Yeast pancakes on kefir with semolina. Kefir pancakes with semolina recipe, thick and fluffy. Methods for preparing semolina pancakes

Many housewives associate semolina only with porridge. If you fall into this category of cooks, my article will change your mind and provide new opportunities to demonstrate your culinary skills.

I will share popular recipes for this unusual pastry that children are simply crazy about. And adult gourmets do not miss the chance to enjoy its taste.

Calorie content of pancakes with semolina

The average calorie content of semolina pancakes is 125 kcal per 100 grams. The final indicator depends on the products used for cooking.

In the old days, semolina was considered the most useless grain used in cooking. Over time, the opinion changed. Semolina is indeed inferior to other cereals in terms of the amount of fiber it contains, but this does not apply to microelements and vitamins. Iron, phosphorus, potassium, sodium and a number of vitamins are only a particle of the beneficial substances contained in this cereal.

The most valuable property of semolina is that it is absorbed into the intestines at the end of the digestive tract, filling the body with energy and strength. Additionally, semolina supports the body in eliminating fats and easily copes with excess mucus.

Recipe for yeast pancakes with semolina in milk

The first recipe I will share is based on the use of semolina, milk and yeast. The result is a nutritious baked product that is perfect for a family meal for breakfast or afternoon snack. Thanks to semolina, the dough becomes denser and the taste of the finished dish is richer.

Ingredients:

• Milk – 500 ml.
• Water – 250 ml.
• Semolina – 120 g.
• Flour – 100 g.
• Egg – 1 pc.
• Vegetable oil – 65 ml.
• Sugar – 30 g.
• Salt – 1 pinch.
• Dry yeast – 1.5 g.
• Sour cream – 100 g.
• Butter – 20 g.

How to cook:

1. First make the dough. Dissolve yeast in heated milk, add sugar and stir. Keep the mixture warm for 20 minutes, then add the egg and whisk.
2. Mix semolina with flour. Combine the contents of two containers, mix, pour in warm water, vegetable oil and mix again. Leave warm under the film for 2 hours.
3. Stir the pancake base. Using a ladle, pour a little dough onto a heated, oiled frying pan and fry until done.

Video recipe

What to serve semolina pancakes with? Any sweet additive - jam, honey or condensed milk - can serve as a baking companion. And just with tea or compote they are incredibly tasty.

Thick fluffy pancakes with semolina and kefir

These pancakes turn out thick and are not inferior in filling to the first option. At the same time, the finished dish has a delicate and unusual taste.

Ingredients:

• Semolina – 80 g.
• Flour – 150 g.
• Sugar – 40 g.
• Egg – 1 pc.
• Vegetable oil – 15 ml.
• Salt – 1 pinch.
• Kefir – 500 ml.
• Boiled water – 200 ml.

Preparation:

1. Pour heated kefir into a bowl, add semolina with sugar, salt and egg, mix well.
2. Add flour to the resulting mixture in portions. You will get a thick dough. Dilute the mixture with heated water until it becomes thick sour cream and pour in vegetable oil, stir.
3. Bake pancakes in a greased frying pan. Fry on both sides until golden brown.

Yeast pancakes with semolina go perfectly with currant or strawberry jam. This tandem provides incredible gastronomic pleasure.

Pancakes with semolina on water

Pancakes on the water will appeal to people who observe church fasts or adhere to a vegetarian diet. They are also suitable for dieters if they reduce the calorie content by replacing sugar with natural sweeteners.

Ingredients:

• Water – 1 l.
• Semolina – 100 g.
• Flour – 350 g.
• Vegetable oil – 6 tablespoons.
• Sugar – 1 teaspoon.
• Soda – 0.33 teaspoon.
• Vinegar.

Preparation:

1. Boil the water. When the liquid has cooled, add sugar, a pinch of salt and slaked soda, pour in vegetable oil.
2. Mix the sifted flour with semolina. Gradually add the resulting mixture to the liquid, mix thoroughly, kneading all clots and lumps.
3. Heat a frying pan, grease with oil and bake pancakes. Thirty seconds on one side is enough.

Video cooking

Semolina pancakes on water are good hot. I recommend using sour cream, cream or jam as an additive.

Pancakes with semolina without flour

All considered recipes for semolina pancakes involve the use of flour. However, in my arsenal there is one recipe that does not contain this volatile ingredient. Such delicacies turn out incredibly tasty, especially if served with condensed milk or chocolate.

Ingredients:

• Semolina – 1 glass.
• Oatmeal – 1 cup.
• Kefir – 500 ml.
• Egg – 3 pcs.
• Sugar – 2 tablespoons.
• Salt and soda - 0.5 teaspoon each.
• Sunflower oil.

