Pancakes On Semolina: Step-by-step Recipes For Thick Tatar Pancakes, With Milk, Kefir, Yeast, Photo And Video

2025 Author: Bailey Albertson | [email protected]. Last modified: 2025-01-23 12:41

Pancakes on semolina: simple recipes for an affordable dish

Semolina pancakes are a tasty and satisfying dish that has been undeservedly forgotten lately. Cooking takes some time, but the excellent taste of pastries and their appetizing appearance will be a reward for a patient hostess. You can serve such pancakes as breakfast, dinner, or just for homemade tea.

Content

• 1 Yeast pancakes with semolina in milk

  1.1 Video: milk pancakes with semolina from Galina Piskareva

• 2 Lush Tatar pancakes

  2.1 Video: national Tatar dish - semolina pancakes tabikmak

• 3 Semolina pancakes on kefir

Yeast pancakes with semolina in milk

Pancakes with milk and with the addition of semolina are very tender and porous. And if you fill them with fresh fruits or berries, you get a delicious vitamin dessert.

Bananas, strawberries and pears work well as filling for semolina pancakes.

Products:

• 200 g flour;
• 200 g semolina;
• 3 eggs;
• 300 ml of milk;
• 100 ml of water;
• 1 tsp Sahara;
• 3/4 tsp salt;
• 1 tsp dry yeast;
• 150 g butter;
• 70–80 ml of vegetable oil for frying pancakes.

Recipe:

1. Mix flour, semolina, sugar, salt and yeast.

   

   Mix the dry mixture well

2. Pour water into the milk.

   

   Water is needed to soften the texture of the pancakes.

3. Beat eggs.

   

   Beat eggs with a regular fork.

4. Combine all ingredients and mix. The dough should be creamy. Leave in a warm place for 2.5–3 hours.

   

   The dough for semolina pancakes will be watery at first, and then it will become fluffy and bubbly

5. Melt the butter.

   

   Don't swap butter for margarine

6. Grease a frying pan with vegetable oil and heat.

   

   It is better to lubricate a hot pan with oil using a silicone brush.

7. Fry the pancakes on both sides until golden brown.

   

   Make sure the pancakes do not burn

8. Grease the finished pancakes with melted butter.

   

   If you want to reduce the number of calories in pancakes, then you can not grease them with butter.

9. Semolina pancakes with yeast and milk are very tasty to eat with jam.

   

   Ready-made semolina pancakes with yeast and milk turn out to be delicate and have a crispy rim

Video: milk pancakes with semolina from Galina Piskareva

Lush Tatar pancakes

Such pancakes are much thicker than usual and are called tebikmek among the Tatars. They are hearty and very tender. Serve them with salted sour cream or sour jam.

Pressed baking yeast is featured in this recipe

Products:

• 50 g of compressed yeast;
• 400 ml of water;
• 300 g wheat flour;
• 300 g semolina;
• 100 g sugar;
• 1 tsp salt;
• 2 eggs;
• 100 ml of vegetable oil for the test and 2-3 tbsp. l. for the initial greasing of the pan.

Recipe:

1. Mash yeast with water.

   

   Water should be at room temperature

2. Sift flour.

   

   Sifted flour makes the dough airier and lighter

3. Mix flour, sugar (50 g), salt and semolina.

   

   Stir the dry mixture with a spoon

4. Pour into a liquid yeast mixture and mix. Then set aside in a warm place for 40 minutes. This completes the first stage of test preparation.

   

   Dough for semolina Tatar pancakes should increase in volume by 2 times

5. Then beat the eggs with vegetable oil, sugar and soda. Combine with dough and mix thoroughly.

   

   A culinary whisk helps you beat eggs with sugar and butter

6. You should get a batter with a uniform texture.

   

   The dough for Tatar pancakes can be additionally beaten with a whisk

7. Fry Tatar pancakes in a hot frying pan greased with vegetable oil on both sides.

   

   Tatar pancakes with semolina have increased thickness and large pores

8. Ready-made pancakes should be stacked so that they cool less.

   

   Ready-made Tatar pancakes are tender, loose, slightly grainy

Video: national Tatar dish - semolina pancakes tabikmak

Semolina pancakes on kefir

In combination with kefir, semolina acquires lightness and creamy aroma. A very good recipe for a quick, rustic breakfast. The higher the fat content of kefir, the tastier the pancakes will be.

Always take kefir fresh, otherwise the pancakes will have a sour taste

Products:

• 500 ml of kefir;
• 200 g semolina;
• 220 g wheat flour;
• 2 eggs;
• 1 tsp soda;
• 1 tsp salt;
• 2 tbsp. l. Sahara;
• 100 ml of vegetable oil for the dough and 1 tbsp. l. for greasing the frying pan.

Recipes:

1. Add soda to kefir.

   

   Kefir will extinguish the soda and turn it into a foamy mass

2. Beat eggs and sugar.

   

   It is convenient to beat eggs and sugar with a mixer

3. Sift flour.

   

   The flour after sifting will provide the dough with airiness, and the pancakes - tenderness.

4. Mix kefir and beaten eggs.

   

   Stir kefir and beaten eggs with a spatula

5. Combine the egg-kefir mixture with flour.

   

   The dough for semolina pancakes on kefir should acquire a uniform consistency

6. Add butter to the pancake dough.

   

   The butter added to the pancake batter will prevent them from sticking to the pan

7. The last step is to add semolina. Stir the mixture and bake the pancakes.

   

   Semolina should be light and free of foreign inclusions

8. Pour 30-40 ml of dough into a hot frying pan without oil and, spreading it over the surface, fry on both sides.

   

   Semolina pancakes are fried quickly, as long as they do not burn

9. Serve ready-made semolina pancakes on kefir hot with sour cream.

   

   Ready-made semolina pancakes with kefir are slightly thicker than ordinary ones, but no less tasty

I tried pancakes with semolina for the first time at my mother-in-law. She is a great craftswoman and in culinary matters she has no equal. At first, I reacted to the new dish with doubt, thinking that such pancakes would look like fried semolina. The reality exceeded my expectations. Pancakes, which contain semolina in addition to the usual wheat flour, are very tasty. Delicate, perfectly absorbing jam or sour cream, semolina pancakes have become a favorite Sunday breakfast dish for the whole family.

Semolina pancakes are good either stuffed or by themselves. Their taste does not suffer in the least after heating in an oven or microwave. They are especially good with jam, jam, sour cream or condensed milk.