Pancakes with semolina in milk with Tatar yeast (yeast): recipe with photos step by step

Traditional Tatar pancakes with yeast

These are very fluffy and tasty pancakes, which are best prepared for lunch or dinner. The thing is that it’s unlikely to be possible to cook them in the morning, because cooking takes a decent amount of time.

Despite this fact, the result will not disappoint you, so feel free to get down to business. International dishes include fluffy pancakes, which are called Tatar pancakes.

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

Despite this, even beginners in the kitchen, if they do everything that the recipe indicates, will cope with this task perfectly. Semolina Tatar pancakes are eaten in one go, just 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 perfectly over the pan; of course, everything will depend on the thickness 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 the semolina pancakes with melted butter after cooking. You can bake with low-fat milk.

Cooking algorithm:

I add semolina to the milk, it should be cool. I mix the mixture with milk. Lumps need to be removed.
I add chicken to the milk mixture. egg, salt, add sugar. sweeten everything to your personal taste. I pour in the plant. oil.
I shake the mixture. I add boiling water and stir.
I add the yeast and stir it well. I leave the batch for 2 hours in a warm, quiet 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.
I bake Tatar pancakes with semolina.

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

If you are not in danger of quickly gaining extra pounds or you are not afraid of getting bigger, then pancakes can be greased with sl. butter, pour over jam with raspberries or plums, sour cream. Bon appetit!

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.

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 in so that after mixing the mass resembles market sour cream.
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.

Recipe 4: Tatar thick pancakes with semolina step by step with photos

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

First, let's prepare part 1

, 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.

Pancakes on the water

Ingredients: water – 600 ml, flour – 300 g, eggs – 3 pcs., salt, soda, citric acid – 0.5 tsp each, sugar – 2 tbsp. l., olive oil - 1 tbsp. l.

Beat the eggs, add 500 ml of water and mix again. Separately, in a cup, mix 100 ml of water and citric acid. In a separate bowl, mix flour, salt, and soda.

Add the flour mixture to the liquid ingredients and knead the dough, stirring thoroughly so that there are no lumps. Let the dough rest for 20–25 minutes. Then add water with citric acid and mix again. Grease a frying pan with vegetable oil and bake pancakes on both sides. Grease the finished pancakes with butter.

Yeast pancakes made from millet. Ingredients

This is another recipe for preparing the dish. It differs in a slightly different way of kneading the dough. Also below will be presented a method for preparing a sauce that is ideal for millet pancakes.

You will need:

millet porridge (crumbly) – 4 tablespoons;
milk – 300 milliliters;
wheat flour - 4 heaped tablespoons;
sugar – 1 tablespoon;
olive oil – 5 tablespoons;
eggs – 3 pieces;
salt - half a teaspoon;
feta cheese – 80 grams;
heavy cream – 150 grams;
butter (melted) - to taste;
chopped garlic and green onions - to taste;
yeast (fast-acting, dry) – 7 grams.

How to make thick pancakes with semolina

It is in this way that Tatar and Mordovian housewives prepare the famous dish kupterma, which in Russian means pancakes with semolina. True, these pastries are more reminiscent of large flat cakes than the traditional and familiar translucent dough suns characteristic of Slavic cuisine. The quantity of ingredients specified in the recipe yields only four pancakes with a diameter of 26-28 centimeters. They turn out tall, lush and very porous. Due to the yeast present in the composition, the dough rises perfectly and even when cold retains its airy, fluffy consistency.

Pancakes with semolina with milk and yeast

Required ingredients:

milk 3.2% – ½ l
cream margarine – 120 g
sugar – 100 g
eggs – 2 pcs
semolina – 375 g
wheat flour – 250 g
salt – ½ tsp
dry yeast – 2 tsp

Step-by-step instruction

Melt margarine in a water bath, combine with warm milk, add sugar and mix well.
Beat the eggs in a blender for 3 minutes, then add them to the milk liquid. Add semolina, sifted flour, yeast, stir and leave warm for 1.5 hours.
After the time has passed, heat the frying pan and grease it with lamb fat.
Pour two ladles of dough onto the bottom, cover with a lid and fry over medium heat until golden brown. Then use a silicone spatula to carefully turn the pancake over and cook until done.
Serve hot with your favorite liquid sauce or honey.

