in Dessert Recipes

Thick pancakes with semolina porridge

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Ingredients for 3 servings:

  • 250 g semolina porridge, ready cooked, creamy
  • 1 egg(s)
  • 200 ml milk
  • 60 g sugar
  • 350 g flour
  • 1 tsp, heaped baking powder
  • 3 tbsp oil, neutral

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

low in fat, good for using up leftovers

First, beat the egg and sugar until frothy. Then, add the semolina, oil, and milk, one after the other, and mix everything thoroughly with a hand mixer. Finally, gradually add the sifted flour and baking powder while stirring. The batter should have a thick consistency similar to batter. It should still flow easily from a spoon. Heat a nonstick pan and, ideally with a spoon, drop small heaps of the mixture into the pan. Fry the patties without oil over medium heat. They won’t be moist! Serve with fruit sauce, crème fraîche, or sour cream, if desired.

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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.

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