Dessert for 4
Semolina Bubble Pancakes
This Algerian pancake batter blends semolina, flour, yeast, egg, and water before cooking into porous golden rounds.
$0.07per serving $
50 minstart to table
4servings
Ingredients
- 2 1/2 cups semolina
- 1/2 cup plain flour
- 15 g instant yeast
- 15 g white granulated sugar
- 7 g table salt
- 1 egg
- 4 cups warm water
- 1/2 tsp baking powder
Steps
- Blend the semolina, flour, yeast, sugar, salt, egg, warm water, and baking powder until smooth, about 3 minutes.
- Rest the batter at room temperature for 20 minutes.
- Heat a lightly oiled nonstick skillet over medium heat.
- Pour a thin round of batter into the skillet and cook one side for 2 to 3 minutes, until bubbles cover the top.
- Cook the remaining batter the same way, wiping and lightly oiling the skillet as needed.
Ingredient list based on the Wikibooks Cookbook (CC BY-SA 4.0). Steps and description written by Salefork.
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