Yeast pancakes with semolina. Semolina pancakes Yeast dough for pancakes with semolina

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 cook 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.

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.

Ingredients: 0.5 liters of milk; 250 ml plain water; 6-7 tbsp. 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:

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!

Another pancake recipe

Another recipe, only this time we will make pancakes a little differently. For the specified quantity of products, you can bake 30 pieces. pancakes

Of course, the quantity may be different, because it will depend on the volume of the pan and the thickness of the baked goods. You need to fry the pancakes over low heat so that the dough mixture is perfectly baked from the inside.

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

Cooking algorithm:

I boil the milk, then let it cool to 40 degrees. approximately. I add yeast, salt and sugar. I mix. 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.
I mix the dry ingredients in a separate bowl. I beat the whites with a whisk until 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, eliminating lumps.
Using the microwave, I melt the slurry. oil. Butter should not be heated over a fire, as it will have a bitter taste and therefore the pancakes will be spoiled. I pour the mixture into warm water and add it to the dough. I'm in the way. When pouring water, you need to look at the thickness of the batch, because the quality of the finished pancakes will depend on this.
I cover the dough with a towel and let it rest undisturbed for 1.5 hours. The dough will become larger and the semolina will swell, so we won’t feel it in the finished pancakes.
To bake dry pancakes, do not put slurry in the dough. 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.

The pancakes will become larger, more airy, and covered in caramel color. I advise you to lubricate the finished product with sl. butter, it will be even tastier and more satisfying.

The pancake recipe does not indicate the exact amounts of salt and sugar. You need to vary these components yourself, adjusting them to your taste. If you want, you can make sweet pancakes or savory ones.

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

Bake for pancakes

Show your imagination by adding new ingredients and seasonings to your pancake recipes. For example, you can add a chicken-shaped topping to salted pancakes. hard boiled eggs, spices and mayonnaise. It is important that there is little mayonnaise, because the egg mass will disintegrate.

Another option: cut the red fish into cubes or strips, mix with grated cheese. Mushrooms can be seasoned with spices and fried along with onions, diluting the mixture. cheese.

Baking is easy to do. You need to pour the pancake batter into the frying pan, while one side is frying, you need to spread the bake on the wet side and turn it over so that it fries.

There are no fewer options for sweet baked goods. Perhaps you have frozen fruits or berries at home. You need to defrost them, rinse them 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 pancakes do not contain sugar and yeast is used, then the dish should be served only warm. A classic addition is a saucer of melted slurry. 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 dish. A combination of these two types is appropriate.
Do not bake pancakes in a large frying pan, as they will burn on the edges and not cook through in the middle. It is better to give preference to a medium-sized cast iron frying pan.

My video recipe

Having become accustomed to preparing the main dish on Maslenitsa exclusively with flour, albeit in different ways, many housewives are very surprised to hear about pancakes with semolina. The recipe, meanwhile, is not new, it came to us from ancient times, when real Russian pancakes were considered lush, thick and filling, and not at all translucent and lacy. Let's try to shake up the old days and revive traditions. At the same time, let’s compare how they differ in taste and what is better – the familiar flour pancakes or semolina pancakes. The recipe with the photo, in any case, offers a very appetizing alternative.

Milk pancakes with semolina

Let's start with a less complicated option. Let the “early ripening” pancakes on semolina be the first. The recipe with yeast, of course, is traditionally considered more correct, but you should always go from simple to more difficult. Milk and water are taken in equal quantities - two glasses each. The liquid is slightly salted, after which sugar is poured into it. The recommended amount is three spoons, but it is adjusted according to the taste of the eater. Five spoons of semolina are introduced at the same time. Next, four eggs are beaten in, sunflower oil is poured in (also five spoons), and the dough is carefully beaten with a mixer. When the desired degree of homogeneity is achieved, it is left for half an hour for the cereal to swell. If it seems runny afterwards, you can add a little flour. The preparatory work is completed, you can start frying.

Let's do without flour!

