Semolina Pancakes Food

SEMOLINA PANCAKES

Steps:

• In a bowl, combine 1/4 cup of the warm water with the baking powder. In a food processor, combine the semolina with the flour, yeast, sugar and the remaining 2 3/4 cups of warm water; process for 30 seconds, until smooth. Add the salt and baking powder mixture and process for 30 seconds longer. Pour the batter into a large bowl, cover with a kitchen towel and let rise at room temperature until doubled in bulk, about 1 hour.
• Heat a 10-inch nonstick skillet and coat it with a thin layer of vegetable oil. In a small bowl, blend the honey with the melted butter. Whisk the batter until creamy. Ladle 1/3 cup of the batter into the skillet, tilting the skillet to distribute it evenly. Cook the pancake over moderate heat until bubbles appear all over the surface and the bottom is pale golden, about 2 minutes. Shake the skillet to loosen the pancake, then slide the pancake onto a plate. Drizzle with the honey butter and serve right away. Repeat with more oil and the remaining batter and honey butter.
• Notes Fine semolina flour, sometimes also called extra-fancy durum flour, is available at Whole Foods and online at kingarthurflour.com.

SEMOLINA PANCAKES

Steps:

• Warm a pan with standing oil over as high a heat you can without burning oil.
• In bowl mix well (a fork works) Semolina, eggs, water, honey, baking soda and cinnamon in bowl. It will be pretty liquid. Don't fear, Semolina thickens as it cooks.
• Pour small amount for small cakes or large amounts for large cakes.
• Once you can get your spatula under the cake without crumbling then it is safe to flip.

MOROCCAN PANCAKES (BAGHRIR)

Steps:

• In your blender, combine water, yeast, flour, semolina and salt, pulse until everything mixes well together.
• Add the Baking powder and mix again.
• Place in a container and cover to rise, will take approximately 30 minutes.
• After 30 minutes, the batter should be thin and not thick as the usual pancakes.*
• Heat an 8" skillet over medium heat, pour about 1/2 cup of the batter into the skillet. Batter should spread to the edges of the skillet, if not then thin it with more water . see notes for clarification.
• Small holes should appear all over the surface, continue cooking until no obvious uncooked surface appears. Took me 2 minutes to be completely cooked.**
• Let them cool down a bit before serving.
• Serving suggestions: Traditionally, these are enjoyed with butter and honey. Also for a savory twist, sometimes can be rolled over olive oil and hard boiled eggs( cut into small pieces. Practically, this can be enjoyed with your favorite syrup.
• Enjoy!!

SEMOLINA PANCAKES ( COOKING UNDER 10 MINUTES)

Steps:

• MethodWash the semolina. Soak it in the curds and 2 tablespoons of water for 3 to 4 minutes.Add the crushed peanuts, salt and pepper and keep the batter aside.In a bowl, mix together the cabbage, capsicum, carrots, bean sprouts, spring onion, lemon juice, salt and pepper. Keep aside.In 1/4 portion of the batter, put in 1/4 teaspoon fruit salt and mix lightly.Pour it on a greased non-stick pan to get a pancake of 3 to 4 mm. Thickness.Spread 1/4 of the topping mixture on the pancake and allow to cook for some time. Then turn over the pancake and cook the other side.Repeat with the remaining batter to get 3 more pancakes.Serve hot.