Beghrir - Moroccan semolina pancakes...

Beghrir are tender Moroccan pancakes made from semolina. I found that recipe on the Internet when looking for something with semolina, as I had so much of the stuff at home and finally had to start using it somehow... 

They are very easy to make, but the batter has to rest for 1 hour before frying the pancakes, so plan ahead a little bit. They are great hot or cold, so you can make them in advance, that also means you can double the recipe and make more, to have some leftover for the next day. 

They are traditionally served with a syrup made from butter and honey (which you can see on my photo), but beghrir are also great with maple syrup and maybe a bit of yogurt. I love their "bubbly side", which soaks up the syrup sooo well.

How to make it...

Ingredients:

- 1 1/2 cups semolina
- 3/4 cup flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tsp baking powder
- 3 cups plus 2 tablespoons warm water
- 1 tablespoon yeast

Method:

- Mix the flour, semolina, salt, sugar and baking powder in a mixing bowl. 

- In a blender measure 3 cups lukewarm water. 

- Add the yeast and process on low speed to blend. 

- Gradually add the dry ingredients. 

- Increase the processing speed and blend until very smooth and creamy. 

- Cover and leave to rest for one hour. 

- After the batter has rested and is foamy, stir 2 tablespoons of water into the batter to thin the foam.

- Leave to rest another 10 minutes, stirring occasionally. 

- The batter should be thin, like crepe batter. 

- Heat a small non-stick pan. 

- Pour the batter into the hot pan. 

- Pour carefully and slowly into the centre and the batter will spread evenly into a circle. 

- Make the beghrir as large as you like. Bubbles should appear on the surface of the beghrir as it cooks. Don't flip the beghrir. It only gets cooked on one side. 

- Cook for about two to three minutes or until it doesn't appear wet anywhere on the surface. 

- It should feel spongy, but not sticky or gummy, when you touch it lightly with your finger. 

- Transfer the beghrir to cool in a single layer on a clean kitchen towel. 

- Once they are cool, they can be stacked without sticking.

Smacznego!

You may also like:

 

Have you made any of my recipes? Tag @anulaskitchen on Instagram and hashtag it #anulaskitchen