Very original, tasty and tender semolina pancakes. The recipe, I think, will be especially interesting for those who take care of their figure. The first step is to pass a glass of unglazed oatmeal through a meat grinder or (which is better) a blender. The resulting “flour” is mixed with a glass of semolina, poured with low-fat kefir (half a liter) and set aside for an hour or two. Separately, beat three eggs with sugar (two heaped spoons), soda and salt (half a teaspoon each). The dough is kneaded - thoroughly, but without unnecessary aggressiveness - and the pancakes are immediately baked. They will turn out lush and full of holes.

Yeast pancakes

Let's move on to aerobatics. Let's look at how real, proper semolina pancakes are prepared. The recipe with yeast says to sift four glasses of flour and combine it with sugar (the same two spoons), half a glass of dry yeast and salt (half a teaspoon). A glass is poured from a liter of milk and set aside. The rest is heated quite a bit and poured into the dry mixture. The dough is kneaded, covered from flies and airing with a towel and rises for about an hour and a half. Next, five eggs are driven into it and half a glass of sunflower oil is poured. The mass is kneaded until completely homogeneous. The remaining milk is boiled and quickly added to the dough, which is stirred vigorously so that it does not curdle. After a third of an hour of “rising”, the most important part begins - baking.

Fluffy pancakes

If you want to try a real old Russian dish, learn how to bake thick pancakes with semolina. The recipe is also yeast-based, and a sponge one at that. In the old days, such pancakes were called “Ageevskie”. Creating them will require two approaches.

Opara. Starts in the evening. Half a liter of barely warm water is poured into a fairly large saucepan. A tablespoon of dry yeast is diluted in a third of a glass of heated water, sweetened with two tablespoons of sugar. When a foamy head rises above the cup, the yeast is poured into the water, a glass of semolina, a little salt and a little flour are poured into it - so that after mixing the mass resembles market sour cream.
The next morning we continue to create yeast pancakes with semolina. The recipe calls for driving three eggs into the dough, pouring in a couple of tablespoons of vegetable oil and kneading. If it turns out to be a little liquid, add a little flour; It’s a bit thick - add warm water.

You can bake! The thick batter lends itself well to frying, so the pancakes are fluffy and soft.

Curd pancakes

Quite unusual, but amazingly tasty semolina pancakes, the recipe for which also includes cottage cheese. But there is no need for flour at all! In the microwave or on the stove, dissolve a 20-gram piece of butter, mix with four eggs, semolina (two spoons), sugar (three), five spoons of milk and a quarter kilogram of medium-fat cottage cheese. If you find it, take the smooth one, if not, you will have to rub it through a sieve, or grind it in a meat grinder, or beat it with a blender. All that remains is to add half a spoon of baking powder and mix well. The pancakes come out fluffy and just melt in your mouth.

Porridge pancakes

In the above options, cereal, in principle, replaced flour or was combined with it, resulting in semolina pancakes. The recipe described now is fundamentally different from the previous ones. A glass of milk is boiled over it, three quarters of a glass of semolina and half a spoon of butter are poured into it and the most ordinary “malashka porridge” is cooked. When it cools down, it is supplemented with flour (not a full glass, maybe less - you need to add more gradually), two glasses of sour milk (yogurt, liquid fermented baked milk, kefir), two eggs, salt and sugar. The “dough” is ready. And pancakes are baked in the most ordinary way.

Pancake secrets

To make your experiment a success, consider some subtleties:

if you want soft pancakes; Oil is poured into the dough. For dry eggs, yolks are added in addition to whole eggs;
A large amount of sugar in the dough contributes to the burning of pancakes. It is better to additionally sweeten them already prepared;
Ghee added to the dough gives the dish a special goldenness and holeiness. However, some degree of toastiness is then lost.

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

Publication date: 2011-12-16

I 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, for Maslenitsa to school), I always use this recipe.
Yes, it takes some time to prepare, but the pancakes turn out invariably beautiful, rosy, holey and delicious... Even a novice housewife can show off her pancakes with this recipe.
For these pancakes, you MUST SIFFT the flour! Don't be lazy, this is the key to success.
Pour 750 ml of milk into a large saucepan (note that the dough will increase in volume, it is better to take a 4-5 liter one), heat it (to a temperature of about 37 degrees), add salt, sugar, semolina, yeast, sugar, flour. Mix everything well (the dough is quite thick at this stage) and leave for 30-40 minutes in a warm place. Do not cover with a lid, it must breathe! You can cover with a towel.

