"Thousand" hole pancakes from Ottolenghi Comfort (page 49) by Yotam Ottolenghi and Helen Goh and Tara Wigley and Verena Lochmuller

  • fine semolina
    Semolina is the hard part of the grain of durum wheat. When hard wheat is ground, the endosperm--the floury part of the grain--is cracked into its two parts, the surrounding aleurone with its proteins and mineral salts and the central floury mass, also called the endosperm, which contains the gluten protein that gives hard wheat its unique properties for making good pasta. A cream-colored semolina is used in pasta or Italian-style breads. There are difference grades: (1) Semolina flour is finely ground endosperm of durum wheat; (2) Semolina meal is a coarsely ground cereal like farina; and (3) Wheatina is ground whole-grain wheat. When other grains, such as rice or corn, are similarly ground, they are referred to as "semolina" with the grain's name added, i.e., "corn semolina" or "rice semolina." Read more: http://www.food.com/library/semolina-471#ixzz1ms6MXCXf Buy Now
  • caster sugar
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  • Show all ingredients...
  • Serves : 12 pancakes

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Salted honey butter with pecans

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • eliza on October 07, 2024

    My first recipe from the book that I got yesterday at his event. These are interesting; a pancake recipe with no oil or eggs in the batter. My dough didn’t rise sufficiently overnight in the fridge (perhaps let sit out longer before fridging?), so I added some more yeast in the morning and it rose fine. Cooked these in a non stick pan, they worked well (lots of holes) with the pecan honey butter. Also good with compote for breakfast, and I can see them in savoury applications as well.

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