Semolina porridge pancakes

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   Let's prepare the ingredients according to the list. It’s better, of course, to cook fresh porridge especially for pancakes, but you can also make pancakes from the remaining already cooled porridge. But to prepare the dough, the porridge must be liquid, so if it has already become stale or too thick, you need to dilute it with milk or water and heat it, stir with a spoon until it becomes uniform in consistency.

2. STEP 2

   

   If we cook porridge specifically for pancakes, then pour milk into a metal bowl, add sugar and salt. Place on the fire and bring to a boil, stirring with a spoon. Pour in the semolina in a thin stream, stirring the porridge with the other hand so that the semolina does not form lumps. When the porridge is cooked and begins to “pop”, forming small funnels on the surface, turn off the heat.

3. STEP 3

   

   Let the porridge cool slightly, transfer it to a bowl for preparing the dough. Add a piece of butter. Mix.

4. STEP 4

   

   Add sifted wheat flour. In a separate bowl, beat the chicken egg until the egg mixture becomes homogeneous and the white does not stretch. Pour the egg mixture into the bowl of semolina porridge. At this point, the porridge should not be hot so that the egg does not curdle.

5. STEP 5

   

   If desired, you can add a pinch of vanillin to the dough to give the baked goods a better aroma. Mix the dough well and let it stand on the table for about 15 minutes.

6. STEP 6

   

   Let's move on to frying the pancakes. Pour vegetable oil into a frying pan with a non-stick coating or just a thick bottom and heat it well. Using a tablespoon or ladle, place the prepared dough into the frying pan, giving them the shape of pancakes. Fry the pancakes on one side for 2-3 minutes over medium heat.

7. STEP 7

   

   When the pancakes are browned, turn them over and fry on the other side until golden brown. Cover the pan with a lid and keep the pancakes in the pan for a couple more minutes so that they are well baked inside. Remove the pancakes from the pan and serve with jam, jam or sour cream. Bon appetit!

Comments on the recipe

Moderator Ksenia

20.12.2023

4.6

I've had my eye on this recipe for a long time, but I just didn't dare make it. A couple of years ago I made semolina pancakes and it didn’t work out. They spread, burned, and overall I was left with a bad impression. But I finally decided, these pancakes look very appetizing in the photo. I cooked for six servings at once. I would like to note that with this amount of sugar (according to my calculations it turned out to be three tablespoons), it turns out quite sweet; for my taste, one and a half spoons would be enough. I fried semolina pancakes over medium heat for two minutes on each side and kept them covered for another minute. The pancakes are very delicate, so you need to turn them over carefully. It is better to wait until they are well browned; with a slight blush they are unlikely to turn over normally. I liked the recipe. These pancakes cook quickly, even if you cook semolina porridge especially for them. They turn out delicious, very tender and soft. Very pleasant to the taste, you can’t even feel the semolina. They tend to have a creamy taste. Thank you very much for the recipe!