A great alternative to classic pancakes and semolina porridge is semolina pancakes with beer and milk. How to cook them, read the step-by-step recipe with a photo described below. Video recipe.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Celebrating Maslenitsa cannot be imagined without preparing a wide variety of pancakes. When a stack of hot, fragrant and toasted pancakes proudly flaunts on a plate, it's not hard to come up with a filling for them. Today we will cook semolina pancakes with beer and milk. This is a real culinary masterpiece that cooks quickly, looks great, and eats deliciously. Adding semolina will give the pancakes a very delicate taste, beer - elasticity, and milk - creaminess. Such thin pancakes with a ruddy fragile edge are perfect for any filling, both salty and sweet. Although without any filling, they are eaten very quickly.
Beer for the recipe can be dark or light. With the first one, ready-made pancakes will have a more pronounced characteristic malt flavor, and a light drink is practically not felt. I recommend using a live unfiltered foamy drink without preservatives and all kinds of additives. I recommend slightly warming the milk until it is steamy. Then you get fluffy and soft pancakes, which will remain the same even the next day.
- Caloric content per 100 g - 180 kcal.
- Servings - 18
- Cooking time - 30 minutes, plus 30 minutes for infusing the dough
Ingredients:
- Milk - 250 ml
- Semolina - 200 g
- Vegetable oil - 3 tablespoons
- Sugar - 3 tablespoons or to taste
- Beer - 250 ml
- Eggs - 1 pc.
- Salt - a pinch
Step-by-step preparation of semolina pancakes with beer and milk, recipe with photo:
1. Pour milk and beer into a deep bowl and stir.
2. Then pour in vegetable oil and mix again. It is necessary so that when frying, the pancakes do not stick to the surface of the pan and turn over well. If you don't add it, you will have to grease the bottom of the pan before baking each pancake.
3. Add semolina, sugar and salt. Stir again.
4. Beat in an egg.
5. Knead the dough one last time until it is smooth and even without lumps or curds. If the dough seems thin to you, then do not rush to add semolina. Leave it to stand at room temperature for half an hour. During this time, the semolina will swell and increase in volume. Then the consistency of the dough will become clear and, if necessary, it will be possible to add cereal to the dough or dilute it immediately before frying.
6. Next, start frying. Heat the pan and oil. To do this, grease the bottom with a piece of bacon or lard. This is necessary so that the first pancake does not turn out lumpy. You can skip this procedure further. The pancakes will lag well behind the bottom, so grab the dough with a scoop and pour it into the pan. Twist it in all directions so that it spreads in a circle. Send it to the stove, turning on medium heat and bake a pancake for 1.5 minutes. Then turn it over and cook for another 1 minute.
7. Serve ready-made pancakes hot with any sauces and jams after cooking. You can stuff them, make a sweet or savory cake.
See also a video recipe on how to make semolina pancakes.
