Pancakes with semolina in milk with Tatar yeast (yeast)

Tatar pancakes with semolina are about the richness of shades, about the rich wheat aroma and the quintessence of taste. The pancakes turn out fluffy, very soft and fluffy. Take one of these, break it, and your thoughts will float away into the dense childhood happiness, filled with grandmother’s care, barefoot friends and delicious snacks right on the street, with unwashed hands and oil running down your palms.

Preparation time: 15 minutes dough, 1.5-2 hours proofing, 20 minutes baking Yield: about 10 thick pancakes with a diameter of about 15 cm

Recipe for Tatar pancakes with potatoes (kystybai)

Another variety of delicious Tatar pancakes is kystybai. The basis of this dish is mashed potatoes, which are used as a filling in baked pancakes. The taste of this Tatar delicacy is incomparable, but the preparation of the dish is very simple.

Ingredients for kneading dough

Egg – 1 pc.;
Butter – 50 g (+ 50-60 g for greasing pancakes);
Salt – ½ tsp;
Flour – 250-270 g;
Sugar – 1 tsp;
Milk – 130 ml.

Products for filling

Potatoes – 1 kg;
Salt - to taste;
Milk – 200 ml;
Butter – 50 g;
Onions – 1 pc.

Making pancakes with potatoes

Prepare the pancake dough: combine the egg, milk, sugar, salt, then pour in the melted butter.
Sift the flour, add it to the main ingredients, knead the dough.
We leave it to come up for 30 minutes.
Make the filling: boil the potatoes, turn them into puree, mix with butter and milk. In a frying pan, fry (or rather brown it a little) the onion cut into half rings, pour it into the puree. Cover the potato filling with a lid so that it does not cool down ahead of time.
After sitting for half an hour, we begin to divide the dough into equal parts (about 10-11 pieces).
We roll out each part thoroughly, turning it into an even layer (but not too thin).
Fry each flatbread individually in a preheated dry (!) frying pan, preferably with a thick bottom.

Before transferring the Tatar flatbread to a plate, grease it with a small amount of butter. Be sure to cover each greased pancake with something: a towel, a large-diameter plate, etc., the main thing is that the moisture does not evaporate from the pancakes and they do not become dry.

Place the potato filling on one half of the finished flatbread and cover it with the other half. If the pancakes have cooled down before you sit down at the table, heat them a little in oil and then serve.

That's all - our homemade openwork pancakes with Tatar potatoes are ready. Enjoy their delicious crispy crust and share the interesting recipe with your loved ones, please your family with an excellent opportunity to cook something tasty and original.

And one more recipe for kistibia.

As you can see, it’s not at all difficult to make kystybai (pancakes with potatoes) and tabikmek (yeast pancakes with semolina). Although Tatar recipes have a very unusual cooking technology, they allow you to prepare excellent dishes that simply have no analogues in Russian cuisine.

Diversify your festive table for Maslenitsa with hearty but light-textured pancakes, and let every member of your family appreciate your efforts.

Bon appetit!

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 in the middle. It is better to give preference to a medium-sized cast iron frying pan.

Pancakes with semolina in milk without yeast

You can make a hearty dessert with holes by adding semolina to the dough. You can prepare the dish quickly using a simple recipe.

What products are needed:

A glass of cereal;
2 cups wheat flour;
500 ml milk;
100 g granulated sugar;
2 chicken eggs;
10 g salt;
5 g soda;
60 ml vegetable oil.

5 servings, 45 minutes.

How to cook:

Mix the cereal with flour, sugar, salt;
Lightly heat the milk and add to the dough, beat;
In a separate container, beat the whites with the yolks and pour into the dough;
Add baking soda and oil, let the mixture sit for 15 minutes.

Before baking the products, the frying pan should be heated, the treat should be fried for about a minute on one side, then it should be turned over and fried for another 30 seconds. You can adjust the thickness of the dough by adding water or flour. The denser the workpiece, the thicker the finished products will be.

When adding cereal, be sure to let the mixture sit for about 15 minutes. If you cook the products right away, they may turn out fragile without a semolina taste. The dish can be served empty or with toppings. You can decorate baked goods with confectionery powder, grated chocolate, and fruit.

You can prepare treats by adding slaked soda.

What products are required:

170 g semolina;
1.5 glasses of milk;
Half a glass of flour;
3 chicken eggs;
40 g sugar;
5 g salt;
5 g soda;
10 ml vinegar 9%.

