Delicious semolina pancakes (E. Molokhovets, 1861, recipe No. 1664)

[Manna's Named Pancakes]

Delicious semolina pancakes (E. Molokhovets, 1861, recipe No. 1664)

Category: Festive cuisine

Kitchen: Russian

Ingredients
Milk	600 ml
Semolina	100 g
Butter	1/2 tbsp. l.
Flour	100 g
Water	1/4 st
Yolks	1 - 2 pieces

Cooking method

• Boil 1 glass of milk, add 2/3 cup of manna, put 1/2 tablespoon of butter, boil the porridge as usual, cool. Shortly before lunch, add 3/4 cup flour, diluting with 2 cups of milk and 1/4 cup of water, beat in 1 - 2 yolks, add salt, stir until smooth, fry in small pans. Serve sugar to them.
• Give out: 2/3 cup, i.e. 1/4 lb. manna, 3/4 cup, i.e. 1/4 lb. flour, 3 cups milk, 1-2 yolks, 1/2 teaspoon butter. 1/4 lb butter, fry pancakes.
• Did everything according to the recipe. Porridge in such proportions turns out to be thick, the dough itself is the same as in lyrical digressions (see below). I am sincerely sorry for the great-grandmother's cook, who did not have a mixer to "beat the dough to smoothness", given the density of the quiche with a whisk, to do this, to put it mildly, is difficult. Pancakes are loose, not plastic, so you can only bake them small, but how delicious they are !!! Try it, you won't regret it!
• Manna's Named Pancakes

Note

RUSSIAN PANCAKES (lyrical digressions or a look into the past)

Pancakes are considered the main table accessory during oil week. There are several varieties of Russian pancakes - one with yeast, pure buckwheat; others are pure wheat; the third - half buckwheat with wheat flour; fourths are baked with soda, which replaces yeast. The seasoning of pancakes is different, but the cookies themselves are the same, namely: when the dough rises for the last time, you do not need to stir it so that the dough does not fall off, but take it with a spoon and pour it onto small hot pans, which, when you start to bake the pancakes, never wash it water, and put both old and completely new pans on the stove, pour a little fat, add coarse salt, let it warm up well, set aside. When they have cooled slightly, quickly but thoroughly wipe the pans with a crumpled gray bibula to wipe off all the dirt and soot. Then wipe with dry salt and then with a dry clean cloth. You should not even scrape the pans with a knife, and if the dough lags behind badly, then clean them again as mentioned above, grease them with oil and then start baking. These pans should be no other than black and cast iron, you don't need to pour a little dough and you don't need to bake pancakes for a long time. In the event that the dough before the pancake cookies turns out to be thick, you cannot dilute the entire dough with milk, but separate two spoons into a separate bowl, stir it well with milk and then combine it with the general dough, stirring it slightly so that it does not fall off. Buckwheat flour should be dry - fresh, without black specks and a musty smell. Bake pancakes on a stove or better on hot coals in a Russian stove, in which we must constantly maintain the fire for a little longer. When the pancakes begin to rise and turn red, sprinkle them with oil on top - if baked on the stove, then turn over, fry, and then fold to the side and keep them in a warm place so that they do not cool down. In general, start baking just before the holiday. Pouring fresh dough into the pans, each time you need to grease them with oil with a feather, sparing no oil. The dough should be a little thicker than for ordinary unleavened pancakes, for which three glasses of milk are taken - two glasses of flour, and for Russian pancakes it is necessary for three glasses of liquid, that is, for 3 glasses of water with milk and yeast, take the same amount, that is, three glasses of flour in general.This is an approximate proportion, which is difficult to determine precisely, since the flour is of different types, and it is also more or less easily poured. These pancakes should be much thicker than simple pancakes, they should be loose, spongy, light. For cookies, they must also have a kind of dexterity and skill, which are acquired by experience and practice. Luck depends most of all on yeast, on beating the dough and on the ability to boil them, namely: on four glasses of flour, from which 25 pancakes come out, you need to put from 3 to 6 spools of dry yeast, that is, on pure buckwheat and custard more yeast, on simple wheat - less, and also the later the dough dissolves, the more yeast, the earlier - less. For looseness, put whipped whites and whipped cream, first put whites, and not vice versa. Both are put in the dough just before the cookies, but in such pancakes that are not brewed with hot milk. For every pound of flour, take a teaspoon of salt and a teaspoon of sugar, which is rubbed with the yolks. It is best to dissolve 4-6 hours before vacation. In case of being late with breakfast or lunch, so that the dough does not over-acid, put the saucepan with the dough in the kitchen on the snow. And if, on the contrary, it is necessary to speed up their cookies, then put them in warm water. The dough should have the thickness of good sour cream. Pancakes are brewed with water or milk, not boiling already, but brought only until boiling. For all these pancakes, for their very cookies, that is, for their lubrication, about one glass of melted butter will come to the designated proportion. All these varieties of pancakes with their cookies, that is, pouring the dough into pans, you can sprinkle some with finely chopped hard eggs, others with finely chopped onions, others with washed and wiped dry smelt or crumbly porridge from Smolensk cereals. When the pancake is lightly browned, sprinkle it with butter on top, turn it over carefully with two knives, and bake. All these pancakes are served separately: the best melted butter, the freshest sour cream, fresh caviar, even cottage cheese, salmon and finely chopped herring soaked in milk. Since both sour cream and fresh caviar are quite expensive in places, to save money for the home table, you can prepare them for Shrovetide as follows: take three bottles of whole fresh milk, put 1 pound in it, that is, 1 2/3 glasses of the freshest thick sour cream, break it well with milk, put in a warm place. When to turn into curdled milk, without letting it stand, stir everything well, put in a cold place, use. Prepare caviar as follows: instead of fresh, buy pressed caviar, knead it with a wooden spoon, add boiled cold water, grind it well, so that a smooth mass of fresh granular caviar density is formed.
E. Molokhovets "A Gift for Young Housewives or a Means to Reduce Household Expenses". 1861

