Best 2 Semolina Pancakes Recipes
Indulge in the delightful world of semolina pancakes, a culinary treasure that has captivated taste buds for centuries. Originating from the kitchens of North Africa and the Middle East, these delectable treats have spread their charm across the globe, becoming a beloved breakfast staple in many cultures. With their unique texture and versatility, semolina pancakes offer a delightful symphony of flavors and textures that are sure to tantalize your senses.
Join us on a culinary journey as we explore a collection of semolina pancake recipes that cater to diverse dietary preferences and culinary curiosities. From classic semolina pancakes with their golden-brown exterior and fluffy interior to gluten-free and vegan variations, this article has something for everyone. Prepare to embark on a taste adventure that will leave you craving more.
SEMOLINA PANCAKES
Make and share this Semolina Pancakes recipe from Food.com.
Provided by timhammond
Categories Breakfast
Time 17m
Yield 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Warm a pan with standing oil over as high a heat you can without burning oil.
- In bowl mix well (a fork works) Semolina, eggs, water, honey, baking soda and cinnamon in bowl. It will be pretty liquid. Don't fear, Semolina thickens as it cooks.
- Pour small amount for small cakes or large amounts for large cakes.
- Once you can get your spatula under the cake without crumbling then it is safe to flip.
SEMOLINA PANCAKES
Make and share this Semolina Pancakes recipe from Food.com.
Provided by Lavender Lynn
Categories Breakfast
Time 42m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, combine 1/4 cup of the warm water with the baking powder. In a food processor, combine the semolina with the flour, yeast, sugar and the remaining 2 3/4 cups of warm water; process for 30 seconds, until smooth. Add the salt and baking powder mixture and process for 30 seconds longer. Pour the batter into a large bowl, cover with a kitchen towel and let rise at room temperature until doubled in bulk, about 1 hour.
- Heat a 10-inch nonstick skillet and coat it with a thin layer of vegetable oil. In a small bowl, blend the honey with the melted butter. Whisk the batter until creamy. Ladle 1/3 cup of the batter into the skillet, tilting the skillet to distribute it evenly. Cook the pancake over moderate heat until bubbles appear all over the surface and the bottom is pale golden, about 2 minutes. Shake the skillet to loosen the pancake, then slide the pancake onto a plate. Drizzle with the honey butter and serve right away. Repeat with more oil and the remaining batter and honey butter.
- Notes Fine semolina flour, sometimes also called extra-fancy durum flour, is available at Whole Foods and online at kingarthurflour.com.
Tips:
- Use fine semolina: This will result in a smoother pancake batter and more tender pancakes.
- Let the batter rest: This will allow the semolina to absorb the liquid and swell, resulting in a thicker, more flavorful pancake.
- Don't overmix the batter: Overmixing will develop the gluten in the flour, resulting in tough pancakes.
- Cook the pancakes over medium heat: This will prevent them from burning and allow them to cook evenly.
- Serve the pancakes immediately: Semolina pancakes are best served hot off the griddle, with your favorite toppings.
Conclusion:
Semolina pancakes are a delicious and versatile breakfast option that can be enjoyed by people of all ages. They are easy to make and can be customized with a variety of toppings. Whether you like them sweet or savory, there is a semolina pancake recipe out there for you. So next time you're looking for a new breakfast idea, give semolina pancakes a try!
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