Mordovian pancakes on semolina Selected. Millet pancakes Mordovian pancakes recipe

In the view of the majority, semolina is a viscous porridge from a distant childhood, which can hardly be called a favorite dish. But this, to put it mildly, cool attitude towards one of the most useful cereals can be easily changed for the better. To do this, it is enough just once to cook delicious pancakes with semolina. I assure you, these pancakes will turn your idea of \u200b\u200bsemolina upside down. Plump, soft, literally melting in your mouth, semolina pancakes will instantly take their place among the culinary favorites in your kitchen.

Ingredients

I made half of this portion, it turned out 14 pancakes 14 cm in diameter

1 kg semolina
1 liter of milk
1 teaspoon salt (no top)
3-4 tablespoons of sugar (optional)
a bag of yeast (for 500 g of flour)
3 eggs
soda on the tip of a knife
1/2 cup vegetable oil

Cooking method

Dilute semolina with warm milk, add salt, sugar, yeast, mix well so that there are no lumps.
Cover, leave to rise for 30-40 minutes.
Dilute the dough to the consistency of sour cream with boiling water, mixing well.
Add eggs, soda, mix.
Pour in the oil and mix well.
Leave for 10-15 minutes.
Pour a full ladle into the pan (I have 20 cm, along the bottom - 14 cm).
When the pancakes begin to bubble, close the lid.
Turn over and fry on the other side.
Serve with sour cream, honey, jam or condensed milk.

HAPPY TEA DRINKING!!!

Hello! My name is Katerina. I am 50 years old, I am happy in my second marriage, I have two children (a son and a daughter), and also have a beloved grandson and a tiny granddaughter!
As you can see, I love to cook. I make a lot of preparations for the winter and every day I spoil my loved ones with something tasty.
The recipes that I post on this wonderful site are tested and prepared exclusively by my own hands. All photos are taken by me of exactly those dishes that I cooked myself. No plagiarism.
I hope you enjoy these simple, delicious dishes! Bon appetit! Website:

Lush, thick, fragrant pancakes are obtained if cooked from semolina - for the holiday and for every day!

Semolina - 250 g
Wheat flour / Flour (Can be completely replaced with semolina) - 250 g
Yeast (Dry, read the recommendations on the package first. Mine should be mixed with dry ingredients.) - 7 g
Salt (Without a slide. We try on the first pancake and, if necessary, add to taste.) - 1 tbsp. l.
Sugar (Heaped) - 2 tbsp. l.
Chicken egg - 3 pcs
Milk (body temperature) - 0.5 l
Water (body temperature) - 0.5 l
Baking powder - 0.5 tsp
Butter (Melt in the microwave, for greasing ready-made pancakes) - 180 g

Mix flour, semolina and dry yeast. Immediately make a reservation - carefully read the instructions for yeast - some must be dissolved in a liquid. Add sugar, salt.

Beat the eggs in a separate bowl until smooth (to my surprise, I bought eggs with two yolks, so I have 6 yolks from three eggs in a bowl). Add water, milk and combine everything with a dry mixture.

Knead the dough until smooth and leave in a warm place for 45 minutes. I confess honestly, when I baked these pancakes for the first time, at this stage I felt sad ... I got a painfully watery and ugly slurry ... But what to do, I left it for the allotted time ... And what was my surprise, when after 45 minutes I found a wonderful, fluffy pancake dough in a bowl! So - do not panic - wait!

Add baking powder. The dough is ready - you can bake. If the frying pan is ordinary, grease with oil. If a special pancake pan with a non-stick coating, then you do not need to lubricate.

Bake and brush each pancake with melted butter. I draw your attention - there is no butter or vegetable oil in the dough!

Bon appetit!

Recipe 2, step by step: lush pancakes with semolina on kefir

Pancakes on semolina without flour are prepared in almost the same way as regular pancakes. The only difference is that there is not a single gram of any flour in them. Semolina pancakes on kefir without flour are thicker than usual ones due to the fact that semolina is much larger than flour and the dough is thicker. But such pancakes can be satiated faster (one semolina pancake is almost three times more in weight than a regular thin pancake). If everything is done correctly, semolina pancakes on kefir will turn out ruddy and very tasty. Do not be afraid to experiment, the main thing is to follow all the recommendations below and you will succeed.

1 glass of kefir
Half glass of water
2 large chicken eggs
2 tablespoons of sugar
2 tablespoons vegetable oil
4 tablespoons semolina
Half a teaspoon of baking soda
A pinch of salt

The dough is very easy to make.

Pour kefir and water, vegetable oil into a bowl, beat in eggs and beat everything well (all liquid components (water and kefir) must be at room temperature, otherwise the semolina will not swell).

Mix semolina with soda, sugar and salt, and send to the dough. Mix everything and leave for 30 minutes in a warm place so that the semolina absorbs the liquid and swells.

In half an hour, the vegetable oil will rise to the top, and all the other ingredients will settle to the bottom.

The dough must be mixed well. By consistency, it resembles fatty kefir.

