How to make
Pour the wheat semolina in the milk (cold or at room temperature). Add the salt and sugar and put it on the stove, while beating constantly with a wire whisk, until the mixture thickens nicely and becomes mushy.
If the semolina absorbs the liquid too quickly, add a little more milk to allow it to cook and swell.
Remove it from the heat, let it cool for 5 minutes and add the egg, yolk and butter. Beat again with vigorous movements. If the semolina has become hard, put it in a food processor for a few seconds and the mixture becomes perfectly smooth.
Cover with cling film and refrigerate for about an hour or two.
Shape them like American pancakes by hand with generously greased hands and place them in a heated and greased pan to bake. Since I sometimes make the semolina batter thinner (add more milk or egg), then I use a greased spoon to scoop it into the pan and shape it using the back of the spoon. It's a bit sticky, but I'm used to it and it doesn't bother me.
Bake the semolina pancakes, until golden brown on both sides. It's important to put a little oil in the non-stick pan periodically and not to make them too big or too thin, otherwise you'll have trouble flipping them and they'll break.
The heat should not be very high.
Serve the semolina pancakes with your favorite homemade jam or honey.
Enjoy your meal!