3 servings, 45 minutes.

How to do:

Beat the whites and yolks into a deep container and combine;
Add sugar and mix;
Heat the liquid to 40 degrees and pour in;
Add the cereal;
Mix thoroughly and add the wheat mixture;
Quench the soda with vinegar and add it to the dough, beat.

After all the ingredients are combined, you need to let them sit for 20 minutes, then you can start baking the products. Before preparing each portion, the dishes must be greased to prevent the mixture from sticking.

There are several secrets to preparing high-quality preparations from which delicious products are obtained. It is important to combine the ingredients thoroughly, avoiding the appearance of lumps; it is advisable to use a mixer or blender. You need to choose only products that have not expired - fresh eggs, milk, etc. It is recommended to serve the dish hot.

In order for the cereal to swell, you need to leave the mass in a warm place for 15-20 minutes. To make the dish fluffy with holes, add soda or baking powder. If you plan to wrap the filling, it is advisable to prepare a liquid mixture for thin treats.

Author of the video: Your Cook.

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.

Lenten yeast pancakes

For those who will be fasting, there is an excellent recipe without milk and eggs. Pancakes made from it are not only very tasty, but also very beautiful.

To prepare you will need:

250 g semolina
4 tbsp. flour
2 tbsp. Sahara
1 tsp with a top of active dry yeast
1\2 tsp. salt
500 ml warm water
2 tsp baking powder

Preparation:

1. Mix all the dry ingredients except baking powder, add water to them and actively mix with a mixer or blender until a smooth, liquid dough is obtained. Finally add baking powder and mix again.

2. Cover the bowl with cling film and leave for 30 minutes. During this time the dough will rise well. This must be taken into account when choosing a bowl.

3. Let's start frying. Pour a portion of the dough into a heated frying pan with a small amount of vegetable oil.

Under no circumstances should you distribute the dough by shaking the pan; it will spread on its own as needed.

4. Fry over low heat on one side only. You will see that bubbles immediately begin to form and burst on the surface of the dough, making the pancake lacy.

5. We wait until the surface of the pancake becomes completely dry and remove it from the pan. Immediately pour out a new portion of dough; no need to add oil.

The right pancake remains white on one side and well-cooked on the other.

Bon appetit!

This is interesting: Meatballs in a slow cooker recipe with photos

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.

Especially during the holidays, you want to cook an unusual, delicious dish, and since Maslenitsa is just around the corner, you can experiment to your heart’s content with the holiday menu. Be sure to make Mordovian yeast pancakes with semolina and feed your family and guests with a delicious dish that has no equal in the culinary field.

The products turn out incredibly fragrant and soft; with or without filling, they will still be the center of attention.

How to bake thin pancakes with yeast

Well, I would like to finish this selection with an interesting version of thin semolina pancakes. Not everyone, in fact, only cooks the thick ones.

Ingredients:

Milk - 1.3 l
Eggs-3 pcs
Flour - half a faceted glass
Semolina - 2 faceted glasses
Pressed yeast - 7 g
Salt - 1/2 tsp.
Sugar - 2 tbsp.
Vegetable oil - 3 tbsp.

Preparation:

1. Pour semolina, sifted flour, salt and sugar into a deep bowl. Add eggs and yeast.

2. Then carefully pour in the warm milk, while stirring the mixture with a whisk.

Since we are making thin pancakes, the dough should be liquid. We leave it for 30 minutes, but stir it again a couple of times during this time so that the yeast disperses better.

3. After 30 minutes, add vegetable oil, mix again and start frying.

4. Fry the pancakes in a dry, heated frying pan over chalked heat, pouring the batter in portions and tilting the pan so that the batter spreads evenly over the surface.

5. As soon as the edges are browned, lift one edge with a spatula and turn the pancake over with your hands.

6. When the pancake is baked on the back side, remove it from the pan and pour in a new portion of dough.

Ready. Bon appetit!

Well, now you can cook semolina pancakes by choosing any set of products you like. But in any case, they will turn out tender, aromatic and very tasty.

That's all for me, thank you for your attention.

Preparation

Pour warm milk into a fairly large bowl (the dough will grow significantly during the proofing process), add sugar, and add yeast.

Leave to activate the yeast for 10-15 minutes. If during this time a lush foamy “cap” has not grown on the surface of the milk, alas, most likely nothing will happen - apparently, you got low-quality or expired yeast.

