Once upon a time, I created a semolina pancake that was so delicious, it became a legend in its own right. This traditional treat, known for its golden hue and delightful texture, has stood the test of time. My recipe, shared and loved for years, continues to gather praise, and I invite you to try it out. This version, using everyday ingredients, elevates the simple semolina pancake to something extraordinary.
Why You’ll Love This: This semolina pancake, or “hrsha,” is not just any pancake. It’s a blend of simple ingredients that come together to create a crispy outside and a soft, fluffy inside. The use of fine semolina gives it a unique texture that’s both satisfying and luxurious. Whether you’re a novice or an experienced cook, this pancake is straightforward to make and delivers consistent results, making it a reliable recipe to turn to whenever you need a comforting, tasty treat.
Perfect Occasion: Semolina pancakes are perfect for breakfast or as a snack during tea time. They can be served during family gatherings, festive celebrations, or simply when you want to treat yourself to something special and comforting. Its versatility also makes it suitable for both sweet and savory toppings, adapting to any meal of the day.
Decoration Tips: Serve these pancakes with a drizzle of honey or a sprinkle of powdered sugar to enhance their natural sweetness. For a savory option, top with cream cheese and smoked salmon, or a dollop of yogurt and fresh herbs. You can also experiment with various jams or fresh fruits for a burst of flavor.
Ingredients:
- 500 grams of fine semolina (about 4 cups)
- 100 grams of oil (about 1 cup minus a quarter)
- 2 tablespoons of white flour
- 1 tablespoon of butter (optional, for extra richness)
- 1 tablespoon of honey or sugar (to sweeten)
- 1 teaspoon of salt
- 8 grams of baking powder
- 350 to 380 ml of milk (depending on the semolina type)
- Prepare the Ingredients:
- Mix the semolina, flour, salt, and baking powder in a bowl.
- In a separate bowl, combine the oil, melted butter (if using), honey or sugar, and gradually add milk to achieve a slightly fluid consistency.
- Cooking the Pancake:
- Heat a non-stick pan over high heat and pour in the batter to form a thick pancake.
- Initially cook on high heat to set the pancake, then reduce to medium-low after flipping to ensure it cooks through without burning. Flip the pancake carefully to maintain its shape.
- Serving Suggestions:
- Once cooked, let the pancake cool slightly before slicing.
- Serve warm with your choice of toppings.
Enjoy! This semolina pancake is not only a nod to tradition but also a testament to the timeless appeal of simple, delicious food. Crafted with love and enjoyed by many, it’s a recipe that brings smiles and warmth to any table.