Preparation:

1. Using a blender, finely chop the oatmeal and mix with semolina. Pour the resulting mixture with kefir and leave for 2 hours so that the cereal swells.
2. Add eggs, salt, sugar and soda to the base, mix well.
3. Heat a frying pan on the stove, grease with vegetable oil and bake the pancakes until browned on both sides. The result is a whole bowl of fluffy, perforated pancakes.

To keep the pancakes fresh until the end of baking and not get cold, a simple trick will help. Place the plate in the pan, pour a little boiling water and put it in the oven. The steam will take care of everything.

Pancakes with semolina are an excellent solution when you need to quickly prepare a delicious breakfast at home. And although they are not stuffed because of their fluffiness and thickness, additives come to the rescue. Jam, honey, condensed milk, liquid chocolate, apple jam or sour cream whipped with sugar are suitable. Even fresh berries sprinkled with powdered sugar give them an incredible taste.

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 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 quantity 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 about 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 sponge-based. In the old days, such pancakes were called “Ageevskie”. Creating them will require two approaches.

1. 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.
2. 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.

Any pancakes on the table create a warm, homely atmosphere, and pancakes with semolina and kefir are even more so. Served with any filling or bright sweet and sour jam, cold sour cream, they will turn an ordinary tea party into a family celebration. Their excellent taste will be noted even by those who do not like semolina in any form and avoid it in every possible way.

The kefir base prevents the baked goods from becoming stale, and a small amount of butter makes it plastic, promotes the formation of a light crust, but prevents burning. In addition, semolina allows you to reduce the amount of flour introduced, perfectly binding the dough.

Ingredients

• kefir 400 ml
• chicken egg 1 pc.
• vegetable oil 15 g + for frying
• sugar 3 tbsp. l.
• soda 0.5 tsp.
• semolina 75 g
• salt 1 tsp.
• wheat flour 120 g
• butter 30 g

Preparation

1. Pour kefir into a deep bowl and add soda. Stir and leave for 10 minutes. Many small bubbles should appear on the kefir. The more acidic the kefir, the faster both ingredients will react.

2. Beat the egg into a bowl with kefir. Add sugar and salt there. Beat with a hand whisk. Adjust the amount of sugar and salt to your taste.

3. Pour the odorless oil into the bowl and stir until evenly distributed throughout the pancake batter.

4. Sift the flour and add small amounts to the liquid mixture. Stir with a whisk at the same time to prevent the formation of flour lumps.

5. Add semolina and melted butter to the dough. Mix with a whisk until smooth. Let the dough rest at room temperature for 15-20 minutes to allow the semolina to swell.

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

Preparation time: 60 minutes (10 minutes - preparing the dough, 30 minutes - waiting and 20 minutes - frying the pancakes).

Yield: 8 pancakes.

Pancakes made with semolina without flour and yeast are prepared almost the same way as regular ones. The only difference is that there is not an ounce of flour in them. Semolina pancakes made with kefir without flour are thicker than regular ones due to the fact that semolina is much larger than flour and the dough is thicker. But with such pancakes you can fill up faster (one semolina pancake is almost three times heavier in weight than a regular thin one). If everything is done correctly, semolina pancakes with kefir will turn out golden brown and very tasty. Don’t be afraid to experiment, the main thing is to follow all the recommendations below and you will succeed.

How to make semolina pancakes without flour using kefir

The dough is very easy to prepare.

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

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

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

The dough needs to be mixed well. The consistency is similar to fatty kefir.

Heat the frying pan and grease it with vegetable oil before the first pancake. Use a ladle to ladle some of the batter into the pan, swirling it at the same time to distribute it evenly. Fry on the first side for one and a half to two minutes, on the second - a minute. Flip when the pancake begins to pull away at the edges. Keep an eye on the gas so that the pancakes do not burn, but at the same time they should be well browned and baked.

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

Lush, thick, aromatic pancakes are obtained if you cook them with semolina - for the holiday and for every day!

• Semolina - 250 g
• Wheat flour / Flour (Can be completely replaced with semolina) - 250 g
• Yeast (Dry, first read the recommendations on the package. Mine needs to be mixed with dry ingredients.) - 7 g
• Salt (Without a slide. Try the first pancake and, if necessary, add to taste.) - 1 tbsp. l.
• Sugar (with a slide) - 2 tbsp. l.
• Chicken egg - 3 pcs
• Milk (Body temperature) - 0.5 l
• Water (Body temperature) - 0.5 l
• Baking powder - 0.5 tsp.
• Butter (Melt in the microwave, for greasing ready-made pancakes) - 180 g

Mix flour, semolina and dry yeast. I’ll make a reservation right away - carefully read the instructions for the yeast - some need to be dissolved in liquid. Add sugar, salt.

