Pancakes with semolina and milk without yeast. Pancakes with semolina without flour recipe

Many people, when asked about their favorite dish from childhood, immediately remember pancakes. Indeed, pancakes and pancakes, with and without filling, with sour cream or honey - this is really favorite treat and always fond memories from childhood. In addition, they are quite simple to prepare.

Among huge amount There is one pancake recipe that can rightfully become a favorite in almost every family. These are pancakes with milk and semolina. What is needed to prepare them?

Ingredients

• Milk - 400 ml;
• Eggs - 2 pieces;
• Sugar - 70 g;
• Flour - 1 glass;
• Vegetable oil - 50 ml;
• Semolina - 4 tbsp. l .;
• A pinch of salt.

Preparation

First of all, mix the dry ingredients, except for the flour. Namely - sugar, semolina and a pinch of salt. Flour is introduced a little later.

And after that you need to whip it all up thoroughly. Some do it by hand with a whisk, and some prefer to beat with a mixer. How to whisk you is your decision, because there is not much difference.

After beating, leave the resulting mass alone for a few minutes. This is necessary in order for the semolina to swell.

After the required time has passed, you gently add the flour.

After adding flour, you mix everything thoroughly again and as a result you should get a rather thick dough.

To get the right pancake dough then you will need to pour milk and vegetable oil there.

And again you mix everything. Stir with a whisk until a uniform consistency is obtained. There should be no lumps.

After you prepare the pancake dough on semolina, you heat the pan, pour it required amount dough and bake on both sides until golden brown.

Pancakes can be served both in portions and on a common dish.

Tips for a note

As with any dish, pancake cooking has its own nuances and tricks that will help make the treat especially delicious. And they are different for each housewife, and in some cases they are even passed down from generation to generation. A sort of family secret.

For example, do not use hot or cold water / milk. You need to take only warm ones room temperature, constituting. But the eggs can be anything - even chilled, or not.

Any flour can be used for making pancakes. For example, wheat or buckwheat. By the way, as we can see from the above recipe, not only flour can be used, but also, for example, semolina.

Pancakes, for all their seeming simplicity, are simply striking in their variety. There are many types of pancakes. Such as Guryevskie, with a bake, thick (on yeast dough), openwork and many others. What can we say about the variety of fillings and sauces! There is just a huge scope for imagination and mood. After all, besides already famous recipes, you can safely experiment and create new flavors.

In a word, pancakes are a favorite dish since childhood that can satisfy any, even the most demanding, taste.

What are semolina pancakes? These are flawless, slightly delicate and golden pieces. The recipe for pancakes with semolina is rather unusual. But it is this crumbly cereal that perfectly complements and enriches the taste of the dish.

Serve hearty and insanely appetizing pancakes on semolina with sweet jam, aromatic condensed milk or caramel. Folded with a napkin and decorated with a couple of cherries, they will become the most original and distinctive table decoration.

You can cook lace and fragrant pancakes not only for the holidays, but also on any day. Fresh and warm, they will wonderfully cheer you up and will become just the perfect treat for fragrant tea.

The first option for cooking products with yeast

The recipe for yeast semolina pancakes is pretty simple. The same familiar ingredients remain with all the long-learned basis, but with a small "interference" of the aforementioned cereal.

To make magical and aromatic semolina pancakes you will need:

• one full glass of semolina;
• 3 eggs;
• a third of a glass vegetable oil;
• clean warm water (a little more than 1.5 liters);
• 3 incomplete tablespoons of sugar;
• ordinary wheat flour (one and a half glasses);
• a tablespoon of dry quality yeast;
• for lubricating semolina masterpieces;
• salt to taste (about 0.5 teaspoon).

Cooking pancakes

First step

First you need to dissolve sugar in lukewarm water (a third of a glass) and pour the rest of the water into a deep bowl, add semolina and a sweet yeast mixture. The resulting mass must be thoroughly and scrupulously mixed. As a result, you should get a homogeneous mixture with bubbles.

Second phase

Next is the turn of salt and sifted wheat flour... It is necessary to fill them up gradually, mixing the whole mass, without leaving lumps and hidden tubercles. The resulting dough should resemble homemade fatty sour cream. If it comes out thicker and with lumps, you should add a little warm water. This breathable yeast mixture is called sourdough. It is she who now needs to be left warm for six hours, so that the dough "plays" and reaches the desired state.

The final stage

After 6 hours, mix home eggs and vegetable oil in a bowl. This mass must be poured and mixed well with the dough. Now the yeast flavored dough will not stick to the pan. The added oil will help bake premium golden semolina pancakes. The recipe for these products will certainly be requested by all guests who have tried them.

Another way to create

Pancakes with semolina and kefir turn out to be more lush and satisfying. This recipe for pancakes with semolina without yeast is very simple and quick to remember. For such it is necessary:

• semolina - 80 grams;
• fatty kefir - half a glass;
• sugar - about 40 grams;
• 1 gram of salt;
• 150 grams of sifted quality flour;
• 1 medium egg;
• boiled pure water - 200 ml;
• vegetable oil - 20 grams.

