With the advent of the Internet in the American and European segments, there are quite a few disputes about how to properly cook pancakes. It turns out that all nations have quite different algorithms for cooking this seemingly universal dish.
On a popular channel for young
people
about 6 years ago there was a special program about pancakes
.
The concept of the show was simple – a sought-after chef traveled to American cafes. He checked the breakfasts in these establishments directly related to pancakes. Accordingly, cafes and restaurants were afraid of this criticism and competed for the title of the best pancake house.
We are not set to criticize the wonderful dish – pancakes
.
Let’s better show you a recipe for delicious semolina pancakes.
Ingredients for semolina pancakes:
- flour – 180 g;
- water – 550 ml;
- semolina – 180 g;
- yeast – tsp;
- sugar – 2 tbsp;
- leavening agent – tsp;
- salt – tsp.
Preparation of semolina pancakes:
In one deep bowl we combine semolina, yeast, granulated sugar, salt and leavening agent. Sift flour into the loose products, mix the components.
Pour warm water into the loose ingredients, knead the dough for pancakes. All lumps should be whipped with an immersion blender. Leave the dough in a warm place under a food film for 40 minutes.
Then bake on a frying pan with vegetable oil pancakes in the standard way until golden color.
These pancakes differ from the classic pancakes in that they turn out more voluminous.
At the same time, the pancakes are airy, hearty and flavorful, which is great for breakfast.