Heat the frying pan and grease with vegetable oil before the first pancake. With a ladle, pour some of the dough into the pan, while swirling it for even distribution. Fry on the first side for one and a half to two minutes, on the second - a minute. Flip when the pancake starts to come off around the edges. Keep an eye on the gas so that the pancakes do not burn, but at the same time they should be well browned and baked.

Ready-made pancakes from flourless semolina recipe with a step-by-step photo that you just saw can be served with tea with any filling or simply dipped in jam or honey. Bon appetit!

Recipe 3: Moroccan pancakes with semolina in milk with yeast

Pancakes on semolina are very beautiful, dense, but soft. And in combination with honey sauce, with which they need to be served on the table, they become a real festive dessert.

warm water - 2.5 cups
warm milk - 2 cups
semolina - 2 cups
flour - 2 cups
sugar - 5 tbsp. l.
salt - 1 tbsp. l.
baking powder - 2 tsp
dry yeast - 1 tbsp. l.
eggs - 2 pcs.

Pour yeast with a spoonful of sugar in half a glass of warm water and set aside. Mix flour with baking powder, remaining sugar, salt and semolina.

Pour the flour mixture into the milk with water, and mix so that no lumps form. Add eggs to the dough and beat with a mixer.
On a note! The proportions of milk and water can be slightly changed. But keep in mind that the more milk you use, the denser and thicker the pancakes will be.

Pour batter into batter.

Mix the dough for pancakes with semolina using a mixer. You can do it manually, but keep in mind that then cooking will take more time and effort. The finished dough should become homogeneous, with small bubbles on the surface.

We leave the dough in a warm place for 40 minutes. It should approximately double in size and begin to foam a little. We fry pancakes with semolina in a hot pan. For the first fried pancake, generously grease the surface with vegetable oil. Serve dry fried pancakes with honey sauce.

On a note! To prepare honey sauce, melt 50 grams of butter in a pan and add the same amount of honey to it. Blend until smooth and pour over cooked pancakes.

Recipe 4: Tatar thick pancakes on semolina (step by step with a photo)

A recipe for lovers of lush and light yeast pancakes, and those who have not tried them yet. I really liked these pancakes! Despite the Spartan set of products, it turns out a huge pile. By the way, this bunch was eaten with pleasure by "unlovers" of thick pancakes))

It is convenient to put pancakes at night, and in the morning feed your family with fragrant pastries.

I have seen many variations of these pancakes, I am sure that they are all delicious, but this one won me over with its budget and taste!

Semolina - 160 g (1 cup)
Flour - 300 g (approx. 2 stacks)
Water - 0.5 l
Sugar - 2 tbsp
Yeast - fresh - 15 g

Eggs - 2 pcs.
Sugar - 2 tbsp with a slide
Salt - 1 tsp
Soda - about 5 tsp
Vegetable oil - 2-3 tbsp.

For lubrication and supply:

Butter
Sour cream
Jam
Sweet sauces
Salmon, salmon, caviar

Let's cook first 1 part, it can be called a sponge.

Yeast must be mixed with sugar until a fluid homogeneous mass is obtained.

In a large bowl, so as not to run away, knead the dough.

I have a 5 liter bowl.

Mix water, semolina, flour, yeast.

Knead the dough like a fairly thick sour cream.

Leave for fermentation overnight or at least 5 hours. You can put it in the morning and bake in the evening, well, you understand - you need to let the yeast work))

We just leave it on the table, no need to put it in the refrigerator.

After a specified time, gradually, stirring, add products from the 2 list to the dough: salt, eggs, sugar, vegetable oil, soda.

Soda can be diluted in a tablespoon of water so that it evenly intervenes in the dough.

Mix thoroughly.

The dough should flow.

It takes me 50 grams of water, sometimes I immediately dilute soda in it.

The thickness of the pancakes depends on the density of the dough - the thicker the dough, the thicker the pancakes.

If you have time, you can let it stand for 10 minutes, if not, you can bake immediately.

Let's start frying.

Nothing new - everything is as usual.

We heat the pan, grease it only before the first pancake, pancakes do not stick to the pan.

Bake over medium heat on both sides.

That's how delicate they are.

The thicker your pancakes, and they can be made very thick, the quieter the fire so that the pancake is baked.

Lubricate the finished pancakes with butter.

Serve with jam, sour cream, etc.

These yeast pancakes are so lush.

There are a lot of them and they are quite satisfying.

Recipe 5: how to cook thick Mordovian pancakes on semolina

The recipe for semolina pancakes requires some time to prepare, but the pancakes are invariably beautiful, thick, ruddy, and perforated. With this pancake recipe, even a novice hostess can shine.

milk - 1 liter;
semolina - 0.5 cups;
salt - 1.5 teaspoons;
granulated sugar - 2 tbsp. spoons;
vegetable oil - 0.5 cups;
chicken eggs - 5 pcs.;
wheat flour - 4.5 cups;
dry yeast - 1 sachet (11 g)

Flour for these pancakes must be SURELY SIFTED! Do not be lazy, this is the key to success.

