4 Serves
89 Mins
7 g
36 g
23 g
Combine semolina flour, all-purpose flour, instant yeast, baking powder, and warm water in a blender. Blend on high speed for 3-5 minutes until the batter is smooth and bubbly.
Ingredients, vitamins, and health benefits
Semolina Flour
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New ZealandVitamin K
4 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
172 µg / 400 µgCalcium
171 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
101 mg / 420 mgPhosphorus
118 mg / 1,250 mgPotassium
459 mg / 4,700 mgSodium
309 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
29 µg / 55 µgFiber
4 g / 28 gSugar
9 g / 50 gSaturated Fat
8 g / 20 gCholesterol
21 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
Pour the batter into a bowl, cover, and let it rest in a warm place for 60 minutes to allow the yeast to activate and the batter to thicken.
Heat a non-stick skillet over medium heat. Pour a small ladle of batter into the center of the pan. Do not flip; cook until the top is dry and covered in small holes.
In a small saucepan, melt the salted butter and stir in the honey until well combined. Drizzle the warm honey butter over the pancakes before serving.
All Purpose Flour
Instant Yeast
Baking Powder
Warm water
Butter
Honey
Vitamin A
373 µg / 900 µgVitamin C
65 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
172 µg / 400 µgCalcium
171 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
101 mg / 420 mgPhosphorus
118 mg / 1,250 mgPotassium
459 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
9 g / 50 gSaturated Fat
8 g / 20 gCholesterol
21 mg / 300 mgCaffeine
0 mgNet Carbs
43
g51
g6
g
Lebanese
TunisianZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
29 µg / 55 µgAlcohol
0 g