Cooking steps

Heat the milk, add yeast, sugar and stir. Leave for 15 minutes in a warm place until a foamy cap appears. Then add 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.

Add 3 tablespoons of vegetable oil, warm water to the resulting dough and mix until smooth.

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

Grease a well-heated frying pan with vegetable oil, pour in a little dough and, tilting the frying pan, distribute the dough evenly 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.

Place the prepared yeast pancakes with semolina in a stack and serve with tea or milk.

Bon appetit!

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 should 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 discovered a bowl of wonderful, fluffy pancake dough! 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!

Step-by-step cooking recipe

1. Add eggs, sugar, salt, yeast to warm milk and mix. Carefully add semolina, stir until smooth and leave the dough for 1.5-2 hours in a warm place (it should increase 2-3 times).

2. Add vegetable oil to the risen dough. Boil water and dilute the dough with boiling water until it becomes liquid sour cream. Mix.

3. Heat up the pans (I bake in two at once) and begin to fry the pancakes (they turn out fluffy and porous). When bubbles begin to form on one side, turn over to the other side and fry for about 1-2 minutes over medium heat.

4. In a separate bowl, heat the butter and generously grease the still hot pancakes (thanks to this, the pancakes turn out very juicy). Best served hot with jam or sour cream.

Hearty Mordovian pancakes: homemade recipe

Homemade Mordovian pancakes: master class

Pour semolina into cold milk and immediately stir thoroughly to avoid lumpiness.
Put an egg into the resulting mass, salt everything, sweeten it (adjust the amount of sugar to taste) and season with vegetable oil.
Now you need to shake the entire contents of the container thoroughly.
Next, add hot water to the test mixture without ceasing to stir it.
After adding yeast and stirring, leave the dough alone for about 2 hours. It is advisable to place it in a warm place to allow the yeast to do its work. Readiness indicator is an increase in volume and softening of semolina.
We have some unused flour left: we sow it and add it to the almost finished pancake mass.

The exciting moment of baking traditional Mordovian pancakes according to the classic recipe comes. If the dough does not spread well over the heated surface of the frying pan (before the first flatbread it needs to be greased with some fat), it should be thinned with a couple of tablespoons of lukewarm water and, after stirring, begin baking the pancakes.

Those who are not afraid to go overboard with delicious pancakes can grease each one with butter and sweeten them with raspberry or any other jam. They are incredibly tasty simply with sour cream.

A few words about semolina pancakes

In general, what is the essence of semolina pancakes, what makes them so special, what is their taste, what is their popularity? I will briefly answer all questions.

During heat treatment, semolina becomes tender and loose, but at the same time a certain graininess is felt. Remember semolina porridge. So, if you add semolina to the pancake dough, then the pancakes will turn out more “grainy”, loose, and airy. At the same time, it is not necessary to completely replace all the dry ingredients with semolina; it is enough to add a couple of tablespoons of this cereal to regular flour. The new properties of the dough and the resulting baked goods will be immediately noticeable.

The second point concerns taste. If you love semolina porridge, then you will appreciate these pancakes! There will not just be some notes of semolina porridge here, no! During the baking process, semolina gives off a simply indescribable aroma. Subtle, deep, arousing a huge appetite! So, if you are tired of regular pancakes, you can diversify them with semolina.

The third point concerns traditions and national cuisine. Mordovian, Tatar, and Bashkir pancakes are very popular. They are distinguished by thickness, perforation and splendor. In fact, the composition and cooking technique are the same; who first came up with such a recipe is not clear, and it is not so important. The important thing is that all these pancakes contain semolina.

