Easy Semolina Pancakes with Honey Butter- Indian Style Recipe

Last Updated on 2 months by Neha Deshmukh

Easy Semolina Pancakes With Honey Butter – Indian Style Recipe

Hey everyone! If you’re anything like me, you love a good pancake breakfast. But sometimes, you want something a little different, a little more…special. That’s where these Indian-style semolina pancakes come in! They’re fluffy, slightly textured, and absolutely delicious drizzled with a fragrant honey butter. I first made these when I was craving something comforting and familiar, but wanted to add a little Indian flair. Trust me, they’ve become a weekend staple in my house!

Why You’ll Love This Recipe

These aren’t your average pancakes. The semolina (rava) gives them a wonderful, slightly grainy texture that’s so satisfying. They’re surprisingly easy to make, and the honey butter takes them to a whole new level of deliciousness. Plus, they’re a fun way to introduce a little Indian flavor to your breakfast table! They’re perfect for a cozy weekend brunch or even a special treat during the week.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1 cup semolina (ground coarsely) – about 150g
• ½ cup all-purpose flour – about 60g
• ½ tbsp instant yeast – about 2.5g
• 1 tsp baking powder – about 4g
• 1 tbsp sugar – about 12g
• A pinch of salt
• 2 cups warm water – about 480ml

For the Honey Butter:

• 2 tbsp butter
• 2 tbsp honey
• 1 tbsp water
• ¼ tsp rose water or orange blossom water (optional)

Ingredient Notes

Let’s talk ingredients! Semolina, or rava, is the star here. It gives these pancakes a lovely texture that’s different from the usual fluffy pancakes. I prefer using coarse semolina, but you can use fine as well – just know the texture will be a bit smoother.

You can experiment with the flour too! Whole wheat flour (atta) adds a nutty flavor, or you can use a mix of all-purpose and whole wheat.

Instant yeast is super convenient – no proofing needed! If you only have active dry yeast, you’ll need to activate it in warm water with a pinch of sugar for about 5-10 minutes before adding it to the batter.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a blender, combine the semolina, flour, yeast, baking powder, sugar, and salt.
2. Pour in the warm water and blend until you have a smooth batter. Don’t worry if it seems a little thin at first.
3. Now, let the batter rest for about 30 minutes. This allows the semolina to absorb the water and develop its texture. If it gets too thick while resting, add a splash more water to get a pourable consistency – think slightly thicker than regular pancake batter.
4. Heat a non-stick pan over medium heat. You don’t need to grease it!
5. Pour about ¼ cup (60ml) of batter onto the hot pan. It will spread out a little on its own.
6. Cook for about 3 minutes, or until bubbles start to form on the surface and the top looks set. No flipping needed – that’s the beauty of these pancakes!
7. Repeat with the remaining batter, stacking the pancakes as they’re done.

Let’s make that Honey Butter!

1. In a small saucepan, melt the butter, honey, and water together over low heat.
2. Stir until everything is nicely combined.
3. If you’re using it, stir in the rose or orange blossom water. It adds a beautiful floral aroma!
4. Drizzle generously over your warm pancakes and enjoy!

Expert Tips

• Don’t overmix the batter! A few small lumps are okay. Overmixing can develop the gluten in the flour, making the pancakes tough.
• Make sure your pan is hot before you start cooking. This helps the pancakes cook evenly and get that nice golden color.
• If you don’t have a blender, you can mix the batter by hand. Just make sure everything is well combined.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the butter for a plant-based butter alternative and use maple syrup or agave nectar instead of honey.
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend. Bob’s Red Mill 1-to-1 Baking Flour works great!
• Spice Level: Add a pinch of cardamom or nutmeg to the batter for a warm, aromatic flavor. My grandmother always added a tiny bit of nutmeg – it’s so comforting!
• Festival Adaptations: These pancakes are wonderful served during Makar Sankranti or Lohri, especially with a generous drizzle of ghee instead of butter.

Serving Suggestions

These pancakes are amazing on their own, but here are a few ideas to take them to the next level:

• Serve with fresh fruit like berries or sliced bananas.
• A dollop of yogurt or a side of mango chutney adds a lovely tang.
• A sprinkle of chopped nuts (pistachios or almonds are great) adds a nice crunch.

Storage Instructions

If you have any leftovers (which is unlikely!), you can store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. The honey butter can be stored separately in the fridge for up to a week.

FAQs

What is the best type of semolina to use for these pancakes?

Coarse semolina (rava) is my preference, as it gives the pancakes a nice texture. But fine semolina will work too!

Can I make the batter ahead of time? If so, how long will it keep?

Yes, you can! The batter will keep in the refrigerator for up to 24 hours. You might need to add a splash of water to thin it out before cooking.

What is the ideal consistency of the pancake batter?

It should be pourable, but not too thin – slightly thicker than regular pancake batter.

Can I use a regular skillet instead of a non-stick pan?

You can, but you’ll need to grease the pan well to prevent the pancakes from sticking.

What is the significance of rose/orange blossom water in the honey butter?

Rose and orange blossom water are commonly used in Indian desserts and add a beautiful floral aroma and flavor. They’re optional, but highly recommended!