Ingredients for making pancakes with yeast with semolina
- 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
- Granular dry yeast 1 teaspoon (with a slide)
- Salt 1 teaspoon
- Vegetable oil 3 tablespoons and 1/2 teaspoon for frying
- Main Ingredients Eggs, Milk, Semolina, Flour, Sugar
- Serving 1 serving
- World Cuisine
A glass (capacity of 240 milliliters), a teaspoon, a tablespoon, a deep bowl - 2 pieces, a sieve with a fine mesh, a teapot, a stewpan, a stove, a kitchen towel, a plastic wrap, a whisk, a whisk, a frying pan, a bandage, a wide kitchen spatula, a large flat dish, portioned plate.
Cooking pancakes with yeast with semolina:
Step 1: prepare milk and water.
First of all, we spread all the necessary ingredients on the countertop. Then we turn on two rings on a medium heat, on one we put a kettle with purified water, and on the second we put a stewpan with milk. Heat the liquids to 36-38 degrees Celsiusso that they are just warmbut not hot, and move on.
Step 2: prepare the dough.
Pour warm milk into a deep bowl and pour dry yeast into it along with granulated sugar and salt. Shake everything thoroughly with a tablespoon to a uniform consistency, cover the dishes with the resulting mixture with a kitchen towel and put in a warm place on 15-20 minutesso that the dough rose.
Step 3: prepare a mixture of flour and semolina.
At this time, we sift through a fine mesh sieve into a dry, deep bowl the right amount of wheat flour so that it becomes more loose and dried. Also, this process will help get rid of any kind of litter, which very often falls into bags with grain ground in dust at plants. Then we send semolina to flour and mix them thoroughly until smooth with a whisk or a tablespoon.
Step 4: prepare the dough.
When the yeast is infused and blooms with a fluffy hat, add a couple of raw chicken eggs to them and beat everything with a whisk until splendid. Then pour in a mixture of flour and semolina. Again, loosen everything, so that a mass without lumps is obtained, pour vegetable oil, warm water from the teapot into it and again beat the dough until smooth. After that, we tighten the bowl with the semi-finished flour with plastic wrap, cover with a kitchen towel, put in an even warmer place, preferably near the included stove, and leave it on 1.5-2 hours.
Step 5: fry pancakes with yeast with semolina.
When the dough increases by 2-2.5 times, beat it again and proceed to the next, almost final step. We put on a medium fire a wide, preferably non-stick pan and, using a regular sterile bandage folded 2-3 times, grease its bottom with a very thin layer of vegetable oil. Now you need all the sleight of hand, tilt the very hot dishes at an angle of 25-30 degrees and pour a small ladle of dough into it.
Then, in a circular motion of the hand, we unfold the pan so that the dough spreads into a round layer with a thickness of 2-3 mm, and put it back on the included plate. We fry the pancake until there is no liquid mass left on the edges and the edge becomes a beige.
Then we hook the handsome round with a kitchen spatula, with one deft movement we shift it to the other side and brown to a golden color. About one pancake will take about 3-4 minutes, by 1,5-2 on each side, but the duration may vary depending on the heating of the dishes. When all the products are ready, transfer them to a large flat dish and go to taste!
Step 6: serve pancakes with yeast with semolina.
Pancakes with yeast with semolina are served hot. If desired, they are soaked in melted butter before serving or immediately put on the table with honey, jam, cream, sour cream, sliced fresh fruits, berries, cottage cheese, whipped with milk and sugar. Also, such pancakes are often stuffed with stewed, boiled or baked and finely chopped meat, minced meat, poultry, vegetables, a mixture of offal, eggs and herbs, condensed milk, rice, mushrooms, mashed potatoes or whatever your heart desires. Well, you can savor them together with fresh tea, milk, kefir, yogurt, cocoa or another favorite drink. Enjoy a delicious and simple meal!
Enjoy your meal!
- the pan can be greased not with vegetable oil, but with a piece of fat and only once, before frying the first pancake, because the dough already contains fat;
- make pancakes for sweet toppings? If so, then if you wish, you can give them a more intense aroma by adding vanilla sugar and cinnamon to the dough, and dried herbs are suitable for spice;
- do your pancakes break during frying? Do not rush to add more flour! Better beat another raw chicken egg into the total mass. Then check the dough, if the products continue to tear, add flour.