By Sophie Conniff
In a mixing bowl, combine 80g semolina with a pinch of salt and pepper. Stir well.
Gradually add 150ml of milk to the semolina, stirring continuously to prevent lumps.
Crack 1 large egg into the mixture and beat until fully incorporated and smooth.
Finely chop 2 tablespoons of fresh herbs of your choice (such as parsley, dill, or chives) and stir them into the batter.
Heat 2 tablespoons of olive oil in a non-stick frying pan over medium heat.
Pour a portion of the batter into the pan to form a pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown, about 2-3 minutes per side.
Transfer the cooked pancake to a plate and repeat with the remaining batter, adding more olive oil if necessary.
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This Breakfast Brunch Vegetarian recipe is ready in 20 minutes and features semolina, egg, milk and other delicious ingredients. Contains 280 calories total.
In a mixing bowl, combine 80g semolina with a pinch of salt and pepper. Stir well.
Gradually add 150ml of milk to the semolina, stirring continuously to prevent lumps.
Crack 1 large egg into the mixture and beat until fully incorporated and smooth.
Finely chop 2 tablespoons of fresh herbs of your choice (such as parsley, dill, or chives) and stir them into the batter.
Heat 2 tablespoons of olive oil in a non-stick frying pan over medium heat.
Pour a portion of the batter into the pan to form a pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown, about 2-3 minutes per side.
Transfer the cooked pancake to a plate and repeat with the remaining batter, adding more olive oil if necessary.
Calories per Serving: 280
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