In a large saucepan (note that the dough will increase in volume, it is better to take a 4-5 liter one) pour 750 ml of milk, heat (to a temperature of about 37 degrees), add salt, sugar, semolina, yeast, sugar, flour. Mix everything well (the dough is quite thick at this stage) and leave for 30-40 minutes in a warm place. Do not cover with a lid, it must breathe! You can cover with a towel.

The dough should have tripled in volume. And it looks like this.

Now add eggs, vegetable oil, mix well. Then boil the remaining milk (250 ml) and brew the dough. We are waiting for another 15-20 minutes, and into the pan. This is what the dough looks like before baking.

Sometimes a little more brewing liquid is required if the semolina swells a lot. In this case, you can safely add some water from a boiled kettle. In general, in the end, the dough should turn out like an average sour cream - be quite thick and viscous, but at the same time spread independently in a pan.

Grease the pan just before the very first pancake. Pancakes cook very quickly. On the one hand, they turn out like this (I like fried ones):

And this is the other side.

From this amount of dough, 35-40 medium-sized pancakes are obtained.

Recipe 6: pancakes on semolina and water at home

Pancakes will turn out thick, lush, with holes, similar to the sun. Fold the semolina pancakes in a pile, brush each with melted butter. Serve with honey and sour cream.

semolina - 1 cup;
wheat flour - 1.5 cups;
dry yeast - 1 tablespoon;
salt - 0.5 teaspoon;
granulated sugar - 3 tablespoons;
water - 1/3 cup + 0.5 l;
vegetable oil - 1/3 cup;
eggs - 3 pieces;
melted butter for greasing pancakes.

Dissolve sugar and yeast in warm boiled water (1/3 cup). Pour the remaining water into a bowl with high walls, mix with semolina, add diluted yeast, mix until smooth. Add salt and sifted flour, mix. The mass should be like thick sour cream. If it gets too thick, add some warm water. Cover the bowl with the dough with a towel and leave to rise for 5-6 hours in a warm place.

After 5-6 hours, beat eggs and vegetable oil in a second bowl. Add this mixture to the mixing bowl and stir until smooth. Add oil so that the pancakes do not stick to the pan. When baking, the pan does not need to be lubricated with oil.

Heat the skillet well. Pour a ladle of batter into the middle of the pan. The dough will evenly spread itself, without outside help and rotational movements. Cover the pan with a lid and cook the pancake for 1 minute on each side over medium heat.

Recipe 7, simple: pancakes with semolina in milk and yeast

Yeast pancakes with semolina, despite the strangeness of the ingredients, are very easy to prepare and always turn out to be airy, tender, porous, tasty, and also fragrant. This dessert will take its rightful place on the table during such holidays as New Year, Christmas, Maslenitsa, although for your favorite sweet tooth you can cook it at least every day!

Semolina 1.5 cups
Wheat flour 1 cup
Whole milk pasteurized 500 ml
Purified water 150 milliliters
Sugar 3 tablespoons
Raw chicken egg 2 pieces
Yeast dry granulated 1 teaspoon (heaped)
Salt 1 teaspoon
Vegetable oil 3 tablespoons and ½ teaspoon for frying

First of all, lay out all the necessary ingredients on the countertop. Then we turn on two burners on medium heat, put a kettle with purified water on one, and a saucepan with milk on the second. We heat the liquids to 36-38 degrees Celsius, so that they are just warm, but not hot, and move on.

Pour warm milk into a deep bowl and pour dry yeast into it along with sugar and salt. Shake everything thoroughly with a tablespoon to a homogeneous consistency, cover the dishes with the resulting mixture with a kitchen towel and put in a warm place for 15-20 minutes to make the dough rise.

At this time, we sift the right amount of wheat flour through a sieve with a fine mesh into a dry deep bowl so that it becomes looser and dries. Also, this process will help to get rid of litter of any kind, which very often gets into bags with grain ground into dust in factories. Then we send semolina to the flour and mix them thoroughly until a homogeneous consistency with a whisk or a tablespoon.

When the tremors are infused and bloom with a fluffy hat, add a couple of raw chicken eggs to them and beat everything with a whisk until fluffy. Then pour in the flour and semolina mixture. We loosen everything again, so that we get a mass without lumps, pour vegetable oil into it, warm water from the kettle and beat the dough again until smooth. After that, we tighten the bowl with the flour semi-finished product with plastic cling film, cover it with a kitchen towel, put it in an even warmer place, preferably near the switched on stove, and leave it there for 1.5–2 hours.

When the dough has increased by 2–2.5 times, beat it again and proceed to the next, almost final step. We put a wide, preferably non-stick frying pan on medium heat and, using an ordinary sterile bandage folded 2–3 times, grease its bottom with a very thin layer of vegetable oil. Now all the dexterity of the hands is needed, we tilt the highly heated dishes at an angle of 25–30 degrees and pour a small ladle of dough into it.

Then, with a circular motion of the hand, we unfold the pan so that the dough spreads into a round layer 2–3 mm thick, and put it back on the switched on stove. We fry the pancake until there is no liquid mass left around the edges, and the edge acquires a beige tint.

