- 1 3/4 cups plus 2 tablespoons warm water (16.5oz, 469g)
- 1 teaspoon sugar
- 1/2 teaspoon active dry yeast
- 1 1/2 cups all-purpose flour (7.5oz, 213g)
- 1/2 cup fine semolina (3.5oz, 100g)
- 1 tablespoon powdered milk
- 1/2 teaspoon baking soda
- pinch of salt
- 1 egg, beaten
- Combine the yeast, warm water, and sugar. Stir. Let set on counter for a few minutes until it becomes foamy.
- Add the rest of the ingredients and whisk to combine.
- Cover with plastic and let rest on counter until bubbly. This can take 1-2 hours depending on how warm your kitchen is.
- After batter is bubbly, heat an electric griddle to 350 degrees F or a nonstick or well seasoned cast iron skillet to medium.
- Pour batter by 1/4 cupfuls into neat 4 inch circles onto the griddle. Use your ladle or bottom of measuring cup to lightly make a swirling motion to help spread the batter to 4 inches. You don't want the pancake to be too thick or it will be difficult to fill.
- The pancakes will begin to form tiny bubbles. When the surface is covered with bubbles and no longer shiny and the bottoms are a pale golden, remove the pancake from the griddle and place on a plate. Do not flip them over. You will not be cooking the other side of the pancake.
- Keep the pancakes covered with a kitchen towel while you finish cooking the rest. Stack the pancakes on the plate with a sheet of waxed paper between them.
- When you have finished and they have cooled, wrap them in plastic wrap so they don't dry out. If they dry out they will not close when you fill them.