Make them instead of regular pancakes. With an unusual addition, they taste amazing

Introducing semolina pancakes to your daily menu is a great way to diversify the taste and… increasing the nutritional value of meals. Thanks to the presence of this ingredient, which, when combined with yeast, becomes fluffy, the pancakes have a delicate, light structure, different from traditional versions. Importantly, the recipe does not completely eliminate wheat flour, which means that the taste remains close to classic pancakes. This is an ideal solution for people who want to try something new, but without radical changes in the kitchen. The inspiration for this recipe comes from North Africa, where the popular “thousand-hole pancakes” delight with their lightness and ability to absorb additives such as butter or honey. In addition, semolina provides valuable nutrients, including B vitamins, iron and potassium, which makes this dish definitely a healthier alternative.

Preparing semolina pancakes is relatively simple, but demanding several significant changes compared to traditional recipes. The most important thing is time – the dough must stand long enough for the groats to swell, giving it its characteristic softness and elasticity. Equally important is the addition of yeast, which is a key element of this recipe. Yeast enriches the structure of the dough, giving it a slight aeration visible in the form of a network of small holes on the surface of the pancakes. They also influence the taste, adding a delicate, sour aroma, typical of yeast baked goods, which goes well with both sweet and savory additions.

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In terms of health, semolina pancakes are a great choice for people who prefer easily digestible meals. Semolina, unlike whole grain flour, contains less fiber, which makes it gentler on the digestive system, while ensuring a long-lasting feeling of satiety. The combination of semolina with milk, eggs and a small amount of fat creates a dough that, after frying, is soft, elastic and exceptionally tasty. These pancakes, thanks to their simplicity and distinctive taste, will be an ideal solution for both breakfast and afternoon tea, offering a refreshed version of a classic dish that will satisfy every palate.

Ingredients list:

• 1 teaspoon of dried yeast
• 1 teaspoon of salt
• 1 tablespoon of honey or sugar (optional, to taste)
• 300 g of wheat flour
• 1 cup (approx. 120 g) semolina
• 300 ml of warm milk
• 300 ml of warm water
• 1 egg
• Butter for spreading on fried pancakes
• Syrup, honey, fruit or other additions to serve

Preparation method:

1. In a larger bowl, mix warm milk, water and dried yeast. Stir until the yeast is completely dissolved – this is important to aerate the dough evenly.
2. Add semolina, flour, salt and optional sweetener (honey or sugar) to the mixture. Mix thoroughly to obtain a uniform, smooth consistency. Cover the bowl with a clean cloth and leave in a warm place for about an hour to allow the dough to rise and become fluffy.
3. Heat a non-stick pan or lightly oiled pan. Ladle a portion of the dough, spreading it evenly over the entire surface of the pan.
4. Fry the pancakes over low heat on one side, without turning them over. When a network of small holes appears on the surface and the dough is no longer raw, the pancake is ready.
5. Place the finished pancakes one on top of the other on a plate, spreading each of them with a thin layer of butter – this makes the pancakes soft and enhances their taste.
6. Serve with your favorite additions, such as honey, maple syrup or fruit – depending on your preferences.