Then we hook the round handsome man with a kitchen spatula, with one deft movement we shift it to the other side and brown it until golden brown. It will take approximately 3-4 minutes to cook one pancake, 1.5-2 on each side, but the duration may vary depending on the heating of the pan. When all the products are ready, we transfer them to a large flat dish and go to taste!

Mordovian pancakes (pachat), like many national dishes, resonate beyond the geographic boundaries of the region in which they originated. This is natural, and in relation to pancakes - in particular. After all, almost all nationalities have analogues of this dish. And Mordovian pancakes have their own zest, which makes this dish especially attractive.

Mordovian pancakes are often made not from any one flour, but from mixtures. Or pea, or millet, or buckwheat, etc. are usually added to wheat flour. This enhances both the palatability of pancakes and their benefits. Premium wheat flour contains few nutrients: they were all emasculated during processing. And other flour just makes our pastries more useful.

Another feature of Mordovian pancakes is that they use a relatively large number of eggs. In addition, Mordovian pancakes are yeasty, they should be lush. Often porridge is used instead of millet flour. I do use flour. Now it is not difficult to buy any flour you want. And you can grind millet groats into flour.

Dissolve yeast, sugar and salt in slightly warm milk. For starters, we do not use all the milk.

Let's add two types of flour - millet and wheat.

Then we'll add the eggs. Mix and break up all the lumps.

Add the rest of the milk, knead the dough and put in a warm place for 1.5-2 hours.

The yeast will start working and the dough will increase in volume. Characteristic bubbles will appear.

You can start baking. We fry pancakes in a heated pan, greased with oil. Fry the pancake on one side. Turn over, lightly grease the pan and fry on the other side.

Lubricate the finished pancakes with oil.

We serve them with jam, jam, condensed milk, etc.

Mordovian pancakes turned out thick and fluffy. I like to eat them with sour cream.

Maslenitsa is just around the corner, and we have only recipes for our traditional Russian pancakes, although we have a whole field and 7 days to experiment! Why not turn to our Mordovian neighbors for help, who cook simply excellent and millet pancakes Pachat? For them, this is an ordinary dish, and we know practically nothing about it - not good. After all, it is not in vain that they are loved, so we will try to love them too. Pachat is made from millet flour or, but in this recipe I personally grind millet groats. It turns out just very tasty, and it is impossible to break away from these pancakes! Also, in Mordovia it is customary to generously grease these pancakes with butter, which makes the dish much tastier - although is this possible? But I didn’t do this, because too fatty pancakes, for us, are still unusual and I’m not ready for such drastic changes yet. So, let's get started and enjoy the results.

Ingredients:

millet groats - 100 grams;
wheat flour - 100 grams;
milk - 450 ml;
chicken eggs - 2 pieces;
granulated sugar - 2 tablespoons;
salt - ½ teaspoon;
butter - 50 grams;
instant dry yeast - 10 grams;
vegetable oil - for frying pancakes.

total number of pancakes: 11 pieces.

How to cook Mordovian millet pancakes:

1. Grind millet groats to flour, using a blender or coffee grinder.

2. We heat the milk, but do not boil it. The temperature should be average, you can check it on your finger. On a clean finger. Here in this milk and pour dry yeast. We do not mix. Let's wait about 10 minutes. Until the yeast is completely dissolved.

3. So, pour all the ingredients into milk and mix (except for two types of butter). We get the dough for patchat, but leave it for an hour in a warm and dark place so that it rises.

4. The finished dough has risen almost twice and has become light and airy. Now we heat the pan, and as soon as it heats up, pour oil on it.

5. Now we pour the dough into the hot oil, evenly distributing it over the surface of the pan. Fry the patty on both sides until golden brown. They turned out a little darker for me, as they cook much faster than traditional ones. For every ready

How to cook Mordovian pancakes on semolina thick recipe - a complete description of the preparation, so that the dish turns out to be very tasty and original.

Semolina pancakes were prepared by my grandmother, as a rule, in honor of a dear and respected guest. She also cooked for the holidays. I served them in a simple way, with honey and rustic sour cream from the separator. All the guests asked their grandmother for the recipe for these thick fluffy pancakes. And they were surprised that semolina is included in the composition of pancakes.

semolina - 1 cup;
wheat flour - 1.5 cups;
dry yeast - 1 tablespoon;
salt - 0.5 teaspoon;
granulated sugar - 3 tablespoons;
water - 1/3 cup + 0.5 l;
vegetable oil - 1/3 cup;
eggs - 3 pieces;
melted butter for greasing pancakes.

Cover the bowl with the dough with a towel and leave to rise for 5-6 hours in a warm place.

Pancakes will turn out thick, lush, with holes, similar to the sun. Fold the semolina pancakes in a pile, brush each with melted butter. Serve with honey and sour cream.

Mordovian pancakes differ from the usual ingredients - they are made from raw semolina using yeast dough. In appearance, there is also one noticeable difference - they are made in the form of flat cakes, they can be poured with watering (traditionally poured with melted butter), but you can’t wrap the filling, as they turn out to be too thick, similar to large pancakes. This dish is national for the Finno-Ugric peoples, among whom, as can be seen from the name of the pancakes, were Mordovians. We present two recipes - hearty and thick.

