Semolina Pancakes with Apple and Cinnamon Recipe
Semolina pancakes with apple and cinnamon are soft, delicate little pancakes that taste like a cross between milk porridge and apple fritters. Perfect for a lazy breakfast or sweet supper, especially when there are little sweet tooths at home.
These semolina pancakes are extra soft and comforting, combining the nostalgia of warm milk porridge with the fun of small, cinnamon-scented fritters.
Chef's tips
Let the semolina cool before adding the egg so it doesn’t scramble. Adjust the thickness of the batter with a little extra semolina or milk to get pancakes that hold their shape but stay fluffy.
How to serve
Stack the pancakes on a plate, dust with icing sugar and serve with a bowl of yogurt, honey and fresh or stewed fruit so everyone can build their own plate.
Ingredients
- semolina about 3/4 cup - 120 g
- milk can be plant-based - 250 ml
- egg - 1 piece
- apple medium, sweet and tart - 1 piece
- sugar or less, to taste - 2 tablespoons
- vanillin sugar - 1 teaspoon
- ground cinnamon - 0.5 teaspoons
- baking powder - 0.5 teaspoons
- oil for frying - 3 tablespoons
- salt a pinch
- sugar for sprinkling, optional
Preparation
- Pour the milk into a small saucepan and heat until hot but not boiling.
- Put the semolina into a bowl and add a pinch of salt. Pour over the hot milk, stirring constantly with a spoon to avoid lumps. Set aside for 10 minutes until the semolina swells and thickens.
- Peel the apple if you like and grate it on a coarse grater. Gently squeeze out any excess juice.
- Add the egg, sugar, vanillin sugar, baking powder, cinnamon and grated apple to the cooled semolina. Mix thoroughly; the batter should be thick but spoonable. If it is too runny, add 1–2 tablespoons of semolina.
- Heat a thin layer of oil in a frying pan over medium heat.
- Spoon portions of batter into the pan to form small pancakes. Fry for 2–3 minutes on each side, until golden and springy to the touch.
- Transfer the fried pancakes to a plate lined with paper towel to absorb any excess oil.
- Serve warm, sprinkled with icing sugar or with yogurt and fruit.
Storage
Placki przechowuj w lodówce w zamkniętym pojemniku. Podgrzewaj na suchej patelni lub w piekarniku, aby odzyskały lekko chrupiącą skórkę. Można je też zamrozić, przekładając pergaminem, i podgrzać bezpośrednio z zamrażarki na patelni.
