SEMOLINA PANCAKES

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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

3/4 cup semolina
1/2 cup water
2 eggs
1 tablespoon honey (or more)
1/2 teaspoon baking soda
canola oil
cinnamon (if you want)

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.

April Copelin
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These pancakes were delicious! I will definitely be making them again.


Ahmed Karachi
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I've made these pancakes several times now, and they're always perfect. I love the semolina flavor.


Norden Lhamo
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These pancakes were a bit bland. I think I'll add some spices next time.


richard kwashie
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I made these pancakes for a brunch party, and they were a huge hit. Everyone loved them!


Sameer Sahab
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These pancakes were so good, I ate the whole batch myself!


Muslim Ghalji
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I followed the recipe exactly, but my pancakes turned out rubbery. I'm not sure what went wrong.


Muzaffar Shah
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These pancakes were a bit too dense for my taste, but the flavor was good.


Kevin Striker
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I've been looking for a good semolina pancake recipe, and this one is perfect. The pancakes were light and fluffy, and the semolina gave them a unique flavor.


Jason Fries
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These pancakes were easy to make and turned out perfectly. I will definitely be making them again.


adaeze ezinne
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I made these pancakes for breakfast this morning, and they were delicious! I loved the semolina flavor, and they were so light and fluffy.


Irfan Panhwar
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These pancakes were so good! I've never had semolina pancakes before, but they were definitely a hit with my family. We used a gluten-free flour blend, and they turned out great.


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