Tasty and very healthy;
And here is a selection of real recipes;
Beautiful;
Varied;
Thin and thick;

Pancakes with semolina with milk and yeast, recipe with step-by-step photos

Vegetable oil gives milk pancakes with semolina a special softness, tenderness and pleasant juiciness. If you want the dough to be drier and crispy at the edges, this component should be removed from the recipe, and instead add 1-2 additional egg yolks. It is not recommended to increase the amount of sugar, otherwise the baked goods will burn rather than brown. It is better to add sweet sauce, jam or syrup to already prepared hot pancakes to enhance the taste.

Pancakes with semolina with milk

Step-by-step instruction

Sift the flour and combine with sugar, salt and dry yeast. Then pour in milk at room temperature in a thin stream and mix well. Cover the container with the dough with a thin kitchen towel or gauze and leave to rise for an hour and a half.

When the dough increases in volume, add beaten eggs and vegetable oil. Stir well and let stand for another 20-30 minutes.

Heat a frying pan and grease it with lard. Fry the pancakes over medium heat for 1 minute on each side and serve hot with your favorite drinks.

Yeast pancakes with semolina with sour milk: a quick recipe

It is difficult to imagine quickly preparing yeast pancakes, but such an option still exists. If you want to make Mordovian pancakes with semolina for breakfast, then all you need to do is prepare the dough the night before.

In the morning, you need to add the missing ingredients and immediately start baking your favorite treat. In just 15-20 minutes you will have a great breakfast on your table.

Ingredients

Sour milk - 500 ml;
Dry yeast - 1.5 tbsp. l.;
Powdered sugar - 4-5 tbsp. l.;
Salt - 1 pinch;
Egg yolks - 3 pcs.;
Semolina - 1 tbsp;
Flour - 3 tbsp. l.;
Butter - 20 g;
Olive oil - 2 tbsp. l.

How to quickly fry yeast pancakes with semolina at home yourself

Take a large saucepan, then add semolina, powdered sugar, dry yeast and salt. Mix the bulk ingredients thoroughly.
Pour the sour milk into a small saucepan and heat. Gradually pour the milk into the pan with the dry ingredients. First knead the thick dough until smooth, then add the rest of the milk and stir well.
Leave the container with the dough at room temperature. Cover it with baking paper and leave it overnight.
In the morning, stir the dough well with a whisk. Beat the egg yolks with softened butter and add to the dough (add a little flour if necessary). The dough should turn out like thick sour cream.
Heat the pan well for cooking pancakes, then use a small ladle to pour the batter onto the heated bottom of the kitchen utensil.

It is advisable not to grease the pan with any grease. But if your pancake is not non-stick, then before frying the first pancake, grease it with oil or a piece of fresh lard.

Fry the pancakes until cooked and serve immediately.

Serve Mordovian yeast semolina pancakes with sweet fillings or savory ingredients. As an addition, hard cheese, ham, herbs, scrambled eggs and much more are perfect.

If you want to bake thin golden brown pancakes (without semolina) not with sour milk, but with regular milk, then our next video recipe will help you with this.

If you have never tried to cook aromatic pancakes with semolina using yeast, I advise you to correct this shortcoming.

You shouldn’t refuse the dish, it’s nourishing and tasty, but it’s better to eat it in the morning, since yeast semolina pancakes are too high in calories.

Their taste is extraordinary, the pancakes look fluffy and differ from simple ones. Look at the photo in person.

Be prepared that it will take longer to prepare than regular pancakes.

The whole point is that when working with yeast, you need to take into account the time it takes for the dough to rise. This requires at least 2-3 hours.

The pancake dough must rise as many as 3 times, only then you can start cooking. You should stir it the first 2 times, and then start baking the third time.

I advise you to coat the finished portion of semolina pancakes with a small amount of slurry. butter, so they will acquire a pleasant creamy taste.

The components will include products such as flour, milk, chicken. eggs and, of course, yeast. You need to bake semolina pancakes in a frying 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 top them with delicious sauces.

Recipes

Pancakes with semolina and milk

Very easy to prepare pancakes with semolina without yeast, mixed with milk.

