Semolina yeast pancakes
Composition / ingredients
4
servings:
Step-by-step cooking
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Step 9:
Semolina is soaked in warm milk and kept for 2 hours in a warm place.
Salt, sugar, yeast are added, mixed. It is removed again to a warm place before raising the dough.
Beat 5 yolks and mix into the dough. The dough should rise again.
Add flour, mix, leave to rise in the heat.
If the dough turned out to be too liquid, you can add more flour. If thick, dilute with warm water.
Beat the cooled proteins and add to the dough.
Pour in the vegetable oil and stir gently.
Now you can bake pancakes on semolina in a preheated frying pan, greased with oil.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Semolina - 340 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Table salt - 0 kcal/100g
- Dry yeast - 410 kcal/100g
