When I woke up this morning I could almost smell sweet pancakes in the air. I could almost visualize those small, thick and spongy crepes that would make my breakfast a happy and cheerful moment. Too bad it was just my imagination. Even worse, I did not have a plain flour. Not to step off on the wrong foot in my weekend I did not give up on my craving and focused on solutions.
What if I use semolina instead? Semolina comes from the Italian word semola, meaning ‘bran’, although it is still just a product of the milling of durum wheat. It cannot be too bad to replace white flour with semolina, I thought and – above all – hoped. So I embarked in a new recipe (for me) by mixing almost all the ingredients survived in the back of my fridge (always empty at the end of the week). That’s the story of my Yummy Semolina Yogurt Pancakes, fluffy but not too floury and sandy, sweet but not sugary, nutritious but not too heavy. I really loved the rustic taste of these semolina pancakes and I plan to make them this way again and again. A good alternative to sour breakfast.
- 1/2 cup semolina flour
- 1/2 cup multi seed flour
- 1 cup milk
- 1 tablespoon baking powder
- 3 tablespoons plain yogurt
- 1 tablespoon honey
- 1 egg
- Mix the semolina flour, the multi seed flour and the baking powder into a large bowl. Incorporate milk, egg, yogurt and honey. Using a fork, beat until you have a smooth batter. Let the batter stand for a few minutes.
- Heat a frying pan over a medium heat and add a teaspoon of butter. Add a ladle of batter and wait for the top of the pancake to bubble. Cook until both sides are golden brown.
- Repeat for the rest of the batter. Serve with your favorite toppings, maple syrup or honey.