Lenten pancakes with semolina
Thin pancakes with semolina are made with water, without eggs, and are surprisingly soft and tender. Excellent option for fasting meals!
Products (for 4 servings)
Wheat flour - 200 g (1.5 cups of 200 ml)
Manna grits - 35 g
Hot water - 550 ml
Vegetable oil - 60-75 ml (4-5 tablespoons)
sugar - 80 gr
Lemon (for juice) - 1/2 cup (1 tablespoon of juice)
Soda - 1/2 tsp
Prepare the necessary products.
Sift the flour beforehand.
Combine the flour, semolina and sugar in a bowl. Stir.
While stirring, start pouring hot water until a smooth dough is obtained.
Squeeze about 1 tbsp. juice from the lemon. Quench the baking soda with the lemon juice. Add the baking soda to the batter. Stir to mix. Pour in vegetable oil and mix again.
Heat a dry frying pan without oil over medium heat. If the frying pan has a quality non-stick coating, you won't need frying oil, but if you're not sure about your frying pan, it's better to grease it with a little vegetable oil.
Pour about a scoop of batter into the skillet and spread it over the bottom, gently tilting the skillet sideways. Fry the pancake over medium heat for about 2-3 minutes on each side, until browned.
Prepare all pancakes in the same manner.
Ready Lenten pancakes with semolina can be served immediately after cooking.
Bon appetit