Beat the eggs in a separate container until smooth (to my surprise, I bought eggs with two yolks, so I have 6 yolks from three eggs in my bowl). Add water, milk and combine everything with the dry mixture.

Knead the dough until smooth and leave in a warm place for 45 minutes. I admit honestly, when I baked these pancakes for the first time, at this stage I was sad... The result was a painfully watery and ugly slurry... But what can I do, I left it for the allotted time... And what was my surprise, when after 45 minutes I found a wonderful, fluffy pancake dough in the bowl! So - don't panic - wait!

Add baking powder. The dough is ready - you can bake. If the frying pan is ordinary, grease it with oil. If the special pancake pan has a non-stick coating, then there is no need to lubricate it.

Bake and brush each pancake with melted butter. Please note - there is no butter or vegetable oil in the dough!

Bon appetit!

Recipe 2, step by step: fluffy pancakes with semolina on kefir

Pancakes made with semolina without flour are prepared in almost the same way as regular ones. The only difference is that there is not an ounce of flour in them. Semolina pancakes made with kefir without flour are thicker than regular ones due to the fact that semolina is much larger than flour and the dough is thicker. But with such pancakes you can fill up faster (one semolina pancake is almost three times heavier in weight than a regular thin one). If everything is done correctly, semolina pancakes with kefir will turn out golden brown and very tasty. Don’t be afraid to experiment, the main thing is to follow all the recommendations below and you will succeed.

• 1 glass of kefir
• Half a glass of water
• 2 large chicken eggs
• 2 tablespoons sugar
• 2 tablespoons vegetable oil
• 4 tablespoons semolina
• Half a teaspoon of baking soda
• A pinch of salt

The dough is very easy to prepare.

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

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

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

The dough needs to be mixed well. The consistency is similar to fatty kefir.

Heat the frying pan and grease it with vegetable oil before the first pancake. Use a ladle to ladle some of the batter into the pan, swirling it at the same time to distribute it evenly. Fry for one and a half to two minutes on the first side, and a minute on the second. Flip when the pancake begins to pull away at the edges. Keep an eye on the gas so that the pancakes do not burn, but at the same time they should be well browned and baked.

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

Recipe 3: Moroccan pancakes with semolina in milk and yeast

Semolina pancakes turn out very beautiful, dense, but soft. And in combination with honey sauce, with which they should be served, they become a real festive dessert.

• warm water - 2.5 cups
• warm milk - 2 cups
• semolina - 2 cups
• flour - 2 cups
• sugar - 5 tbsp. l.
• salt - 1 tbsp. l.
• baking powder - 2 tsp.
• dry yeast - 1 tbsp. l.
• eggs - 2 pcs.

Pour the yeast with a spoon of sugar into half a glass of warm water and set aside. Mix flour with baking powder, remaining sugar, salt and semolina.

Pour the flour mixture into the milk and water and stir so that no lumps form. Add eggs to the dough and beat with a mixer.
On a note! The proportions of milk and water can be slightly changed. But keep in mind that the more milk you use, the denser and thicker the pancakes will be.

Pour the batter into the dough.

Mix the pancake dough with semolina using a mixer. You can do this manually, but keep in mind that this will take more time and effort. The finished dough should be homogeneous, with small bubbles on the surface.

Leave the dough in a warm place for about 40 minutes. It should approximately double in size and begin to foam a little. Fry pancakes with semolina in a hot frying pan. For the first fried pancake, generously grease the surface with vegetable oil. Serve fried pancakes with honey sauce dry.

On a note! To prepare honey sauce, melt 50 grams of butter in a frying pan and add the same amount of honey to it. Bring until smooth and pour over the prepared pancakes.

Recipe 4: Tatar thick pancakes with semolina (step by step with photo)

A recipe for lovers of fluffy and light yeast pancakes, and those who have not tried them yet. I really liked these pancakes! Despite the spartan set of products, the result is a huge stack. By the way, this pile was happily eaten by “those who don’t like” thick pancakes))

It’s convenient to leave pancakes overnight and feed your family with aromatic pastries in the morning.

I’ve come across many variations of these pancakes, I’m sure they’re all delicious, but this one captivated me with its budget and taste!

• Semolina - 160 g (1 cup)
• Flour - 300 g (approx. 2 cups)
• Water - 0.5 l (you can mix water with milk, but it works great with water alone)
• Sugar - 2 tbsp.
• Yeast - fresh - 15 g

• Eggs - 2 pcs.
• Sugar - 2 tbsp. with a slide
• Salt - 1 tsp.
• Soda - about.5 tsp.
• Vegetable oil - 2-3 tbsp.

For lubrication and feeding:

• Butter
• Sour cream
• Jam
• Sweet sauces
• Salmon, salmon, caviar

Let's cook first 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.

Mix water, semolina, flour, yeast.

Knead the dough like a fairly thick sour cream.

