Semolina yeast pancakes
8 servings
150 minutes
Semolina yeast pancakes are a traditional Russian dish that brings comfort and warmth to family breakfasts. Their roots trace back to rural cuisine where simple yet nutritious ingredients created true masterpieces. Soft and airy with a light crisp golden crust, they have a delicate creamy flavor with subtle hints of sweetness. The yeast dough enriched with semolina makes them extraordinarily fluffy, while the slow fermentation process reveals deep aromas. These pancakes pair perfectly with honey, sour cream, or butter, enhancing their rich taste. Ideal for cozy home tea gatherings or hearty breakfasts, they fill the day with warmth and care.
1
Mix the sifted flour with semolina, salt, sugar, and yeast. Make a well in the center of the flour mixture, pour in warm milk, and mix with a fork (or a mixer on low speed) until the consistency resembles liquid sour cream. Lightly beat the eggs and add them to the dough.
- Wheat flour: 1 glass
- Semolina: 0.5 glass
- Salt: to taste
- Sugar: 2 tablespoons
- Dry yeast: 1 tablespoon
- Milk: 0.5 l
- Chicken egg: 3 pieces
2
Cover the dough bowl with a kitchen towel. Place it in a warm place for 2 hours (until the volume doubles). One hour is not enough; let the semolina swell.
3
Heat the pan over high heat, then reduce to medium. Pour a little vegetable oil into the pan. Mix the prepared batter and spoon it into the pan in small portions. Fry the pancakes on one side until the surface looks dry and is covered with holes. Flip and fry the other side until golden brown.
4
Serve the ready semolina pancakes hot with butter, honey, or sour cream.