For greater tenderness and porosity, add slaked soda. You can also use store-bought baking powder.

These pancakes can be made either sweet or unsweetened.

Ingredients:

Chicken eggs – 2 pcs.
Sugar – 2-3 tbsp. spoons;
Semolina – 180 g.
Salt – 1 pinch;
Flour – 0.5 cups;
Milk – 1 glass;
Baking soda – 1 teaspoon;
Vinegar 9% – 1 teaspoon;

Let's start cooking

Drive a couple of eggs into a deep cup and beat them with a whisk. Add sugar and beat well again.

Pour warm milk, gradually add semolina.

Beat thoroughly, add wheat flour. We extinguish the soda with vinegar and mix it into the dough. Beat thoroughly again, cover with film and leave for 15-20 minutes. This time is necessary for the semolina particles to swell and become softer.

This is how the dough ends up. Although we added a lot of bulk ingredients to it, it is still liquid in consistency. This is exactly what we need!

Heat the frying pan well and grease it with a piece of butter. Pour the dough into a ladle and spread it over the pan. If you wish, you can make either a large pancake or a small one.

Fry for 1-1.5 minutes, wait until the dough on top begins to bubble slightly. This means it's time to flip the pancake.

Gently pry it with a fork or grab it with tongs like this and turn the pancake over.

Fry on the other side for about one more minute until an appetizing blush as in the photo above.

Brush the top of the finished pancake with melted butter so that it retains its tenderness for a long time.

Pancakes on semolina without flour

What if you completely remove wheat flour from the composition, leaving only semolina? And you will get such fluffy semolina pancakes!

Very soft and fragrant! If you press on such a pancake with your finger, it will shrink like a sponge - they are so porous. And their thickness can easily reach 3 centimeters.

All the lushness here is provided by the yeast. To save time, I advise you to use fast-acting dry yeast.

We will also cook with milk, but if you wish, you can replace it with kefir, fermented baked milk, yogurt or even plain water. True, in the latter case the taste will be poorer.

Ingredients:

Semolina – 920 g.
Milk – 1000 ml.
Chicken eggs – 4 pcs.
Dry yeast – 11 g (whole bag);
Salt – 0.5 teaspoon;
Sugar – 3-6 tbsp. spoons (depending on your love for sweets);
Vegetable oil (unflavored) – 4 tbsp. spoons;

Preparation

Beat eggs and sugar until smooth.
Pour in milk, add semolina.
Add salt and yeast. Mix everything well and leave for 15-20 minutes. The yeast should wake up and bubble the dough, and the semolina should soften and absorb the liquid.
Before frying, add 3-4 tablespoons of oil to the dough and beat again. Make sure there are no lumps anywhere.
If desired, grease a hot frying pan with oil and pour the dough into it.
Fry on both sides for 1.5-2 minutes, depending on the thickness of the dough layer. The pancakes should be well browned.

Mordovian pancakes with semolina

And these are thick Mordovian pancakes on semolina. This option is very common in Central Russia.

In addition to semolina, the composition also includes regular wheat flour, yeast, and eggs. For flavor, add vanillin to the dough. By default, this is a dessert recipe, so don't skimp on the sugar.

If you are interested in this type of pancakes, I recommend that you familiarize yourself with a large and detailed selection of recipes for yeast pancakes.

Ingredients:

Semolina (cereals) – 170 g.
Flour – 150 g.
Dry yeast – 1 teaspoon;
Egg – 1 pc.
Butter (or margarine) – 60 g.
Sugar – 3-5 tbsp. spoon;
Salt – 2 pinches;
Vanillin - 2-3 pinches;

How to cook it

In a deep bowl, beat the egg with salt, vanilla and sugar with a whisk or using a mixer. Add melted butter here too.
Pour in warm milk, stir the yeast.
Combine flour with semolina, and then pour them into the milk-egg yeast mixture.
Stir well so that no flour lumps remain.
Leave this dough in a warm place for about 60 minutes, let the yeast work in full.
The dough will increase in volume and become foamy. Stir it and start frying the pancakes.
Heat the frying pan. You can fry in either an oiled or dry frying pan if it has a non-stick coating.
Pour a portion of dough into a ladle and tilt the pan in different directions so that the dough is evenly distributed over the area.
Fry until golden on both sides. It takes about 1.5-2 minutes, no more.

