Semolina pancakes made with water
Description
These pancakes can be served with savory sauces and fillings, or you can use them to make an appetizer cake. In that case, reduce the amount of sugar added to the batter to 1 teaspoon. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the required set of ingredients. If desired, water can be replaced with milk.
- 2
Step 2
Add granulated sugar and yeast to warm water, stir well and let stand for 2-3 minutes until the yeast dissolves.
- 3
Step 3
Combine the remaining dry ingredients in a deep bowl: semolina, flour, salt, and baking powder.
- 4
Step 4
Pour the water with dissolved yeast into the dry mixture and mix until smooth. A whisk is convenient for eliminating lumps.
- 5
Step 5
As a result, you get a fairly liquid mixture, which should be placed in a warm place for 30–40 minutes to activate the yeast and allow the semolina to swell.
- 6
Step 6
After the specified time, the dough will become thicker and rise slightly.
- 7
Step 7
Before starting to bake the pancakes, gently stir the batter from the bottom up with 2-3 spoonfuls—otherwise the mixture will settle. You will see bubbles forming in the batter.
- 8
Step 8
Bake the pancakes on a dry heated skillet, pouring the batter in small portions (3-4 tablespoons each). The heat should be low so that the semolina pancakes cook through properly.
- 9
Step 9
Bake the pancakes for 3-4 minutes, then flip them over and bake for another 2-3 minutes. If they stick to the pan, lightly grease it with sunflower oil.
- 10
Step 10
Serve freshly baked semolina pancakes with honey or your favorite jam.