Manka … What a miracle it is! If you want - cook porridge, if you want - bake a pie. But if you do not like porridge, and you are already tired of the pie, then prepare pancakes. Such manniks will surely be appreciated.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Today I will tell you how to cook small pancakes with kefir and semolina. On fermented milk products, small manna is obtained more airy, porous, tender and fluffy. But it is worth noting that sour cream, yogurt, yogurt, and milk are quite suitable for such small manniks. The main ingredients of the dessert are, of course, semolina. In addition to it, sugar, eggs, vegetable oil are added to the dish. But to make the dessert more aromatic, I also put in fragrant spices, like ground orange shavings and ginger powder. These ingredients made the pancakes not only more aromatic, but also delicious. But you can add other ingredients to the dough than change the taste of the food. For example, put raisins, vanilla, poppy seeds, cottage cheese, nuts, candied fruits, chocolate drops, or any other ingredients of your choice.
When baking such pancakes, you will never have any surprises, so novice chefs can safely tackle this recipe. This dish impresses with its ease and speed of preparation. Since the dough is not leavened and there is no need to spend time on proofing. In addition, even cooled manna always remains crumbly and soft.
- Caloric content per 100 g - 174 kcal.
- Servings - 25
- Cooking time - 30-40 minutes
Ingredients:
- Semolina - 100 g
- Ground dried orange peel - 0.5 tsp
- Kefir - 200-220 ml
- Eggs - 1 pc.
- Sugar - 3 tablespoons
- Vegetable oil - 2 tablespoons
- Ginger powder - 0.5 tsp
- Salt - a pinch
Cooking semolina pancakes on kefir without flour:
1. Pour semolina, ginger powder and ground orange shavings into a mixing bowl.
2. Add sugar and a pinch of salt to them.
3. Pour in kefir at room temperature and stir well. Leave the dough to stand for 15-20 minutes for the semolina to swell. Then it will turn into a homogeneous mass and no graininess will be felt in the pancakes, which sometimes will unpleasantly hold together on the teeth.
4. After this time, the consistency of the dough will become denser, but do not worry. Pour in vegetable oil and stir in.
5. Place the egg next and stir well as well.
6. Now look at the texture of the dough. Its consistency should be like very runny sour cream. If necessary, add some more fermented milk product. But don't overdo it so you don't have to add the cereal again.
7. Place the pan on the stove and heat it up. Before baking the first batch of pancakes, I recommend greasing the pan with a thin layer of vegetable oil. In the future, this procedure can be omitted, because the oil is directly in the dough.
Take a portion of the dough with a tablespoon and pour it into the pan. It will spread in a circle and take on a round shape. Heat medium heat and fry pancakes for literally 2 minutes, until small holes appear.
8. Flip the pancakes over and cook for the same amount of time. Do not overexpose them in the pan for a very long time, because they cook very quickly and can burn. Serve the pancakes warm with sour cream or any jam or sweet sauce. They will also be delicious chilled.
See also a video recipe on how to cook semolina pancakes.
