A cup of expected and a whole mountain of delicious food is ready

Ingredients

For the dough:

• 2 large eggs

• 2 tablespoons sugar

• A pinch of salt

• 250 ml kefir (or plain yogurt as a substitute)

• 250 grams semolina

• 1 tablespoon baking soda

• 1 teaspoon vanilla extract (optional but recommended)

• 150–200 grams soft cheese (like ricotta, tvorog, or cottage cheese)

For the fruit filling:

• 2–3 apples (or other fruits: strawberries, pears, plums)

• 1–2 tablespoons sugar (adjust to taste)

• 1 tablespoon butter

For cooking:

• Oil for frying

• Optional: 1 tsp ground cinnamon (for extra flavor)

 Step-by-Step Preparation

Step 1: Prepare the Dough

1. Crack the eggs into a large mixing bowl.

2. Add sugar, a pinch of salt, and vanilla extract (if using).

3. Whisk well until the mixture is light and slightly foamy.

4. Pour in the kefir and stir to combine.

5. Add baking soda, stir well—it will foam a little, activating the soda.

6. Slowly add semolina, stirring continuously to avoid lumps.

7. Fold in the cheese, mixing until the dough becomes thick but spreadable.
   It should not be too runny. Let it rest for 10–15 minutes to allow the semolina to swell.

8. Optional Tip: Add 1 tsp cinnamon here to flavor the dough.

Step 2: Prepare the Fruit Filling

1. Peel and dice apples into small cubes.

2. Heat butter in a skillet over medium heat.

3. Add apples and sugar, and cook for 3–4 minutes until they soften and turn golden brown.

4. Set aside to cool slightly before filling.

Step 3: Shape the Pancakes

1. Transfer the rested dough into a plastic sandwich bag or piping bag with a corner snipped off (like a piping tip).

2. Lightly oil a frying pan and place it over medium heat.

3. Pipe small rounds (like silver-dollar pancakes) into the pan.

4. Place a spoonful of the apple filling in the center of each round.

5. Then, pipe a bit more dough on top to cover the fruit.

Step 4: Fry the Pancakes

1. Fry each side for 2–3 minutes, until golden brown and cooked through.

2. Flip gently with a spatula to avoid leaking the filling.

3. Repeat with the remaining batter and filling.

4. Remove to a plate lined with paper towel to drain any excess oil.

Tips & Tricks

• Don’t overmix the dough after adding semolina to keep texture soft.

• You can prepare the batter 1–2 hours ahead and refrigerate.

• Use a small spoon to control portion sizes in the pan.

• These pancakes are naturally gluten-free since there’s no wheat flour.

• Reheat leftovers in a toaster oven or oven at 180°C (350°F) for 5–6 minutes.

❓FAQ Recap

1. Other fruits? ✅ Yes—try berries, pears, peaches, bananas.

2. Yogurt instead of kefir? ✅ Yes—plain yogurt works well.

3. Make-ahead batter? ✅ Yes—resting improves texture.

4. Reheat leftovers? ✅ Oven or toaster oven is best.

5. Gluten-free? ✅ Yes—no wheat flour used.

Enjoy your semolina fruit-filled pancakes—crispy outside, soft and fruity inside! 
Let me know if you want a baked version instead of fried.