Preparation

1. The recipe for pancakes with semolina says: kefir heated to (or even warmer) should be mixed with semolina, egg, white flour and salt. It is necessary to mix properly so that the dough is not just homogeneous, but all the components merge together. Density should exceed sour cream, but not be excessive.
2. Then pour water (stirring) and mix the resulting mixture. Now the dough should look like sour cream - it will spread well and the uniformity will be high.
3. It is necessary to fry such unpretentious pancakes in oil on both sides until a beautiful golden surface is obtained. The best addition to pancakes would be currant jam... Aromatic homemade tea with semolina pancakes is the perfect weekend treat.

Pancakes without flour

Equally popular is the recipe for semolina pancakes without adding standard flour. To prepare such tempting and the most beautiful products you will need:

• half a liter of fresh kefir;
• 200 grams of oatmeal;
• 150 grams of semolina;
• three medium eggs;
• vegetable oil - 70 grams;
• sugar - 60 grams;
• salt - a quarter teaspoon;
• soda - about two grams (a third of a teaspoon);
• sour cream (50 ml).

So, consider another recipe for semolina pancakes. Its peculiarity is that the main ingredient is cereals... Such pancakes will be hearty, but dietary. They will come in very handy for the children's table.

Cooking the dish:

1. Pour selected semolina into a deep bowl and pour kefir over them. Then leave the mixture to swell in a warm place for two hours.
2. When semolina and oatmeal absorb kefir, you can safely drive in eggs and add salt, sugar and vegetable oil. Then mix all the ingredients.
3. It is necessary to fry the pancakes in a greased and hot frying pan, leveling the mixture over its entire surface. Serving such lush and fragrant products, you can add sour cream and a couple of pitted cherries.

With milk

The recipe for pancakes with semolina and milk will appeal to lovers of delicate and fine texture. These products come out not just lacy and thin, they turn out to be fried.

For such pancakes you need to take:

• ten grams of real butter;
• three full glasses of fat milk;
• half a glass of wheat flour and the same amount of semolina;
• some salt and sugar.

1. One glass fresh milk boil. Then you need to slowly pour in the semolina.
2. Next, you need to add oil and salt with sugar there. Boil the gruel and leave to cool.
3. White flour mix with the yolks and the remaining milk, mix them well first alone, and then add porridge to them.
4. The process then becomes trivial and simple. Pancakes are fried in a well-heated skillet and served with all sorts of goodies. The aroma of the milk base will allow you to combine such pancakes with both sour cream and whipped raspberries with sugar.

Conclusion

Now you understand how pancakes with semolina are made. We told you the recipe for making products, and not one, but four at once. Bon Appetit!

Ingredients

• 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

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

Exit: 8 pancakes.

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

How to cook pancakes from semolina without flour on kefir

The dough is very easy to prepare.

Pour kefir and water, vegetable oil into a bowl, beat in eggs and beat everything well (all liquid components (water and kefir) should be at room temperature, otherwise the semolina will not swell).

Mix semolina with baking soda, sugar and salt, and add to the dough. Mix everything and leave for 30 minutes in a warm place so that the semolina absorbs the liquid and swells.

In half an hour, the vegetable oil will rise to the top, and all other ingredients will settle to the bottom.

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

Heat the pan and brush with vegetable oil before the first pancake. Using a ladle, pour some of the dough into the pan, while rotating it to distribute it evenly. Fry on the first side for one and a half to two minutes, on the second - a minute. Flip when the pancake starts to come off at the edges. Watch the gas so that the pancakes do not burn, but at the same time they should be well browned and baked.

Ready-made semolina pancakes without flour, a recipe with a photo step by step that you just saw, can be served with tea with any filling or simply dipped in jam or honey. Bon Appetit!

Having got used to Shrovetide, cook the main dish exclusively on flour, even if different ways, many housewives are very surprised to hear about pancakes on semolina. The recipe, meanwhile, is not new, has come to us since ancient times, when lush, thick and nourishing pancakes were considered real Russian pancakes, and by no means translucent and lacy. Let's try to shake things up and revive traditions. At the same time, let's compare how they differ in taste and which is better - the usual flour or pancakes on semolina. The photo recipe, if anything, offers a very appetizing alternative.

Milk pancakes with semolina

Let's start our acquaintance 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 it is always necessary to go from simple to more difficult. Milk and water are taken in equal amount- two glasses. The liquid is slightly salted, after which sugar is poured into it. The recommended amount is three spoons, but it is adjusted to the taste of the eaters. At the same time, five tablespoons of semolina are introduced. Next, four eggs are driven 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 to swell the cereal. If after it seems watery, you can add a little flour. The preparatory work is completed, you can start frying.

Let's do without flour!

Very original, delicious and tender pancakes on semolina. The recipe, I think, will especially interest those who protect the figure. The first step is to pass a glass of unglazed oatmeal through a meat grinder or (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. Three eggs are separately beaten with sugar (two heaped spoons), soda and salt (half a tea each). The dough is kneaded - thoroughly, but without unnecessary aggressiveness - and pancakes are baked immediately. They will turn out to be lush and full of holes.

