in Austria, Dessert Recipes

Ennstaler semolina pancake

updated

Spread the love

Ingredients for 2 servings:

  • 100 g semolina (coarse spelt semolina with bran)
  • ½ liter whole milk
  • 1 handful of raisins
  • 100 g sour cream
  • 1 pinch(s) of powdered sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour

hearty semolina pancake in Upper Austrian style

First, bring the semolina and milk to a boil in a saucepan. Sweeten slightly with sugar. Cook the semolina porridge, stirring constantly, until it thickens (called Sterz in Austria). Then heat a pan, melt a little butter, and add the semolina porridge. Then stir in the sour cream and, if desired, add raisins. Cook over medium heat until the mixture becomes dry and lightly toasted. Then serve, sprinkle with powdered sugar, and with a glass of cold milk.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Lemon-lime cake

Spinach tagliatelle with quick asparagus sauce