Remember those pancakes I made on that cloudy, drizzly, Sunday morning? I promised a recipe didn't I? Semolina gives the pancakes a great texture. Semolina is made from Durum wheat which is a higher gluten flour. Gluten loves to drink, so this recipe calls for a bit more milk than most recipes.
1 cup milk
2 tablespoons vegetable oil or melted butter
1/2 cup all purpose flour
1/2 cup semolina flour
1 tablespoon maple sugar (or brown sugar) see note*
3 teaspoons baking powder
1/2 teaspoon salt
Combine egg, milk and oil or butter with a whisk
Combine dry ingredients.
Add wet into dry.
Heat your griddle with a brushing of butter or a spray of non-stick spray.
Pour batter onto griddle and cook until puffed and dry around the edges.
Turn and cook other side until golden brown.
*Maple sugar may be ordered at Amazon.com. It's worth it. If you feel like that's gilding the lily, use brown sugar.
Resist using a lot of fat on the griddle (butter or oil or spray). Too much fat will burn the pancakes.
Resist flipping and flipping the pancakes over and over again and again. You'll have a nice surface if you just flip once.
Keep these bad boys warm in a 250 degree oven with paper towels between each pancake.