Semolina Pancakes
Elevate your breakfast game with these irresistibly soft and tender Semolina Pancakes, a delightful twist on the classic stack. Made with a blend of fine semolina and all-purpose flour, these pancakes boast a unique texture that's light and fluffy, thanks to the addition of creamy yogurt and a quick resting period that allows the semolina to fully hydrate. Sweetened lightly with a touch of sugar and infused with vanilla, each bite is subtly fragrant and perfectly balanced. Quick and easy to prepare, these golden beauties cook up in just minutes, making them ideal for busy mornings or leisurely weekend brunches. Pair them with your favorite toppings—think maple syrup, fresh berries, whipped cream, or even a dusting of powdered sugar—for a breakfast that feels indulgent yet wholesome. Perfect for pancake lovers looking for something a little different, these Semolina Pancakes are sure to become a family favorite!
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Recipe Information
Ingredients
- 1 cup Semolina (fine)
- 0.5 cup All-purpose flour
- 0.75 cup Plain yogurt
- 0.5 cup Milk
- 1 large Egg
- 2 tablespoons Sugar
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 2 tablespoons Butter (for cooking)
Instructions
In a large mixing bowl, combine the semolina, all-purpose flour, sugar, baking powder, and salt. Stir well to evenly distribute the dry ingredients.
In another bowl, whisk together the yogurt, milk, egg, and vanilla extract until smooth and well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until a smooth batter forms. Let the batter rest for 10 minutes. This allows the semolina to hydrate, resulting in fluffier pancakes.
Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter to the pan, swirling to coat the surface evenly.
Pour about 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to gently spread the batter into a circular shape if needed.
Cook for 2-3 minutes, or until bubbles form on the surface and the edges begin to look set. Flip the pancake and cook for an additional 2 minutes, or until golden brown on both sides.
Remove the pancakes from the skillet and keep them warm. Repeat with the remaining batter, adding more butter to the skillet as needed.
Serve the semolina pancakes warm with your favorite toppings like syrup, fresh fruits, whipped cream, or a sprinkle of powdered sugar.
Nutrition Facts
Calories |
1541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 304 mg | 101% | |
| Sodium | 1330 mg | 58% | |
| Total Carbohydrate | 238.5 g | 87% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 45.6 g | ||
| Protein | 52.1 g | 104% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 564 mg | 43% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1143 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
