Mango Semolina Skillet Cakes

A tasty and satisfying treat for breakfast or dessert with tea! Semolina mannik in a frying pan differs from the manna we are used to and is something similar to pancakes made from semolina porridge or cheesecakes, only the taste is more tender and softer. Try it and you wonʼt regret it!
cook time: 40 min
Ethan Rowley
Mango Semolina Skillet Cakes

Nutrition Facts (per serving)

214
Calories
14g
Fat
18g
Carbs
4g
Protein

Ingredients (2 portions)

Basic:

Salt 0.3 tsp
Sugar 1 tbsp
Butter 30 g
Water 0.5 cup
Milk 0.5 cup
Vegetable oil (for frying) 1 tbsp
Chicken eggs 1 pc
Semolina (+ for breading) 60 g

Recipe instructions

Step 1

Step 1
How to fry semolina manna in milk in a frying pan without an oven? Prepare your ingredients. Start by cooking thick semolina porridge. Porridge can be cooked with milk alone to make the dish more nutritious and with a rich, creamy taste. For a lower calorie dish, milk can be used with the addition of water. Pour milk into a metal bowl or saucepan and place on fire. An article about saucepans will help you choose a pan, the link is at the end of the recipe.

Step 2

Step 2
Add sugar and salt. Bring the milk to a boil and pour in the semolina in a thin stream, while stirring with a spoon so that the cereal does not form lumps. When the porridge boils and popping bubbles begin to form on the surface, turn off the heat. Add butter to the porridge. Transfer the porridge to a deep bowl and let it cool slightly. How to choose the right semolina, read a separate article about semolina at the link at the end of the recipe.

Step 3

Step 3
In a separate bowl, whisk the egg until the mixture is smooth and free of egg white clumps.

Step 4

Step 4
Pour the egg mixture into a bowl with warm semolina porridge. The porridge should not be hot, otherwise the egg may curl. The egg is needed so that the manna does not begin to fall apart when frying in a frying pan.

Step 5

Step 5
Thoroughly mix the thick semolina mixture with the egg. Let the porridge cool completely, after which it will become very thick and dense.

Step 6

Step 6
Place wheat flour, semolina or breadcrumbs on a plate. With your hands moistened in cold water, form small pancakes from the semolina mass and roll them in breading. I made one batch of semolina with flour, the second with semolina. In the first case, the manna turned out to be softer and more tender, and in the second, it held its shape better, the crust turned out to be denser, and the manna itself tasted dry.

Step 7

Step 7
Pour vegetable oil into a frying pan and heat it well. For information on how to choose a frying pan, as well as how to choose the right oil, read the articles linked at the end of the recipe. Fry the mannas in a frying pan until golden brown, about 5 minutes on each side. Then cover the pan with a lid and keep the mannas for another 5 minutes so that they are well baked inside.

Step 8

Step 8
Remove the mannas from the pan. If it seems that they are too oily, you can place them on paper napkins so that the paper absorbs excess fat. Serve manna with sour cream, condensed milk or jam. Some housewives make such a manna filling with marmalade sweets; instead of sweets, I think it’s quite possible to use dried fruits, berries or nuts. Bon appetit!

Additional rubrics

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