Best 2 Semolina Pancakes Recipes
Semolina pancakes, also known as Sooji ka Cheela or Rava Dosa, are a delightful and versatile breakfast dish originating from India. These savory pancakes are made with semolina flour, a coarse flour derived from durum wheat, and various spices. They are known for their slightly grainy texture, golden-brown color, and the ability to hold a variety of fillings and toppings. Semolina pancakes can be enjoyed plain or dressed up with chutneys, yogurt, or vegetable curries. Whether you're a seasoned chef or a novice cook, this article will guide you through the process of creating mouthwatering semolina pancakes that will impress your family and friends.
Here are our top 2 tried and tested recipes!
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.
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.
Tips:
- Use fine semolina: Finer semolina will result in a smoother pancake batter and more tender pancakes.
- Let the batter rest: Allowing the batter to rest for at least 30 minutes before cooking will help the semolina absorb the liquid and produce a more evenly cooked pancake.
- Use a non-stick skillet: A non-stick skillet will help prevent the pancakes from sticking and make them easier to flip.
- Cook over medium heat: Cooking the pancakes over medium heat will help them cook evenly without burning.
- Flip the pancakes only once: Flipping the pancakes too often can make them tough. Wait until the edges of the pancakes are dry and bubbles form on the surface before flipping.
- Serve immediately: Semolina pancakes are best served hot off the griddle. You can top them with your favorite toppings, such as butter, syrup, fruit, or whipped cream.
Conclusion:
Semolina pancakes are a delicious and versatile breakfast option. They are easy to make and can be enjoyed with a variety of toppings. Whether you are looking for a classic pancake recipe or something a little different, semolina pancakes are a great choice.
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