Semolina Pancakes Recipe

Semolina Pancakes Recipe

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These Semolina Pancakes, also known as Semolina Griddle Cakes, are a delightful breakfast or snack option. Made with semolina flour, they have a slightly grainy texture and a subtly sweet flavor. They are light, fluffy, and easy to prepare, making them a perfect alternative to traditional pancakes.  

Ingredients:

  • 1 cup semolina flour (sooji/rava)
  • 1 cup milk (or buttermilk for a tangier flavor)
  • 2 large eggs
  • 2 tablespoons sugar (or to taste)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract (optional)
  • Butter or oil for cooking

Instructions:

  1. Combine Dry Ingredients: In a medium bowl, combine semolina flour, sugar, baking powder, and salt. Whisk to blend.
  2. Combine Wet Ingredients: In a separate bowl, whisk together milk (or buttermilk), eggs, and vanilla extract (if using).
  3. Mix Wet and Dry: Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix; a few lumps are okay. Let the batter rest for 5-10 minutes to allow the semolina to absorb the liquid.
  4. Heat Griddle or Pan: Heat a lightly greased griddle or frying pan over medium heat. You can use butter or oil for greasing.
  5. Cook Pancakes: Pour about 1/4 cup of batter onto the hot griddle for each pancake. Cook until bubbles form on the surface and the bottom is golden brown (about 2-3 minutes).
  6. Flip and Cook: Flip the pancakes and cook for another 2-3 minutes, or until golden brown on the other side and cooked through.  
  7. Serve: Serve the semolina pancakes warm with your favorite toppings, such as honey, maple syrup, fruit, or whipped cream.

Tips and Notes:

  • Semolina Type: You can use fine or coarse semolina depending on your preference. Fine semolina will result in smoother pancakes.
  • Resting the Batter: Allowing the batter to rest is crucial for the semolina to absorb the liquid, making the pancakes light and fluffy.
  • Consistency: If the batter is too thick, add a little more milk. If it’s too thin, add a tablespoon of semolina flour.
  • Buttermilk: Using buttermilk will give the pancakes a slightly tangy flavor.
  • Flavor Variations: You can add spices like cinnamon or cardamom to the batter for added flavor.
  • Keep Warm: Keep the cooked pancakes warm in a low oven (200°F or 90°C) until ready to serve.

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