Not sure how to make pancakes so they don't stick to the pan and break when you turn them over? Then the step-by-step recipe with a photo of pancakes with coffee and semolina described below is just for you. Video recipe and all the secrets of cooking.
Pancakes are the oldest flour product baked from batter. There are a huge number of their varieties in the most diverse cuisines of the world: French, Mongolian, Chinese, English, Indian … But most of all, Russian cuisine is famous for pancakes. Many modern housewives bake them on kefir, because they are distinguished by their special airiness and tenderness. But the original pancakes with coffee and semolina are not known to everyone. If you want to please your family with a new dish, be sure to prepare these unusual pancakes based on semolina, coffee and milk. Moreover, on the eve of Maslenitsa, such a recipe will be very useful. Indeed, in no country in the world is Maslenitsa celebrated so widely, the symbol of which is a pancake.
Such a delicacy is quite simple to prepare, and does not require any financial investments. The dough lays down beautifully on the pan, and the leaflets turn over easily. The resulting semolina pancakes are a little plump, fluffy, but at the same time, soft and with the most delicate structure. It is semolina that gives the pancakes a special aroma and elasticity. A distinctive feature of this product is that such pancakes were often baked in the old days, when the food was supposed to be nutritious and satisfying.
See also how to make starchy pancakes with milk.
- Caloric content per 100 g - 486 kcal.
- Servings - 15-18
- Cooking time - 1 hour 15 minutes
Ingredients:
- Milk - 500 ml
- Vegetable oil - 30 ml
- Sugar - 50 g or to taste
- Instant coffee - 2 tablespoons
- Eggs - 1 pc.
- Salt - a pinch
- Semolina - 150 g
Step-by-step preparation of pancakes with coffee and semolina, recipe with photo:
1. Milk at room temperature, or better at warm temperature, pour into a deep bowl for kneading dough.
2. Add instant coffee to the milk.
3. Stir the coffee with milk until the coffee granules are completely dissolved and a homogeneous coffee and milk liquid is obtained.
4. Add eggs to the milk mass and mix until smooth.
5. Pour semolina into liquid foods and mix well. The consistency of the dough should be uniform, but slightly runny. But this is as it should be, then the dough will become thicker.
6. Add sugar and salt to the dough.
7. Then pour in the vegetable oil and mix well until smooth. Leave the dough for 20-30 minutes so that the groats swell a little and increase in volume, and the dough becomes even and dense enough.
8. Put the pan on the stove and heat it very well so that the first pancake is not “lumpy”. Spoon the dough with a ladle and pour small portions into the bottom of the pan. Roll the pan in all directions to spread the dough in a thin layer over the entire circle.
9. Fry the pancake over low heat until golden brown. Then turn it over and bake until tender. Usually, pancakes are baked on the back side two times faster than on the first. Serve ready-made pancakes with coffee and semolina to the table with any kind of firewood: jam, jam, condensed milk, cottage cheese or as an independent treat.
See also a video recipe on how to cook thin pancakes on semolina.