With semolina on whey

The difference between these semolina pancakes is not only that we will make them with whey. In general, there is not very much semolina here; it rather plays the role of a small flavor addition.

But this recipe stands out in some ways. Here we will use the custard cooking technique. In a little more detail, we will simply scald some of the flour with boiling whey.

I also recommend taking a look at the article on other custard pancakes.

Ingredients:

Liquid whey – 800 ml.
Semolina – 40 g.
Wheat flour – 380 g.
Eggs – 3 pcs.
Vanilla sugar – 1 teaspoon;
Regular sugar - 4 tbsp. spoons;
Salt – 2 pinches;
Baking powder – 1 teaspoon;
Butter – 20 g.

Preparation

Separate 100 grams of flour from the total mass. Bring 200 ml to a boil. serum.
Pour the boiling whey over the flour and quickly mix everything well.
Beat eggs separately with salt and two types of sugar.
Add eggs and softened butter to the cooled mushy mass, pour in the remaining whey (it was not boiled!). Whisk everything until smooth.
Mix the remaining flour with semolina and baking powder. Pour them into a cup with liquid ingredients and do the final mixing.
Let the dough sit for 20 minutes, then stir.
Grease a hot frying pan with vegetable or butter. Pour in the dough, fry on both sides for 1 minute.

Tatar pancakes with semolina

Delicious pancakes with semolina in water with the addition of eggs and yeast. They are similar in composition to Mordovian pancakes, but differ in cooking technique.

I warn you right away that Tatar pancakes do not cook quickly. But the result is worth it! You won't try such yummy food anywhere.

Ingredients:

Semolina – 1 cup;
Flour – 2 cups;
Water (or milk) – 500 ml.
Sugar – 5 tbsp. spoon;
Dry yeast – 1 teaspoon;
Eggs – 2 pcs.
Salt – 1 teaspoon;
Baking soda – 0.5 teaspoon;
Vegetable oil (any) – 3 tbsp. spoons;

Preparation

The entire cooking process can be divided into 2 stages. The first is kneading the dough and letting it sit for several hours. The next step is to add additional ingredients, mix and bake the pancakes.

In one bowl, mix semolina with flour, yeast and 2 tablespoons of sugar.
Heat the water slightly, pour it into the dry mixture and stir thoroughly. The resulting dough will resemble sour cream in consistency. Leave this dough at room temperature for 5 hours (you can leave it overnight). You can cover the top with something. I advise you to choose larger dishes, as the dough will become several times larger.
Beat the eggs into the dough and add all the remaining ingredients. Beat well and mix. We look at the consistency; if necessary, you can add more water. The dough should spread well.
Pour the dough into a hot frying pan, fry on one side for about a minute, then turn it over and wait another 40-50 seconds.

Watch the video on how to cook pancakes with semolina

Tips and notes

You can adjust the thickness by adding additional flour or liquid. The thicker the dough, the thicker the pancakes will be.
When adding semolina, the pancake dough must sit for at least 15 minutes. Otherwise, the pancakes will turn out fragile and not as tasty.
If you're bored with regular pancakes, make savory pancakes. This will not diversify the taste and will make the appearance more appetizing.
Grease the finished pancakes with butter, preferably butter. This will not only improve the taste, but will also allow the pancakes to remain elastic longer.
Serve this dish with sour cream, jam, condensed milk, and honey.
Decorate with pieces of berries, fruits, and grated chocolate.

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!

Thin pancakes with holes on kefir with semolina

Lovers of thin dough - your time has come. Thanks to the kefir base, the baked goods are very fluffy. You will love this recipe for a long time. If you complement the dish with a good sweet dressing, you will get a very tasty dessert.