The dough should increase in volume by about three times. And it looks like this.

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

Sometimes you need a little more liquid for brewing if the semolina swells a lot. In this case, you can safely add water from a boiled kettle. In general, in the end the dough should turn out like average sour cream - be quite thick and viscous, but at the same time spread on its own in the pan.
The pan needs to be greased only before the very first pancake. Pancakes bake very quickly. On the one hand, they turn out like this (I like them fried):

And this is the other side.

This amount of dough makes 35-40 medium-sized pancakes.

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

Recipe for semolina pancakes 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 pancake recipe. Each housewife can have her own. But there are some immutable rules, without which not a single pancake will succeed.

Yeast pancakes with semolina are a hearty and tasty dish that is suitable for lunch or dinner. In the morning, you simply won’t have time to prepare them, since the process takes quite a lot of time. But the result is worth it.

semolina – 2 cups
wheat flour (premium grade) – 1 tbsp.
milk – 0.5 liters
water – 0.5 tbsp. (may 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 volume of the frying pan.

If you want to make thicker pancakes or pancakes in general, make the dough thicker and spoon it into small heaps onto a hot frying pan.

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

Boil the milk and let it cool to a temperature of 38-40º. Pour yeast, sugar and a little salt into warm milk. Stir lightly. Leave for a while to allow the yeast to start interacting with the milk. The mixture is ready when bubbles appear on the surface.
Mix all dry ingredients in a separate bowl.
Separate the whites from the yolks and beat with a mixer or whisk into a stiff foam. Beat the yolks separately.
Mix the “foamy” milk with the whipped yolks and add the dry component of our dough to them. Mix thoroughly, not allowing lumps to form.
Melt the butter in the microwave or in a water bath (never on fire, the butter will taste bitter and ruin the taste of the pancakes).
Add melted butter and warm water to the dough, stirring constantly. By using the amount of water at this stage you can regulate the thickness of the dough, and accordingly the thickness of the pancakes.
Cover the bowl with the dough with a towel or cling film and leave to rise for an hour and a half. During this time, the dough will acquire all the necessary qualities, the semolina will swell and will not be felt at all in the pancakes.

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

Heat the frying pan thoroughly and literally drop a little vegetable oil into it. You don’t have to repeat this procedure again, since the dough contains oil and it will prevent the pancakes from sticking to the pan.

Pour the batter into the pan and immediately reduce the heat. These pancakes need to be fried over low heat.

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

Fry on both sides until a caramel color is achieved. 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 make - sweet or savory.

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, every housewife will find in her refrigerator some products that can be used to prepare original pancakes for a Maslenitsa treat or just for breakfast.

Yeast pancakes with semolina will be an excellent basis for making pancakes with seasoning. Your guests will definitely like this dish.

Finely chop the hard-boiled eggs, season with spices and mayonnaise (there should not be a lot of mayonnaise so that the egg mass does not disintegrate).
Fry mushrooms with onions, season with spices to taste. Cool the mushrooms a little and grate hard cheese into them. Mix.
Cut the red fish into small strips or cubes, as you like. You can also add hard cheese.

Pour the pancake batter into the frying pan. While the pancake is frying on one side, spread the roast evenly on the other, still raw. Turn over and fry until done.

Surely every housewife has frozen fruit in reserve. Defrost them and place in a colander to remove excess water. Bake in the same way as salty pancakes.

Such pancakes must be baked over low heat so that they are cooked completely and the baking does not burn.

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

Yeast pancakes with semolina

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

To prepare yeast pancakes with semolina we will need:

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

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

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.

How to cook Mordovian pancakes with semolina

As many nationalities as there are in the world, there are so many different ways to prepare and present international dishes. This category also includes the beloved pancakes made with raw semolina, which are called Mordovian and are baked at home using yeast dough. They always turn out so good that hardly any other flatbreads can compare with them in their perfect aesthetics and delicate taste.