Leave to ferment overnight or for at least 5 hours. You can set it in the morning and bake in the evening, well, you understand - you need to let the yeast work))

We just leave it on the table, no need to put it in the refrigerator.

After a given time, gradually, stirring, add products from list 2 to the dough: salt, eggs, sugar, vegetable oil, soda.

You can dilute the soda in a tablespoon of water so that it mixes more evenly into the dough.

Stir thoroughly.

The dough should flow.

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

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

If you have time, you can let it sit for 10 minutes; if not, you can bake right away.

Let's start frying.

Nothing new - everything is as usual.

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

Bake over medium heat on both sides.

That's how delicate they are.

The thicker your pancakes, and they can be made very thick, the lower the fire for the pancake to cook.

Grease the finished pancakes with butter.

Serve with jam, sour cream, etc.

This is how fluffy these yeast pancakes turn out.

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

Recipe 5: how to cook thick Mordovian pancakes with semolina

The recipe for semolina pancakes requires some time to prepare, but the pancakes always turn out beautiful, thick, ruddy, and full of holes. Even a novice housewife can show off her pancakes with this recipe.

• 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)

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 it 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.

Recipe 6: pancakes with semolina and water at home

The pancakes will turn out thick, fluffy, with holes, like the sun. Place semolina pancakes in a stack, grease each one with melted butter. Serve with honey and sour cream.

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

Dissolve granulated sugar and yeast in warm boiled water (1/3 cup). Pour the remaining water into a bowl with high walls, mix with semolina, add diluted yeast, stir until smooth. Add salt and sifted flour, mix. The mass should be like thick sour cream. If it turns out too thick, add a little warm water. Cover the bowl with the dough with a towel and leave to rise for 5-6 hours in a warm place.

After 5-6 hours, beat the 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.

Recipe 7, simple: pancakes with semolina with milk and yeast

Yeast pancakes with semolina, despite the strangeness of the ingredients, are very easy to prepare and always turn out airy, tender, spongy, tasty, and aromatic. This dessert will take its rightful place on the table during holidays such as New Year, Christmas, Maslenitsa, although for your favorite sweet tooth you can cook it every day!

• Semolina 1.5 cups
• Wheat flour 1 cup
• Pasteurized whole milk 500 milliliters
• Purified water 150 milliliters
• Sugar 3 tablespoons
• Raw chicken egg 2 pieces
• Dry granulated yeast 1 teaspoon (heaped)
• Salt 1 teaspoon
• Vegetable oil 3 tablespoons and ½ teaspoon for frying

First of all, lay out all the necessary ingredients on the countertop. Then turn on two burners to medium heat, put a kettle with purified water on one, and a saucepan with milk on the second. We heat the liquids to 36–38 degrees Celsius, so that they are just warm, but not hot, and move on.

Pour the warm milk into a deep bowl and pour dry yeast into it along with granulated sugar and salt. Shake everything thoroughly with a tablespoon until smooth, cover the bowl with the resulting mixture with a kitchen towel and place in a warm place for 15–20 minutes to allow the dough to rise.

At this time, sift the required amount of wheat flour through a fine mesh sieve into a dry deep bowl so that it becomes looser and dries. Also, this process will help get rid of any kind of litter, which very often ends up in bags with grain ground into dust in factories. Then we add semolina to the flour and mix them thoroughly until smooth with a whisk or a tablespoon.

When the tremors have brewed and blossomed into a fluffy cap, add a couple of raw chicken eggs to them and beat everything with a whisk until fluffy. Then add a mixture of flour and semolina. We loosen everything again so that we get a mass without lumps, pour in vegetable oil, warm water from the kettle and again beat the dough until smooth. After this, cover the bowl with the semi-finished flour product with plastic wrap, cover it with a kitchen towel, put it in an even warmer place, preferably near the stove, and leave it there for 1.5–2 hours.

When the dough has increased by 2–2.5 times, beat it again and proceed to the next, almost final step. Place a wide, preferably non-stick frying pan over medium heat and, using a regular sterile bandage folded 2-3 times, grease its bottom with a very thin layer of vegetable oil. Now you will need all the sleight of hand, tilt the very heated bowl at an angle of 25-30 degrees and pour a small ladle of dough into it.

Then, with a circular motion of your hand, unfold the frying pan so that the dough spreads into a round layer 2-3 millimeters thick, and put it back on the switched on stove. Fry the pancake until there is no liquid left around the edges and the edges acquire a beige tint.

Then we pry up the round beauty with a kitchen spatula, in one deft movement we shift it to the other side and brown it until golden brown. It will take approximately 3-4 minutes to cook one pancake, 1.5-2 on each side, but the duration may vary depending on the heat of the pan. When all the products are ready, transfer them to a large flat dish and go tasting!