Preparing ingredients for the recipe:

0.5 liters of milk
1 glass of water
7 tablespoons semolina
6 tablespoons wheat flour
1 egg
half teaspoon dry yeast
4 tablespoons vegetable oil
2 tablespoons of sugar
a pinch of salt

We stir semolina in milk, it is better to give little by little, this will help to avoid lumps.
Drive the egg into the manno-milk mixture, add salt, sugar, vegetable oil and mix.
Add hot water to the dough in a small jet, stirring constantly.
Add yeast and leave for two hours in a warm corner. The dough should increase in volume, the cereal should swell and soften.
We add flour.
The dough should spread over the pan, but if it is not sufficiently liquid, it can be softened with two tablespoons of water (it is better that the water is warm).
Fry, lightly brushing the surface of the pan with grease before the first pancake.

According to tradition, freshly baked pancakes are smeared with melted butter, after which they are poured over with jam or sour cream.

For the recipe, prepare the ingredients:

1 cup semolina
1 glass of milk
5 large eggs
1 tablespoon sugar
1 cup flour for pancakes or 2 cups flour for pancake-like consistency
0.5 teaspoon dry yeast
3 tablespoons vegetable oil
a pinch of salt.

Cooking according to the recipe:

We heat the milk so that it is warm, add semolina and leave for one hour.
After the semolina has stood in milk for one hour, add one tablespoon of flour, yeast, sugar, salt, mix everything and leave it again for one hour, preferably in a warm room.
The mass should grow, after that we add the egg yolks, and separate the proteins and leave them in a cold corner for now.
Pour the remaining flour, wait for the dough to rise a little.
Beat the proteins, add them to the dough, pour in vegetable oil, mix. The consistency should be like light sour cream, the liquid can be adjusted with flour and warm water.
Fry on both sides.

Mordva is a Fino-Ugric ethnic group that has greatly influenced Russian history. Many traditionally Russian cities were founded by Mordovians - Moscow, Tambov, Arzamas, Penza. This numerous people is mentioned by the Gothic historian Jordanes and the Byzantine emperor Constantine Porphyrogenitus.

The word Mordovians itself means “man”, “man” (“mirde”) - the Mordovians simply called themselves “people”, this is a collective name, the name of the peoples of this ethnic group is others - moksha (live in the west and south) and erzi (in the east). Mordovians assimilate with Russians, but today about 30% of the population of the Republic of Mordovia speak Mordovian.

Soon Shrovetide wanted unusual pancakes. Our grandmother remembered that in her homeland, in Mordovia, millet pancakes, Pachat, have long been prepared. You can’t do them in a hurry, but the result is worth the time spent.

2 comments on the introduction

▪ Hello! I remembered that the little one ate millet pancakes with relatives in Mordovia, found a recipe on your page and made it. I advise everyone such deliciousness, my husband even forgot about me, ate everything and asked for more. Thank you. Hello! I remembered that the little one ate millet pancakes with relatives in Mordovia, found a recipe on your page and made it. I advise everyone such deliciousness, my husband even forgot about me, ate everything and asked for more. Thank you.

Tatyana Vladimirovna Lyubimtseva Hello! I remembered that the little one ate millet pancakes with relatives in Mordovia, found a recipe on your page and made it. I advise everyone such deliciousness, my husband even forgot about me, ate everything and asked for more. Thank you. Hello! I remembered that the little one ate millet pancakes with relatives in Mordovia, found a recipe on your page and made it. I advise everyone such deliciousness, my husband even forgot about me, ate everything and asked for more. Thank you.

▪ Tatyana Vladimirovna, I am very glad that everything worked out. Our grandmother also often cooked them in childhood, so she wrote down the recipe so as not to forget these delicious pancakes.

Katerina Alekseevna K Tatyana Vladimirovna, I am very glad that everything worked out. Our grandmother also often cooked them in childhood, so she wrote down the recipe so as not to forget these delicious pancakes.
Expand discussion

For best results, we used a blender.

4 comments for this step

▪ Cool the porridge? Or how to sow and knead hot flour in custard flour?

Julia Cool the porridge? Or how to sow and knead hot flour in custard flour?

▪ Julia, we use hot porridge. Bon appetit.

Katerina Alekseevna K Julia, we use hot porridge. Bon appetit.

▪ My mother used porridge not hot

valentine My mother used porridge not hot

▪ Valentina, everyone has their own recipes and secrets :).

Katerina Alekseevna K Valentina, everyone has their own recipes and secrets :).
Expand discussion

The dough will double in size. We upset the dough, knead it again for several minutes.

We look at the consistency of the test. The dough should be thicker than when baking ordinary pancakes. If the dough is thin, you need to add a little more flour, if it is too thick - warm milk.

We let the dough stand for another 30-45 minutes, it will rise again.

2 comments for this step

▪ Where did half a glass of milk go, the recipe says a glass, but the preparation says half a glass?

Love And where did half a glass of milk go, a glass is written in the recipe, and half a glass is written in the preparation?