The recipe for traditional Mordovian pancakes is more complex than what we are accustomed to when preparing thin pancakes according to Russian culinary customs. But you don’t have to be a certified chef to bake mountains of hearty and golden-brown pancakes, which will delight both adults and children of all ages. They are prepared in one go and are absorbed just as quickly.

Another advantage of homemade Mordovian pancakes with semolina, 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 its thickness, obediently spreads in a frying pan, turning into thin pancakes, or obediently holds the shape of pancakes.

These flatbreads, 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 worrying about your figure, you can take milk with a low fat content and do not grease the finished flatbread with melted butter.

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.

Homemade thick Mordovian pancakes with semolina

We also suggest making thick semolina-based pancakes. If instead of one glass of flour we add two to the dough, we will get fluffy products like pancakes.

Semolina – 1 cup;
Milk – 1 glass;
Eggs (category C-0) – 5 pcs.;
Sugar - about 1 tbsp;
Wheat flour (premium grade) – 1-2 cups;
Dry yeast – 1 (0.5 tsp);
Sunflower oil – 3-4 tbsp;
Salt - to taste.

Making thick Mordovian-style pancakes with your own hands

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, place the container in a warm place.
Add the beaten yolks to the “grown” mass (place the whites in the cold for a while).
Now add the rest of the flour, not forgetting to sift it to make the dough fluffy. It should rise again.
Fill the mixture with vegetable oil and combine with the whites whipped until foamy, mix and place in the pan in portions.

To get semolina pancakes, make the dough of appropriate thickness (like fresh sour cream). If we plan to make thin pancakes, we need to pour less of it or dilute the too thick mass with warm (but not hot!) water.

Semolina-based pancakes turn out 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 flat cakes. Original Mordovian pancakes made with yeast and semolina are a very tasty option for such a “conspiracy”. The kids will definitely love the fluffy flatbreads, so you need to be ready to bake a second batch...

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My grandmother prepared semolina pancakes, as a rule, in honor of a dear and respected guest. I also cooked for the holidays. I served them simply, with honey and country sour cream from the separator. All the guests asked grandma for the recipe for these thick, fluffy pancakes. And they were surprised that the pancakes included semolina.

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.

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.

Yeast semolina pancakes

Such a delicacy as pancakes is found not only in Russian cooking, but also in the cuisines of many peoples of the world. Everywhere they are prepared in their own way, and the pancakes that we are used to baking differ from the food prepared in Japan or, say, Canada. Maslenitsa has been celebrated in Rus' for a long time. At the end of February they said goodbye to the winter, sang songs, danced and treated them to pancakes. And even now pancakes remain very popular, and with the onset of Maslenitsa week, every housewife tries to find and try 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 recipe for water pancakes. but repeating it will not be difficult for you. Yeast pancakes with 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)

glass with a volume of 200 ml.

How to cook yeast pancakes with semolina:

Beat the egg into a deep bowl, add sugar, salt and whisk everything.

Pour in milk and water. The liquid added to the dough must be warm. Add dry yeast and vanillin. 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 cover with cling film, cover in a warm place for 1.5–2 hours.

During this time, the 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 lard - this is also a great way to prevent pancakes from sticking.

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

Place the baked pancakes on a plate 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 special softness and tenderness. After trying this pancake, you will be convinced that semolina is not felt at all in it.

Once you have tried flour products made from semolina, it is difficult to forget about this amazing product, which many have experienced some hostility (or even disgust) since childhood. Perhaps semolina in the form of porridge is not good for everyone, but those who are partial to all kinds of baked goods may be very interested in it as an additional ingredient. So, if you love flour products and are ready to try to change your attitude towards this type of cereal, start small, make yeast pancakes with semolina. The principle of their preparation is not much different from any others. But these fluffy and soft pancakes are sure to conquer not only your stomach, but also your heart. After all, it is semolina that gives them their special splendor and softness. See for yourself.

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

The amount of dry ingredients is indicated for medium-thick pancakes. If you like thin pancakes, reduce the amount of flour. If, on the contrary, you prefer thick and fluffy pancakes, then add a little more flour.

Number of servings: 15 pancakes with a diameter of about 15 cm.

