Moroccan Beghrir Pancakes
Ingredients:
- 120g/4ozs of fine semolina
- 120g/4ozs. plain all purpose flour
- 50g/1.7ozs. almond meal
- 1 tbsp granulated sugar
- 1 tsp yeast
- 500 mL (2 cups) warm water
- 2 tsp baking powder
- ½ tsp salt
Honey syrup
- 75g/2.65ozs. butter
- 150ml/5ozs. Honey
- 75ml/2.65ozs. water
Step 1 - Place all ingredients except for the salt in a bowl and blend well with a stick blender (you can also do this in a blender or food processor). Cover and stand in a warm place for 30 minutes. Stir the batter again and add in the salt.
Step 2 - Have three trays or large platters ready (the beghrir stick together when warm so you can't pile them on top of each other). Heat the frying pan-ideally a silver dollar pan but all I had was a crepe pan. The pan needs to be hot enough to produce the bubbles but not too hot. I kept my pan on heat 7 out of 10 where 10 is the hottest. Using a small ladle or a 4.5 cm (2.75") ice cream scoop, scoop some batter into the pan (you can lightly butter it) and allow to bubble. You will not flip these and they will cook from the bottom up producing bubbles. Cook until the batter is no longer wet.
Step 3 - To make honey syrup, gently heat the three ingredients together and whisk to combine.
Beghrir freeze well-just freeze in a single layer separated by parchment