I love pancakes, but with the word "semolina", "mannik" a certain reflex, from childhood.

Aaaa, these are mai named pancakes I will bake without eggs

Ahhh, it's mai named pancakes

Oh, girls! Thank you for the sea of ​​positive emotions! The whole day it was sad, but now this wonderful recipe caught my eye, and in continuation to it "discussion". It immediately became sunny, even though it had long been night outside. You are better than any medicine !!!

Deffki, well, that's what pancakes have to do with it, and even MANNA, eh?

[I would choose semolina only forShaw was cooked by Manka!]

Deffki, well, that's what pancakes have to do with it, and even MANNA, eh?

Well Duc we are ... we are just for justice.
But I, Schaub, can correct myself and with verse I can:
I would choose semolina only for
Shaw was cooked by Manka!
Is it okay now?

[Masha]

Masha made your pancakes. Very tasty. Delicate, gentle. Melt in your mouth
Indeed, porridge from 1 glass of milk and 100 g of semolina is something. You can't turn it with a spoon. When combined with milk and everyone else, I had to break it with an immersion blender. There really is nothing to a whisk here. And further. The baking on the pancake maker and the pancakes turned out to be thin, although they did not deviate from the recipe. But these are all small things. Thank you

[Tata]

TataHow good that you liked it! It's great that they are thin! I poured it into a large pancake maker, 30 cm. And what is your diameter? Small ones began to pour thinly, but I think that it is quite possible!

[Masha]

And what is your diameter?

Masha, I have a Tefal pancake maker for 6 pancakes. She poured the accompanying ladle. It's great that without baking soda and baking powder, they are neither dry nor rubbery. And semolina (for non-lovers) is not felt at all. Just gentle, gentle

And semolina (for non-lovers) is not felt at all. Just gentle, gentle

yeah, yeah ... It's really fluff ... When I baked them for the first time, I also noticed that there was no yeast or soda in them ... I was surprised, but you can't argue with the classics, I did it and was pleasantly surprised by their friability and splendor But, taking into account the recommendations I bake them thicker And the big ones do not come out thin and that would not be torn, they are too lush ...

[Masha]

Masha I also feel that these belly pancakes are lighter than others.
Tell me, what is the consistency of your dough, if they do not grow big and become so lush? I have something like fermented baked milk.

And I have such, we can be a little thinner ... I dragged them with a stick over the pancake maker, and they spill over the frying pan, but when turned over they break, for the life of me!

I feel these belly pancakes are lighter than others.

Yes, I agree...

I went to report ...
I baked semolina pancakes (though, as always, I mixed my own) But Tokm Mankin's idea is accurate on semolina, yeah
Whoa ...

Mann,

[Man]

Man, I baked thin, but small diameter. Due to the semolina, they are so delicate, they break very easily when turned over. I really liked

Due to the semolina, they are so delicate, they break very easily when turned over.

, yeah, straight fluff ...

Masha, I am trying to learn how to say thank you and confirm the photo ... Here, take the first report. Delicate, delicious !!! Not confusing. Thank you very much! The home ones really liked it!

Great! To your health !!! Very nice pancakes!

Thank you so much!
The children decided to rest their heads and turned their noses away from semolina! But you can't just take us, dive into the forum - aha! Here you have pancakes! they were swept away in an instant, behind the ears popping, nobody noticed the semolina!

[VELa]

VELa, Bon apputit to the little nomads

[SchuMakher]

SchuMakher, Thank you! Very tender and delicious pancakes! The main thing is that my husband is glad that semolina is not stuffed into him, otherwise I don’t want to throw out the products.

Oh, and our semolina is a direct prize for children! I don’t cook for one, the current is when everyone is going, so our semolina is like "Sunday pudding"