Cooking method:

Combine lukewarm water with semolina, stir thoroughly and set aside for about a quarter of an hour. In a separate container, mix a little warmed (but not too much) milk with sugar and yeast, leave to activate for the same 15 minutes.

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

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

After about 40 minutes the dough has partially risen, mix it well and put the pan back in the heat.

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

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

If you wish, you can grease each pancake with butter while frying. And very soon a decent stack of aromatic, soft and very tasty pancakes will grace your table.

Call your household members immediately to take the test.

Other recipes from the site:

Chocolate pancakes

Potato fritters

Oat pancakes

Pancakes on water without eggs

Pancakes for breakfast with milk

Chocolate pancake cake

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

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!

First, let's prepare 1 part, it can be called a dough.

Yeast must be mixed with sugar until a fluid, homogeneous mass is obtained.

In a large bowl, so as not to run away, knead the dough. My bowl volume is 5 liters.

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.

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.

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.

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.

This is how fluffy these yeast pancakes turn out.

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

Pancakes with semolina with yeast

For Maslenitsa you can prepare good yeast pancakes with semolina! The pancakes turn out 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 Milliliters
Water 150 Milliliters
Sugar 3 tbsp. spoons
Eggs 2 pieces
Yeast 1 teaspoon
Salt 1 teaspoon
Vegetable oil 3 tbsp. spoons

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

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

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

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Tanya, hi! I also bring my report. I've been looking at the photo for a long time and wanted to cook it. And then it happened. I made half of the products. Everything turned out great. The dough took a little longer to rise. You can't see it in the photo, but the pancakes turned out bubbly!
They are very tasty when you remove 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!

Wow, how delicious, how beautiful and soulful. Thank you so much for the gorgeous photo that decorated the recipe, it immediately smelled like warm summer.
But our strawberries don’t even ripen, it’s cold, and we’re completely flooded. I only walk around the site in boots, after yesterday’s downpour, water was pumped out from the site with a pump, this evening it flooded again, the tiles near the well are covered with water by 10 cm and this happens regularly. This summer it was necessary to breed frogs, but they are quite comfortable.

Fluffy milk pancakes without yeast recipe

Ingredients

semolina - 1 cup;
wheat flour - 1.5 cups;
dry yeast - 1 tablespoon;
salt - 0.5 teaspoon;
granulated sugar – 3 tablespoons;
water - 1/3 cup + 0.5 l;
vegetable oil - 1/3 cup;
eggs - 3 pieces;
Ghee for greasing pancakes.

Cover the bowl with the dough with a towel and leave to rise for 5-6 hours in a warm place.

Dough

In a frying pan

Such a delicacy as pancakes is found not only in Russian cooking, but also in the cuisines of many peoples of the world. Everywhere they are prepared in their own way, and the pancakes that we are used to baking differ from the food prepared in Japan or, say, Canada. Maslenitsa has been celebrated in Rus' for a long time. At the end of February they said goodbye to the winter, sang songs, danced and treated them to pancakes. And even now pancakes remain very popular, and with the onset of Maslenitsa week, every housewife tries to find and try 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, but repeating it will not be difficult for you. Yeast pancakes with semolina are tender, porous and incredibly tasty thick pancakes!

Recipe No. 1

Ingredients:

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)

glass with a volume of 200 ml.

How to cook yeast pancakes with semolina:

Beat the egg into a deep bowl, add sugar, salt and whisk everything.

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

During this time, the 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 lard - this is also a great way to prevent pancakes from sticking.

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

Enjoy your tea!!!

Recipe No. 2

Ingredients:

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

The amount of dry ingredients is indicated for medium-thick pancakes. If you like thin pancakes, reduce the amount of flour. If, on the contrary, you prefer thick and fluffy pancakes, then add a little more flour.

Number of servings: 15 pancakes with a diameter of about 15 cm.

Cooking method:

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

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

After about 40 minutes the dough has partially risen, mix it well and put the pan back in the heat.

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

If you wish, you can grease each pancake with butter while frying. And very soon a decent stack of aromatic, soft and very tasty pancakes will grace your table.

Call your household members immediately to take the test.

Bon appetit!!!