Yeast pancakes

Let's move on to aerobatics. Consider how real, regular pancakes are prepared on semolina. The recipe with yeast tells you to sift four cups of flour and combine it with sugar (all the same two spoons), half a glass with a pack of dry yeast and salt (half a teaspoon). A glass is poured from a liter of milk and set aside. The rest heats up quite a bit and is poured into the dry mixture. The dough is kneaded, covered from flies and airing with a towel and it takes an hour and a half. Then five eggs are driven into it and half a glass is poured sunflower oil... The mass is kneaded until completely homogeneous. The remaining milk is boiled, quickly introduced into the dough, which is stirred vigorously at the same time so that it does not curdle. After a third of an hour "rise" begins the most important part - baking.

Fluffy pancakes

If you want to taste the real antique Russian dish, learn to bake thick pancakes with semolina. The recipe is also yeast, and spicy. In the old days, such pancakes were called "Ageevsky". To create them, two approaches are required.

1. Dough. Starts in the evening. Half a liter barely warm water poured into a fairly voluminous pan. A tablespoon of dry yeast is diluted in a third of a glass of heated water, sweetened with two tablespoons of sugar. When a frothy cap rises over the cup, the yeast is poured into the water, a glass of semolina, a bit of salt and a little flour are poured into it, so that after mixing the mass resembles bazaar sour cream.
2. The next morning we continue to create yeast pancakes with semolina. The recipe requires driving three eggs into the dough, pouring in a couple of tablespoons of vegetable oil and kneading. If it turns out to be liquid, flour is added a little; thick - warm water is added.

You can bake! The thick dough works well for toasting, so the pancakes are fluffy and soft.

Curd pancakes

Quite unusual, but amazing delicious pancakes on semolina, the recipe for which also includes cottage cheese. But you don't need flour at all! In the microwave or on the stove, a 20-gram piece of butter is dissolved, mixed with four eggs, semolina (two tablespoons), sugar (three), five tablespoons of milk and a quarter of a kilogram of medium-fat cottage cheese. If you come across - take a smooth one, no - you will have to rub it through a sieve, or grind it in a meat grinder, or beat it with a blender. It remains to add half a spoonful of baking powder and mix well. Pancakes come out fluffy and just melt in your mouth.

Porridge pancakes

In the above options, cereals, in principle, replaced flour or combined with it, as a result, pancakes with semolina were obtained. 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 a half spoonful of butter are poured into it, and the most ordinary "malashka porridge" is cooked. When it cools down, it is supplemented with flour (an incomplete glass, maybe less - you need to add it gradually), two glasses sour milk(curdled milk, liquid fermented baked milk, kefir), two eggs, salt and sugar. The "dough" is ready. And pancakes are baked in the most usual way.

Pancake secrets

To make your experiment successful, consider some subtleties:

• if you want soft pancakes; butter is poured into the dough. For dry eggs, in addition to whole eggs, yolks are introduced;
• a large amount of sugar in the dough makes the pancakes burn. It is better to additionally sweeten them ready-made;
• ghee added to the dough gives the dish a special golden color and perforation. However, then some degree of roastiness is lost.

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

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

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

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

And with a variety of fillings, you can achieve fantastic taste. Use unsweetened toppings- you will have some good snacks. Drown the pancakes in chocolate nutelle and kids will ask for supplements. Or eat them without adding additional ingredients, because they are good in themselves. In general, the time has come not to speak, but to try.

Yeast pancakes on semolina with flour - grandmother's recipe

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

For the recipe, take:

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

Cooking instructions

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

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

3. Stir flour and semolina in a clean bowl.

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

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

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

Grease each pancake if you wish. butter... Pancakes are tender, tasty, and work well together with all kinds of fillings.

Video recipe: Tatar pancakes from semolina on dry yeast

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

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

Thick and fluffy Mordovian pancakes with yeast semolina

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

Ingredient List:

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

Step-by-step cooking instructions

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

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

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

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

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

Quick pancakes on semolina without yeast

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

Ingredients:

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

Step-by-step instructions with photos

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

2. TO egg mixture pour in warm milk, stir and add semolina. Stir again with a whisk.

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

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

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

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

Moroccan frothy dough pancakes 1000 and 1 hole

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

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

Manna-oatmeal pancakes with kefir - a recipe without flour

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

Required products:

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

Cooking steps

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

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

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

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

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

Pancakes made from semolina and flour in milk

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

Ingredients for the dish:

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

The sequence of steps for cooking:

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

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

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

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

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

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

Try to add meat filling... The unobtrusive taste of pancakes will be set off by seasoned meat.

Lean pancakes on semolina with yeast - recipe without eggs

As usual, I cannot ignore the vegetarians. Arrange a carnival for yourself and do not deny anything. By the way, as the name suggests, this recipe is - perfect option in fasting, because milk is also absent in it. The time spent is about half an hour, and the result is extraordinary.

Prepare:

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

Step by step recipe with photos

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

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

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

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

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

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

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

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

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