Moroccan Pancakes
I highly recommend trying out the Moroccan Pancake recipe, also known as Moroccan Pancakes and Beghrir.
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Servings: 8 Servings
Calories: 318 kcal
Equipment
- Large mixing bowl
- Non-stick skillet
- Spoon or spatula for spreading the batter
- Measuring cups and spoons
Ingredients
- 2 cups all-purpose flour
- 2 cups semolina flour
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 3 cups warm water
- Vegetable oil for cooking
Instructions
- In a large bowl, mix together the all-purpose flour, semolina flour, yeast, sugar, and salt.
- Slowly pour in the warm water, mixing the ingredients together until a smooth batter forms.
- Cover the bowl with a towel and let the batter sit in a warm place for 1 hour to rise.
- Heat a non-stick skillet over medium heat and brush with vegetable oil.
- Pour 1/2 cup of the batter onto the skillet and spread it evenly with a spoon or spatula to form a thin pancake.
- Cook for 2-3 minutes on each side until golden brown.
- Repeat the process with the remaining batter, adding more oil to the skillet as needed.
- Serve the pancakes warm with butter, honey, or jam.
Notes
Tips and Tricks
Make sure to mix the batter well and let it rise for an hour before cooking to ensure a light and fluffy texture. Use a non-stick skillet and brush it with oil to prevent the pancakes from sticking. You can add herbs and spices to the batter, such as cumin, coriander, or paprika, to add extra flavor. Serve the pancakes warm for the best taste and texture.Nutrition
Calories: 318kcal | Carbohydrates: 62g | Protein: 10g | Fat: 2g | Sodium: 299mg | Potassium: 135mg | Fiber: 3g | Sugar: 1g
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