For the recipe you need:

3 chicken eggs;
230 g semolina;
500 ml kefir (or a little more);
2 tbsp. Sahara;
½ tsp. salt;
2 tbsp. vegetable oil.

Cooking procedure

1. In a deep bowl, beat eggs with sugar and salt. Add semolina, mix well. Leave for 15 minutes until the semolina swells. Pour in vegetable oil and kefir, beat with a blender for about 5 minutes.

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

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

Ready. Cottage cheese, condensed milk or sour cream are especially good additions.

As you can see, pancakes with semolina porridge no longer seem such a strange choice. They make a great breakfast or snack at work. And during Maslenitsa they will be an ideal highlight among the standard representatives of wheat flour.

I told you these little cooking tricks, now it’s up to you to experiment and create. Subscribe to my blog, share your photos, we will exchange recipes and our culinary finds. See you again!

Many people associate small wheat groats exclusively with children's cereals or hospital diet food.

However, there are many recipes that show the variety of culinary uses of cereals, and lean semolina pancakes are proof of this.

These pancakes will be a wonderful treat during fasting days, and a delicious low-calorie snack for those who are watching their figure.

Moroccan pancakes with semolina with Bagrir yeast step-by-step recipe with photos

There are many recipes for semolina pancakes with yeast, but they all boil down to two main options: some are prepared with semolina porridge, and others are prepared with the addition of “raw” semolina. Traditional Moroccan pancakes "Baghrir" belong to the second option and are one of the most tender pancakes in the world. They 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.

Required ingredients:

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.

Cooking pancakes with semolina

We will need:

500 ml milk at room temperature
250 ml water
7 heaped tablespoons of semolina
5-6 heaped tablespoons of wheat flour
1 large egg
4 tbsp refined sunflower oil
1 teaspoon salt
1-2 tbsp granulated sugar
0.5 tsp instant yeast
butter for greasing pancakes
sour cream for serving pancakes

Preparation:

Step 1. Combine cold milk and semolina. Add salt, sugar, beat in an egg and pour in sunflower oil.

Step 2. Thoroughly mix all the specified ingredients using a whisk or mixer.

Step 3. Gradually pour hot water into the resulting mixture and knead the dough. Add yeast, mix the dough again.

Step 4. In order for the semolina to swell, leave the dough alone for about 2 hours. To speed up the swelling of the semolina, you can heat the dough in the microwave for 2-3 minutes.

Step 5. When the semolina swells, add sifted wheat flour to the dough and thoroughly mix the pancake mixture with a whisk to break up all the lumps.

Step 7. Start baking pancakes. Grease a hot frying pan with sunflower oil or fat. Then carefully distribute a small amount of dough over the entire surface of the pan. Fry the pancake on one side for about 1 minute and turn it over to the other, lifting the browned edge of the dough with a wooden or silicone spatula. Bake the pancake on the other side for about 30 seconds.

Step 8. Coat the finished pancakes with warm butter and place them in a beautiful pile on a wide plate. Pancakes with semolina can be served with sour cream, honey, powdered sugar, etc.

Note:

If you like thicker pancakes, there are two ways to make them: you can add semolina to the dough, or add pre-cooked semolina porridge to the already prepared dough.

Pancakes with semolina turn out unusually tender, plump and unusual in taste. Bon appetit! I wish you a pleasant pancake baking and happy Maslenitsa! See you again!

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Olivier a la lord

Delicious rice with chicken fillet and champignons

Strudel with apples

Lightly salted cucumbers with young zucchini using the dry method

Millet pancakes were baked by our grandmothers, who were familiar with the secrets of preparing the simplest and most satisfying dishes. This delicacy has a pleasant taste, wonderful aroma and very useful properties. We will talk about how to prepare this dish in this article.

