Accustomed to Shrovetide to cook the main dish exclusively on flour, albeit in different ways, many housewives are very surprised to hear about pancakes on semolina. The recipe, however, is not new, came to us from ancient times, when lush, thick and satisfying, and not at all translucent and lace, were considered to be Russian pancakes. Let's try to shake antiquity and revive traditions. At the same time, we will compare how they differ in taste and what is better - flour or pancakes on semolina familiar to us. A recipe with a photo, in any case, offers a very mouth-watering alternative.
Milk pancakes with semolina
Let's start our acquaintance with a less complicated option. Let the “early” pancakes on semolina be the first. A yeast recipe, of course, is traditionally considered more correct, but it is always supposed to go from simple to more difficult. Milk and water are taken in equal amounts - two glasses each. 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. Five spoons of semolina are introduced simultaneously. Four eggs are driven in next, sunflower oil is poured (also five spoons), and the dough is carefully beaten with a mixer. When the desired degree of uniformity is achieved, it is left for half an hour to swell the cereal. If afterwards it seems liquid, you can add a little flour. Preparatory work is completed, you can start in the frying.
We can do without flour!
Very original, tasty and tender pancakes on semolina. The recipe, I think, is especially interesting for those who protect the figure. The first step is to have a glass of unglazed oatmeal flakes 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. Three eggs are beaten separately with sugar sprinkled (two with a hill of spoons), soda and salt (half a hour). The dough is kneaded - thoroughly, but without too much aggressiveness - and pancakes are baked immediately. They will turn out magnificent and full of holes.
Yeast pancakes
We pass to aerobatics. Consider how to cook real, correct pancakes 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 cup of semolina, a pack of dried yeast and salt (half a teaspoon). A glass is cast from a liter of milk and set aside. The rest is very slightly heated and poured into the dry mixture. The dough is kneaded, covered from flies and wrapped in a towel and suitable for an hour and a half. Then five eggs are driven into it and half a glass of sunflower oil is poured. The mass is mixed until completely homogeneous. The remaining milk is boiled, quickly introduced into the dough, which at the same time is vigorously mixed so as not to curl. After a third of an hour of “rise”, the most crucial part begins - baking.
Lush pancakes
If you want to try a real old Russian dish, learn how to bake thick pancakes with semolina. The recipe is also yeast, and it’s steamed. In the old days, such pancakes were called "Ageevsky". To create them, two approaches are required.
- Opara. Starts in the evening. Half a liter of barely warm water is poured into a rather voluminous pan. A tablespoon of dried yeast is bred in a third of a glass of heated water, sweetened with two tablespoons of sugar. When the froth cap rises above 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 stirring the mass resembles bazaar sour cream.
- The next morning we continue to create yeast pancakes with semolina. The recipe requires you to drive three eggs into a pair, pour a couple of tablespoons of vegetable oil and mix. If it turns out to be liquid - a little flour is added; thick - warm water is added.
You can bake! Thick batter is good for toasting, so the pancakes are lush and soft.
Curd Pancakes
Quite unusual, but amazingly tasty pancakes on semolina, the recipe of which also includes cottage cheese. But flour is not necessary at all! In the microwave or on the stove, a 20-gram slice of butter is dissolved, mixed with four eggs, semolina (two tablespoons), sugar (three), five tablespoons of milk and a quarter kilogram of medium-fat cottage cheese. If you get it - take it smooth, no - you have to wipe it through a sieve, or grind it in a meat grinder, or beat it with a blender. It remains to add half a teaspoon of baking powder and mix well. Pancakes come out airy 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 on semolina were obtained. The recipe described now is fundamentally different from the previous ones. A glass of milk is boiling on it, three quarters of a cup of semolina and a half spoon of butter are poured into it, and the most ordinary “little porridge” is boiled. When it cools down, it is supplemented with flour (an incomplete glass, maybe less - you need to fill up 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 usual way.
Pancake secrets
To make your experiment a success, take into account some subtleties:
- if you want soft pancakes; oil is poured into the dough. For dry, in addition to whole eggs, yolks are introduced;
- a large amount of sugar in the dough contributes to the burning of pancakes. It is better to further sweeten them ready-made;
- special goldenness and holeiness gives the dish ghee, introduced into the dough. However, then some degree of frying is lost.