Semolina Pancakes Food
SEMOLINA PANCAKES
Make and share this Semolina Pancakes recipe from Food.com.
Provided by Lavender Lynn
Categories Breakfast
Time 42m
Yield 12 serving(s)
Number Of Ingredients 10
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
Make and share this Semolina Pancakes recipe from Food.com.
Provided by timhammond
Categories Breakfast
Time 17m
Yield 4-8 serving(s)
Number Of Ingredients 7
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.
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- In a separate bowl, mix the eggs, milk, mascarpone, vanilla extract and lemon zest together. Add warm brown butter and mix for a minute more—this will help to better incorporate the mascarpone.
- Gently mix the wet ingredients into the dry ingredients. It’s OK if the mixture seems a bit too watery—that’s how it should be.
- Refrigerate for 4 hours and test your batter. Quickly make a small pancake on the stove to see if the consistency feels right. Semolina hydrates slow and steady, so if the batter seems too thick, add a bit more milk and let the mixture sit and soak for a few more hours.
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- 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.
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