These apple-filled semolina pancakes use kefir and eggs in a semolina batter, with cooked apples enclosed between two layers. Semolina is made from wheat, so this recipe is not a gluten-free option.
Ingredients
Batter
- 2 eggs
- 2 tablespoons sugar
- A pinch of salt
- 250ml kefir
- 250g semolina
- 1 teaspoon baking soda
- A dash of vanilla extract, optional
Filling and Cooking
- Apples, peeled and diced, as needed for the filling
- Butter, for sautéing and frying
- A little extra sugar, for the apple filling
How to Make Apple-Filled Semolina Pancakes
Mix the semolina batter
Whisk the eggs, sugar, salt and optional vanilla together. Mix in the kefir and baking soda, then gradually stir in the semolina. Allow the mixture to thicken enough to pipe or spoon into small portions.
Cook the apple filling
Sauté the diced apples in a little butter with a sprinkle of sugar until softened and lightly glazed. Let the filling cool slightly.
Form the filled pancakes
Heat a nonstick skillet over moderate heat and grease lightly with butter. Pipe or spoon small bases of batter into the pan, add a little apple filling and cover with another thin layer of batter.
Cook both sides gently
Cook until the bottoms are golden and firm enough to turn. Flip carefully and cook the second side until the centers are set and cooked through. Lower the heat if the outside browns too quickly.
Tips and Common Mistakes
- Use semolina as specified, rather than ordinary wheat flour.
- Keep the apple pieces small and cook them before filling.
- Use small portions with a modest amount of filling for easier turning.
- The recipe does not specify apple quantity or exact frying time; use the texture and doneness cues.
Storage and Make-Ahead Tips
Refrigerate cooked leftovers promptly in a covered container. Reheat gently until hot throughout.
Frequently Asked Questions
Is this gluten-free?
No. Semolina is a wheat product.
Is it guaranteed to take 10 minutes?
No. Mixing, cooking the fruit and frying batches all take time; no verified total time is provided.