These soft semolina pancakes are golden on the outside and fluffy on the inside. Easy to make and perfect for breakfast or tea time. Serve them warm with honey, butter, or jam.
Ingredients
- 2 cups fine semolina
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 teaspoon instant yeast
- 2 cups warm milk (or water)
- 1 egg
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract (optional)
Instructions (Step by Step)
Step 1:
In a large bowl, mix semolina, flour, sugar, salt, baking powder, and yeast.
Step 2:
Add the egg, warm milk, oil, and vanilla. Mix until you get a smooth, thick batter.
Step 3:
Cover the batter and let it rest for 15–20 minutes until slightly bubbly.
Step 4:
Heat a non-stick pan over medium heat and lightly grease it.
Step 5:
Pour a ladle of batter into the pan and gently spread into a thick circle.
Step 6:
Cook until bubbles appear on the surface and the bottom is golden. Flip and cook the other side until golden.
Step 7:
Repeat with the remaining batter.
Serving Suggestions
- Honey & butter
- Jam or chocolate spread
- Cheese for a savory option
FAQ – Frequently Asked Questions
Q1: Can I make them without yeast?
Yes, but yeast makes them softer and fluffier.
Q2: Why is my batter too thick?
Add a little warm milk gradually until smooth.
Q3: Can I store leftovers?
Yes, refrigerate up to 2 days and reheat in a pan.
Q4: Can I freeze them?
Yes, freeze once cooled and reheat when needed.