancakes on semolina without yeast

The recipe belongs to the category of quick ones, so immediately write it down in your piggy bank. Especially if you are not a supporter of adding yeast to the dough, you will like this variation of semolina pancakes. These magnificent beauties, I guarantee you, will linger 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 the eggs with a whisk, add sugar and mix well.

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

3. Gradually add flour to the liquid mixture, whisking with a whisk until smooth.

4. In a separate bowl, combine baking soda and vinegar. Pour into the dough, mix well. Wrap the bowl and let stand under a 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 an oiled skillet over medium heat on both sides. Brush each pancake with butter, if desired.

Moroccan foam dough pancakes 1000 and 1 hole

I share 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 so tender that they melt right before your eyes 🙂 Therefore, I recommend cooking more of them for Shrovetide week.

Especially I ask you to pay attention to girls! Pancakes are cooked in a dry frying pan, so you will not get extra calories due to frying.

Manno-oat pancakes on kefir - a recipe without flour

Well, hello, wrong oatmeal. By the way, there is no flour in the composition of 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 carbohydrates. This dish will be a great breakfast for Maslenitsa.

Required products:

• 1 glass of semolina;
• 1 glass of 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. In a deep bowl, mix semolina and oatmeal. Pour kefir into the contents and refrigerate for 2 hours or overnight.

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

3. Bake pancakes from the kneaded dough. For the first time, grease the pan with oil, bake over medium heat.

During baking, small bubbles will appear on the surface. We must wait until the whole pancake is covered with bubbles. Then flip over to the other side.

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

Pancakes from semolina and flour in milk

Another recipe that proves that flour and semolina in tandem give an amazing dough, different from the boring flour dough. 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 of semolina;
• 7 g of pressed yeast;
• ½ tsp salt;
• 2 tbsp Sahara;
• 3 tbsp vegetable oil.

The sequence of steps for cooking:

1. In a deep bowl, mix semolina, sugar, salt and flour. Stir.

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

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

If necessary, adjust the density of the dough with milk. If there is batter, the pancakes will turn out thin with holes. With a thick dough, get thicker and more fluffy.

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 pan on both sides.

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

Lean pancakes on semolina with yeast - a recipe without eggs

As usual, I can not ignore the vegetarians. Arrange a carnival for yourself and do not refuse anything. By the way, as the name implies, this recipe is ideal for fasting, because it also lacks milk. The time spent is about half an hour, and the result is extraordinary.

Prepare:

• 60 g of 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 stewpan), add salt and granulated sugar. Put on fire and bring the contents to a boil. The sugar and salt will dissolve by this time.

2. Constantly stirring (with a whisk or mixer), pour semolina in portions. Bring to a boil again and simmer for 3-4 minutes. Remove the saucepan 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 pancakes in a hot pan, greased with a little oil. When cooking, the dough should be covered with bubbles. Fry the pancake on each side for about 1 minute. Have the edges of the pancake dried up and risen? Time to flip to the other side.

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

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

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

As you can see, semolina pancakes no longer seem 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 of wheat flour.

I told you these little cooking tricks, now it's up to you - experiment and be creative. Subscribe to my blog, share your photos, we will exchange recipes and our culinary finds. See you soon!