If the “cap” still appears, add salt to the bowl and break the eggs. Mix.

There is no need for any super-homogeneity - just combining the products is enough. Add vegetable oil.

Add semolina.

Stir - the dough will be quite thick, but still pourable.

Cover the bowl with cling film and put it in a warm place to proof for 1.5-2 hours. During this time, the dough will greatly increase in volume and become light and foamy inside.

Pour in a glass of boiling water. Stir the dough - it will become smoother and more beautiful.

We heat the frying pan, lightly grease it with oil for the first time (later fry the pancakes without additional oil at all or regularly lubricate the surface of the frying pan with it, depending on your dishes). Pour a small amount of dough in the center and set the heat to slightly less than medium.

Fry on the first side until the surface of the pancake becomes visually dry. Turn over and keep on the second side for about half a minute.

Remove from heat and immediately grease generously with butter. It is better to melt the butter in a separate bowl, but you can also use oil that has been left for a sufficient amount of time at room temperature and softened - this way the consumption will be less.

Serve immediately, hot. If you're hoping to try the pancakes after they've cooled, don't get your hopes up: they'll disappear before they even cool!

Semolina pancakes are one of the options for delicious and incredibly simple pastries. Every housewife can cope with them. And even the owner. And if you like not thin pancakes with a hole, but thick and fluffy ones, like pancakes, I have prepared this recipe for you.

Pancakes made with semolina bake much better than the classic version. They do not stick to the pan, are easily removed, and most importantly, they have a delicate and mild taste. They are ideal as a dessert for the whole family.

If you have never baked these pancakes, then today you can choose the recipe you like and pamper your family and friends.

Thick yeast Mordovian semolina pancakes

But these thick Mordovian pancakes made with semolina and yeast require skill and patience when preparing. And you will have to spend much more time on them. I took the recipe for Mordovian pancakes from the Internet.

To be honest, I’ve only made them a few times, but you should definitely try them. They are incredibly delicious, thick, airy and fluffy. A few of these pancakes and the family is full!

According to this recipe, the pancakes are plump, incredibly beautiful, and aromatic. You yourself will be pleasantly surprised when a pile of incredible beauty and deliciousness appears in front of you. Your efforts will definitely pay off!

So, let’s roll up our sleeves and prepare thick Mordovian yeast semolina pancakes.

0.5 cups of millet cereal (about 100 g);
900 ml. milk;
160 gr. (1 cup) semolina;
4 glasses of water (for cooking millet porridge);
2 cups flour (more is possible, depending on the quality of the flour);
2 eggs;
0.5 tsp each salt, soda, vinegar;
2 tbsp. l. Sahara;
25 gr. fresh pressed yeast;
butter for greasing pancakes.

Cook millet porridge. To do this, rinse the cereal well several times until the water becomes clear. Pour it into a saucepan, add cold water and cook over low heat until tender, stirring constantly.

When boiling, remove the foam that appears from the porridge. Leave the finished porridge for a while to swell and steam and cool. Cook the porridge for 30 minutes. The porridge turns out not cool.

Now take a bowl, pour semolina into it and pour 250 ml there. warm milk. Leave this mixture until the semolina swells for about 1 hour.

Then mix well, add eggs and salt, mix again until smooth.

Now we need to make a dough. Take 0.5 cups of warm milk, add yeast, a teaspoon of sugar and 1 tablespoon of flour.

Mix everything. Place in a warm place for about 20-30 minutes so that the dough rises.

Place the cooled millet porridge into a large bowl, add the semolina mixture with the egg and mix everything.

Add the dough and mix.

Pour the flour into the bowl in small portions, stirring constantly so that no lumps form. The dough turns out quite viscous, like thick pancakes.

Cover the bowl with film and place in a warm place for 45-50 minutes until the dough rises well. During this time, it will increase in volume by 2-2.5 times and become lush.

When the dough has risen, knead it with a spoon and add the remaining warm milk. Mix. Leave to “rest” for 15-20 minutes.

Quench the soda with vinegar, add it to the dough and mix well. It turns out fluffy, light and all in bubbles. You can’t knead it any more so that it doesn’t “sink.”

Start baking pancakes. Heat a frying pan, grease it with vegetable oil and pour a ladle of dough into its center. Fry over medium heat with the lid on. I always do this, so my pancakes turn out especially tall, fluffy and well baked.