▪ Love hello, thanks for the comment. We add the second half of warm milk at step 6, along with dough and eggs. added)

Katerina Alekseevna K Hello love, thanks for the comment. We add the second half of warm milk at step 6, along with dough and eggs. added)
Expand discussion

February 05 – Svetlana SSI GEL
Katya tell grandma thank you so much for such a wonderful recipe. In my homeland pancakes are called pachalksit in Erzya.

February 05 - Anna Alekseevna Bezikova
Katerina, thank you so much for such an interesting recipe. Pancakes are so thick, satisfying :) Please tell me. Is the taste of millet porridge strong? isn't it bitter?

February 05 - Katerina Alekseevna K
Svetlana, is there any difference between the recipe for our pancakes and pachalksite?

Anna, pancakes turned out hearty and tasty. The taste of millet is felt, but does not dominate. Pancakes are not bitter, as the millet is scalded beforehand.

February 06 – Svetlana SSI GEL
Thin pancakes are baked for us www.vkussovet.ru/recept/bliny-obyknovennye/. I remember my grandmother baking in cast-iron pans, which she used only for pancakes, and then she put the pancakes, previously greased with ghee, in a warm oven so that they would not cool down. Grandmother also baked pancakes and yeast, but the recipe, unfortunately, did not remain.

July 21 - Elena
Girls, so that the millet does not taste bitter, you need to remove the foam with water from the surface during cooking.

July 21 - Katerina Alekseevna K
Elena, yes, there really is such an option - to remove the foam when boiling.
With the option I described, millet is also not bitter

January 26 - Julia
My grandfather always remembered. how his mother baked these pancakes in a Russian oven. Yes, he said so well. the saliva flowed. It didn't work on the board. Now I have an oven at home. I bake with pleasure. I will try your recipe too!

February 19 - Olga
My grandma used to make these pancakes! MMMMM! Consolidation. Only for lubrication, we used this mixture: melt the butter and pour the beaten eggs into the still slightly hot, stirring vigorously - it turns out that the eggs curl a little. We used to call it 'kisya-misya' in childhood. And now my father does it with the same lubricant. This is what I want to learn.

March 03 - Katerina Alekseevna K
Olga, pancakes are just magical, a little confused recipe, but it's worth it :). Bon appetit.

We share our experience and secrets: how to properly and tasty cook MORDOVAN MILLET PANCAKES: the most delicious recipe, you will lick your fingers! The recipe has 25 comments; votes: 206.

Your question or comment:

How to cook Mordovian pancakes with semolina

How many nationalities exist in the world, so many different ways of preparing and decorating dishes from the category of international ones are known. This category also includes pancakes on raw semolina, beloved by many, which are called Mordovian and baked at home based on yeast dough. They always turn out so well-made that hardly any other cakes can compare with them with their perfect aesthetics and delicate taste.

The recipe for traditional Mordovian pancakes is more complicated than the one we are used to, cooking thin pancakes according to Russian culinary customs. But it is not at all necessary to be a certified chef in order to bake mountains of hearty and ruddy pancakes, which both adults and children of all ages are delighted with. They are prepared in one breath, and are just as quickly absorbed.

Another advantage of homemade Mordovian semolina pancakes, which we will learn how to bake today, is the food composition.

Their basis is dry semolina. Having swollen in milk or kefir, in combination with other products, it becomes a dough, which, depending on the density, obediently spreads in a pan, turning into thin pancakes, or obediently keeps the shape of pancakes.

These cakes, which are prepared on the basis of semolina, are traditional for the Finno-Ugric peoples, and above all for the Mordovians. They make the meal more satisfying.

To reduce the calorie content of the dish and enjoy it without fear for the figure, you can take milk with a low fat content and do not grease the finished cakes with melted butter.

Hearty Mordovian pancakes: homemade recipe

Home baking Mordovian pancakes: a master class

Pour semolina into cold milk and immediately stir well to avoid lumpiness.
We put an egg in the resulting mass, salt everything, sweeten (adjust the amount of sugar to taste) and season with vegetable oil.
Now you need to shake the entire contents of the container well.
Next, we introduce hot water into the test mass, without ceasing to interfere with it.
After adding the yeast and stirring, leave the dough alone for about 2 hours. It is advisable to place it in heat so that the yeast does its job. Readiness indicator - increase in volume and softening of semolina.
We have left unused flour: we sow it and add it to the almost ready pancake mass.

There comes an exciting moment of baking traditional Mordovian pancakes according to the classic recipe. If the dough does not spread well over the heated surface of the pan (before the first cake it needs to be greased with your favorite fat), it should be thinned with a couple of tablespoons of slightly warm water and, after stirring, start baking pancakes.

Those who are not afraid to splurge on delicious pancakes can smear each with butter and sweeten them with raspberry or any other jam. They are extraordinarily tasty and just with sour cream.

Thick Mordovian pancakes on semolina at home

We also offer to cook thick semolina-based pancakes. If instead of one glass of flour we add two to the dough, we will get magnificent products such as pancakes.