Required Products:

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

How to cook pancakes with yeast semolina:

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

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

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

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

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

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

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

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

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

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

In this article you will learn how to cook fluffy, tender, porous and very tasty with semolina. Below is a selection of 6 popular recipes in which the entire cooking process is described in as much detail and clarity as possible. I'm sure you'll like one of them! The first recipe is accompanied by step-by-step photographs, the rest are simply with a photo of the finished dish (they are almost all similar in appearance). Here you can also watch a video on the topic, and at the very end there are useful culinary notes.

For convenience and to save time, you can select the desired item in the article menu.

Semolina pancakes with yeast

Despite the fact that we have yeast in almost every version, we decided to give it one full recipe. Enjoy!

INGREDIENTS	QUANTITY
vegetable oil	40 ml
sugar	40 g
yeast	5 g
flour	0.2 kg
eggs	2 pcs.
salt	5 g
milk	0.5 l
semolina	300 g
water	150 ml
Cooking time: 140 minutes	Calorie content per 100 grams: 195 kcal

How to cook:

Pour the milk into a saucepan and place on the stove to heat until warm.
Pour into a bowl, add sugar and yeast, mix them.
Place in a warm place for fifteen minutes. During this time, the dough should just rise up.
When time has passed, beat in the eggs and mix the ingredients together.
Sift the flour into a nearby bowl and mix with the semolina.
Pour the dough into the resulting mixture and stir until smooth.
Add oil and slightly warmed water.
Mix all this again and let it brew. To do this, put the dough in a warm place for two hours.
When time has passed, fry the pancakes until golden brown on both sides.

Tip: if you use fresh yeast, you will need two or three times as much.

Simple pancakes with yeast

Ingredients: milk – 500 ml, eggs – 2 pcs., flour – 2 cups, dry yeast – 0.5 packs, sugar – 2 tbsp. spoons, salt - 1 teaspoon, soda - 1 teaspoon, vegetable oil.

Heat the milk until warm, pour it into a separate container, add flour, sugar, yeast and mix. Let the dough rise in a warm place for half an hour.

Add salt, vegetable oil, eggs and a little more sugar to taste to the mixture. Beat the mixture with a mixer. Bake pancakes in a greased frying pan.

Delicious pancakes with semolina with milk step by step recipe

If you have small children, then most likely you are familiar with the situation when semolina porridge remains uneaten. This pancake recipe will teach you how to make a delicious dessert from leftover semolina. By the way, this is a pretty good way to feed kids healthy semolina without tears and hysterics.

Step-by-step instruction

First, cook the semolina or use its leftovers. Pour semolina with 1.5 cups of milk and cook, stirring constantly, until thickened. Add oil and let the porridge cool under the lid so that a crust does not form.
Beat the egg with salt, add a glass of milk and mix. Combine the egg-milk mixture with flour.
Add sugar and pour the resulting mixture into the semolina. Stir and add milk, stirring the dough with a mixer until smooth. note! Focus on the appearance of the test. If it is not liquid enough, add a little more milk.
Fry pancakes in milk and semolina as usual. Serve with jam or condensed milk.

Cooking pancakes with semolina

We will need:

500 ml milk at room temperature
250 ml water
7 heaped tablespoons of semolina
5-6 heaped tablespoons of wheat flour
1 large egg
4 tbsp refined sunflower oil
1 teaspoon salt
1-2 tbsp granulated sugar
0.5 tsp instant yeast
butter for greasing pancakes
sour cream for serving pancakes

Preparation:

Step 1. Combine cold milk and semolina. Add salt, sugar, beat in an egg and pour in sunflower oil.

Step 2. Thoroughly mix all the specified ingredients using a whisk or mixer.

Step 3. Gradually pour hot water into the resulting mixture and knead the dough. Add yeast, mix the dough again.

Step 4. In order for the semolina to swell, leave the dough alone for about 2 hours. To speed up the swelling of the semolina, you can heat the dough in the microwave for 2-3 minutes.

Step 5. When the semolina swells, add sifted wheat flour to the dough and thoroughly mix the pancake mixture with a whisk to break up all the lumps.