When one side of the pancake becomes golden brown, turn it over to the other side and cover again. Fry until golden brown.

Grease each prepared pancake with butter and place in a stack.

Tatar mazurkas

Category: Desserts Cookies Other
Finally, I’m “ripe” to post the recipe for these amazing cookies. I was born in Chelyabinsk, where many Tatars live. We were family friends. Our mothers exchanged culinary recipes. This is how mazurkas came into our family. If the southern (Crimean) Tatars have a wedding dish called Chak-Chak, which only the deaf-mute doesn’t know about, then “Tatar Mazurkas” are a wedding pastry for the Northern Tatars, and few other nationalities know the recipe for Mazurkas. It appeared on the Internet in the mid-2000s, thanks to me (I once published a recipe on one of the culinary sites, after entering the name of the cookie into Yandex and getting zero results), after which my mazurkas quickly spread online. I found a recipe on different sites, in my own words, but from another author without mentioning me. In short, they plagiarized. Now about the cookies themselves. With ease and speed of preparation, you end up with a wonderful delicacy with a rich nutty taste. In our family, these cookies are real “currency”. One has only to bring our cookies into a public place at least once, and those for whom they were baked become “addicted” to it, like a drug. And one day, a doctor at the clinic, having abandoned the appointment, ran after my mother along the corridor to write down a prescription. This is the miracle cookie I am posting today for you, cooks. Unfortunately, the idea to put the recipe on the site came to me when the dough was already ready, so there are no photographs of its preparation, but believe me, the recipe is so easy that even a beginner can handle it.

How is tabikmak prepared?

Ingredients for the dough:

Warm milk – 0.5 l
Semolina - 1 cup
Flour - 2 cups
Sugar - 2 tbsp. l.
Yeast – 1 package

To prepare the dough, grandmothers mixed the dough with their hands until smooth, now you can use a mixer. In order for the semolina to swell, the flour to release its gluten, and the yeast to work on the volume of the dough, the dough must be left for 2-4 hours in a warm place. It’s convenient to make these pancakes overnight and feed your family with aromatic pastries in the morning.

Ingredients for the dough:

Eggs - 2 pcs.
Salt - 1 tsp.
Soda - about.5 tsp.
Vegetable oil - 2-3 tbsp. l.

After the dough has risen, you can add the second part of the ingredients (add soda slaked with vinegar).

The dough should be fluid, like sour cream. The thicker the dough, the thicker the pancakes. In order for them to bake, you need to cook them over low heat. The frying pan should be greased only before baking the first pancake, since the tabikmaks do not stick to the pan.

The pancakes turn out delicate, tender and very filling. To prevent them from sticking to each other on the plate, they are greased with pre-melted butter. Best served hot with jam or sour cream.

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.

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.

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

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 this. 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.

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.

Moroccan pancakes made from foam dough with holes

This is not a very common recipe for our country. Although in reality there is nothing difficult in preparing this dish. and the resulting pancakes are more like pancakes, but incredibly fluffy, soft and tender.

What you will need:

Water - 650 ml,
Wheat flour - 300 g,
Semolina - 100 g,
Yolks - 2 pcs.
Sugar - 1 tsp,
Sunflower oil - 1 tsp
Yeast - 0.5 tsp,
Baking powder - 0.5 tsp.

To get truly traditional Moroccan baghrir pancakes, it is recommended to grind the semolina in a coffee grinder.

How to cook

Sift flour into a bowl, add semolina, sugar, dry yeast, baking powder. Pour in the oil, beat in the eggs and pour in warm water in a thin stream. It is important to constantly stir the dough. It is best to beat it with a mixer or blender.

Then cover the bowl with a cloth and leave in a warm place for one hour.

Mix the dough. Heat a frying pan, pour a small amount of dough into the very middle and let it spread. Bake the Moroccan pancakes on one side only and place them in a stack on a flat plate.

Pancakes with semolina porridge - the best recipe

If you have delicious semolina porridge left after breakfast, then under no circumstances should you throw it away. After all, if you add a couple more ingredients to it, you can prepare delicious semolina pancakes. Try it and see for yourself!

What you will need:

semolina porridge – 100 g,
flour – 120 g,
milk – 100 ml,
sugar - to taste,
soda,
egg.

You can use the amount of sugar at your discretion, but if the porridge was already sweet before, then this component does not need to be added at all.

Recipe No. 2

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.