Semolina groats -1 glass;
Milk - 1 glass;
Eggs (category C-0) - 5 pcs.;
Sugar - about 1 tablespoon;
Wheat flour (w / s) - 1-2 cups;
Dry yeast - 1 (0.5 tsp);
Sunflower oil - 3-4 tablespoons;
Salt - to taste.

Do-it-yourself thick Mordovian pancakes

Pour the cereal into warm milk and leave to swell for at least an hour. To get a good dough, pour 1 tbsp into the thickened mass. flour, sugar and yeast, salt, stir, send the container to heat.
Add whipped yolks to the “grown” mass (we put the proteins in the cold for a while).
Now we pour the rest of the flour, not forgetting to sift it for the splendor of the dough. It should rise again.
We fill the mass with vegetable oil and combine with whites whipped to a foam state, stir and send to the pan in portions.

To get semolina pancakes, we make the dough of the appropriate density (like fresh sour cream). If we have thin pancakes in our plans, we need to pour it less or then dilute the too thick mass with warm (but not hot!) Water.

Manna-based pancakes are fluffy. If you bake them not very large, you can serve them with noble red caviar. Well, pancakes go well with sweet sauces.

If children do not like porridge too much, you can “disguise” it in thin cakes. Original Mordovian pancakes based on yeast and semolina are a very tasty option for such a “conspiracy”. The kids will certainly like the lush cakes, so you need to be ready to bake the second portion ...

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In general, Mordovian pancakes (as well as pancakes of all Finno-Ugric peoples) differ from Russian ones in the additional content of some kind of flour other than wheat and a large number of eggs. If Russian pancakes are cooked exclusively on wheat flour, then Mordovian pancakes may include millet or buckwheat flour. Therefore, in this recipe, millet flour can be successfully replaced with buckwheat.

Ingredients: 1 glass of millet (cereals), 350 grams of milk, 4 eggs, 2 tablespoons of sugar, 1/2 teaspoon of salt, 2 cups of wheat flour, 20 grams of yeast.

Cooking. Yeast must be dissolved in milk and set aside for now. Millet needs to be ground and sieved. Next, beat the eggs with sugar and salt, add milk with yeast diluted in them to the resulting mass, mix. Then add millet flour, also mix thoroughly. And in conclusion, you need to add wheat flour, stirring constantly. The density of the dough should be like sour cream. We let the dough rise for about two hours, and then we bake the pancakes as usual, heat the pan before each pancake and grease it with a small amount of melted butter. Pancakes should turn out to be quite thick and have a yellowish color (in the case of using millet, in the case of using buckwheat - grayish-brown).

Recipes for Mordovian pancakes with semolina, the history of national cuisine

Mother Rus' is great, many peoples inhabit its expanses. Each nation living in our country prepares its own national treats. Some are exotic, and many have long been part of everyday life. Yeast Tatar pancakes on semolina, better known as Mordovian flat cakes, are not familiar to everyone. But tasty and fluffy pancakes cooked on yeast dough will quickly gain popularity among adults and children.

The national cuisine of the Finno-Ugric peoples, which include the Mordvins, is known for its hearty, high-calorie food, which is due to the cold climate of these places. Pancakes with semolina are a traditional dish that is often prepared for various holidays.

Two things can be considered a significant difference between such a pechev: semolina, as part of pancake dough, and a long time needed for cooking. You can’t make such pancakes when you run home from work, Mordovian pancakes need to be baked on a day off, because the dough should stay warm for more than one hour.

An old way of baking pancakes, popular in Mordovia

Semolina 200 grams,
Fresh milk 250 ml,
Egg 4 pieces,
Sugar 2 teaspoons without a slide,
Flour 5 tablespoons with a slide,
Baker's yeast half a sachet
Vegetable oil 5 tablespoons,
Salt to taste.

Warm up fresh milk a little, add semolina, mix thoroughly and leave to swell for about 40-50 minutes.

Important: the cereal should not be poured with boiling milk or water, then it will clump and not swell, the temperature of the liquid for soaking should not exceed 40 degrees.

Add the sifted flour, a couple of tablespoons, granulated sugar, dry yeast to the resulting mixture, stir everything, add a little salt and leave for about an hour in a warm place, covered with a clean towel.

When the dough increases in volume, as they said in the old days, it will rise, add eggs beaten in advance in a separate bowl, a few more tablespoons of flour and vegetable oil, mix everything again. The thickness of the baked pancakes depends on the density of the mixture, if you plan to bake small and thick pancakes, add another handful of flour so that the products do not spread during frying.

You need to bake such magnificent cakes on a well-heated, thick, cast-iron skillet, it would be nice to find one among the old grandmother's dishes. Be sure to grease the pan with any fat or oil so that the pancakes do not stick. The dough should be laid out in small portions and fried on both sides until the pancakes are browned.

Serve pancakes with semolina with melted butter, fresh honey, thick sour cream or jam.

Pancakes for those who care about healthy eating

Another recipe for those who want to eat right, but allow themselves a drop of baked on a holiday.

The ingredients used for such baking are the same as in the first recipe: semolina, chicken eggs, milk, yeast and sugar. It is only necessary to replace wheat flour with oatmeal ground in a coffee grinder.