Step 8. Coat the finished pancakes with warm butter and place them in a beautiful pile on a wide plate. Pancakes with semolina can be served with sour cream, honey, powdered sugar, etc.

Note:

If you like thicker pancakes, there are two ways to make them: you can add semolina to the dough, or add pre-cooked semolina porridge to the already prepared dough.

Pancakes with semolina turn out unusually tender, plump and unusual in taste. Bon appetit! I wish you a pleasant pancake baking and happy Maslenitsa! See you again!

All blog posts

See more posts (recipes):

Pancakes with condensed milk with caramel apples

Pancake rolls with salmon and red caviar

Pancakes with turkey and onions

Yeast pancakes with sour milk

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.

How to properly cook yeast pancakes with semolina

Pancakes with semolina are not difficult to prepare; the process is practically no different from the traditional one. But the finished products turn out much tastier, so we will tell you how to make them correctly.

It is best to make pancakes with semolina porridge. Boil the semolina until tender and cool until barely warm, and then add it to the dough. To make sweet pancakes, it is better to cook semolina in milk and then add a little sugar. You can also cook semolina in water, and then use it to make pancakes with any filling.
For simpler cooking, you can use dry semolina. The amount of semolina in the dough depends on the consistency of the mixture you need. Using wheat flour, before frying, bring the pancake dough to the desired consistency.

Semolina will increase in volume several times, so you need to add it gradually.

You can learn about the correct kneading of pancake dough from the detailed video lesson below.

If you want to make yeast pancakes using only semolina, you need to first grind it in a coffee grinder. Then it will be like regular flour, but pancakes prepared with it will be much softer and more flavorful.
Yeast pancakes must be prepared on dough. But here you can choose different cooking options.

To speed up the fermentation process, the dough liquid (milk, water, kefir) must be heated.

With raw yeast you can also prepare the dough much faster, but with dry yeast it’s better to make it in advance so you don’t have to worry about the dough running away. In general, the choice is up to you, but remember: any of the options will eventually turn into a stack of fragrant pancakes.

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.

Yeast pancakes with semolina with sour milk: a quick recipe

In the morning, you need to add the missing ingredients and immediately start baking your favorite treat. In just 15-20 minutes you will have a great breakfast on your table.

Ingredients

Sour milk - 500 ml;
Dry yeast - 1.5 tbsp. l.;
Powdered sugar - 4-5 tbsp. l.;
Salt - 1 pinch;
Egg yolks - 3 pcs.;
Semolina - 1 tbsp;
Flour - 3 tbsp. l.;
Butter - 20 g;
Olive oil - 2 tbsp. l.

How to quickly fry yeast pancakes with semolina at home yourself

Take a large saucepan, then add semolina, powdered sugar, dry yeast and salt. Mix the bulk ingredients thoroughly.
Pour the sour milk into a small saucepan and heat. Gradually pour the milk into the pan with the dry ingredients. First knead the thick dough until smooth, then add the rest of the milk and stir well.
Leave the container with the dough at room temperature. Cover it with baking paper and leave it overnight.
In the morning, stir the dough well with a whisk. Beat the egg yolks with softened butter and add to the dough (add a little flour if necessary). The dough should turn out like thick sour cream.
Heat the pan well for cooking pancakes, then use a small ladle to pour the batter onto the heated bottom of the kitchen utensil.

It is advisable not to grease the pan with any grease. But if your pancake is not non-stick, then before frying the first pancake, grease it with oil or a piece of fresh lard.

Fry the pancakes until cooked and serve immediately.

Serve Mordovian yeast semolina pancakes with sweet fillings or savory ingredients. As an addition, hard cheese, ham, herbs, scrambled eggs and much more are perfect.

If you want to bake thin golden brown pancakes (without semolina) not with sour milk, but with regular milk, then our next video recipe will help you with this.

Moroccan pancakes with semolina with Bagrir yeast - step-by-step recipe with photos

Required ingredients:

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.

Step-by-step instruction

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.