Soak semolina in milk, let stand, make a dough, as described above. After about an hour, add eggs, vegetable oil and oatmeal to the risen dough, stir and start baking.

You just want to put these ruddy and fragrant pancakes in your mouth, and oatmeal will slightly reduce the calorie content of the dish.

A little exotic: we cook unusual pancakes with semolina

Recipe for pancakes with semolina on kefir

In the view of the majority, semolina is a viscous porridge from a distant childhood, which can hardly be called a favorite dish. But this, to put it mildly, cool attitude towards one of the most useful cereals can be easily changed for the better. To do this, it is enough just once to cook delicious pancakes with semolina. We assure you that these pancakes will turn your idea of \u200b\u200bsemolina upside down. Delicate, airy, soft, literally melting in your mouth, semolina pancakes will instantly take their place among the culinary favorites in your kitchen. How to cook these wonderful pancakes will be discussed further.

Moroccan pancakes with bagrir yeast semolina - a step by step recipe with a photo

There are many recipes for semolina pancakes with yeast, but they all come down to two main options: some are prepared with semolina, and the second - with the addition of "raw" semolina. Traditional Moroccan baghrir pancakes belong to the second option and are one of the most tender pancakes in the world. They are very beautiful, dense, but soft. And in combination with honey sauce, with which they need to be served on the table, they become a real festive dessert.

Yeast pancakes with semolina

Required Ingredients:

warm water - 2.5 cups
warm milk - 2 cups
semolina - 2 cups
flour - 2 cups
sugar - 5 tbsp. l.
salt - 1 tbsp. l.
baking powder - 2 tsp
dry yeast - 1 tbsp. l.
eggs - 2 pcs.

Step-by-step instruction

Pour yeast with a spoonful of sugar in half a glass of warm water and set aside. Mix flour with baking powder, remaining sugar, salt and semolina.
Pour the flour mixture into the milk with water, and mix so that no lumps form. Add eggs to the dough and beat with a mixer.
On a note! The proportions of milk and water can be slightly changed. But keep in mind that the more milk you use, the denser and thicker the pancakes will be.
Pour batter into batter.
Mix the dough for pancakes with semolina using a mixer. You can do it manually, but keep in mind that then cooking will take more time and effort. The finished dough should become homogeneous, with small bubbles on the surface.
We leave the dough in a warm place for 40 minutes. It should approximately double in size and begin to foam a little. We fry pancakes with semolina in a hot pan. For the first fried pancake, generously grease the surface with vegetable oil. Serve dry fried pancakes with honey sauce.
On a note! To prepare honey sauce, melt 50 grams of butter in a pan and add the same amount of honey to it. Blend until smooth and pour over cooked pancakes.

Delicious pancakes with semolina in milk - a step by step recipe

If you have small children, then most likely you are familiar with the situation when semolina is left half-eaten. This pancake recipe will teach you how to make a delicious dessert from leftover semolina. By the way, this is a pretty good way to feed the kids with healthy semolina without tears and tantrums.

Required Ingredients:

milk - 3.5 cups
semolina - 4 tbsp. l.
flour -5-6 tbsp. l.
sugar - 2 tbsp. l.
butter - 40 gr.
egg - 1 pc.

Step-by-step instruction

First, cook semolina or use its leftovers. Pour semolina with 1.5 cups of milk and cook, stirring constantly, until thickened. Add oil and let the porridge cool under the lid so that a crust does not form.
Beat the egg with salt, add a glass of milk and mix. Combine egg and milk mixture with flour.
Add sugar and pour the resulting mixture into semolina. Stir and add milk, stirring the dough with a mixer until smooth.
note! Focus on the appearance of the test. If it is not liquid enough, then add a little more milk.
We fry pancakes in milk with semolina, as usual. Serve with jam or condensed milk.

Delicate pancakes with semolina on kefir - a step by step recipe

Delicious semolina pancakes can be cooked not only with milk, but also with kefir. Unlike the first, these pancakes with semolina have a slight sourness, so they go well even with savory fillings, such as mushrooms or sausage.

Pancakes on kefir with semolina

Required Ingredients:

flour - 220 gr.
semolina - 180 gr.
eggs - 2 pcs.
kefir - 500 ml.
sugar - 3 tbsp. l.
soda - 1/2 tsp
melted butter - 1 tbsp. l.

Step-by-step instruction

First, add soda to kefir and mix. Let the kefir stand for 10 minutes.
Beat eggs and sugar with a whisk until a light foam appears.
Add the sifted flour to the eggs and mix.
Pour kefir into the dough. Salt.
Now add the ghee, which should be cold by now.
Add semolina and mix our dough thoroughly - there should not be any lumps.
We set aside the finished dough for half an hour so that the semolina swells. We fry pancakes in a pan with vegetable oil.

Mordovian yeast pancakes on semolina: video recipe step by step

From this recipe you will learn how to cook delicious yeast pancakes with semolina. Thanks to the detailed step-by-step instructions from the video, this will be easy and simple.

Yeast pancakes on semolina. Internet Ideas

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