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Recipeother Vegetarian

Moroccan Honeycomb Pancakes Beghrir

these moroccan pancakes have a light spongy texture. they are cooked on one side in a griddle or flat earthenware pan so that little holes prick the top & give it the attractive honeycomb appearance. beghrir is often served with honey & melted butter. this recipe makes a large number of pancakes. they can be stored in the refrigerator for 3-4 days. to cut down on cooking time i use a griddle so i can make several pancakes at a time. if you use fast rising yeast the batter may thicken as it sits. try making 1 or 2 pancakes & if they seem too thick then add a small amount of water to the batter, a couple of spoonfuls. this should take care of the problem. )

complex12 ingredients18 preparation steps
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Ingredients

  • dry active yeast
  • sugar
  • warm water
  • all-purpose flour
  • fine semolina
  • salt
  • eggs
  • water
  • milk
  • canola oil
  • butter
  • honey

Preparation

  1. 1mix the sugar with the warm water then add the yeast
  2. 2stir until well mixed then set aside in a warm place for 5-10 minutes , or until bubbly
  3. 3mix the water & milk together & let it sit out until lukewarm
  4. 4beat the eggs & then add them to the milk mixture
  5. 5sift the flour , semolina , & salt into a large shallow bowl
  6. 6slowly pour half the milk mixture into the flour , stirring constantly by hand until well mixed
  7. 7add the yeast mixture to the dough & beat vigorously by hand in order to air it and to eliminate any curds
  8. 8add a little more of the milk mixture from time to time , until the batter is runny smooth
  9. 9cover with a towel & set aside to rest for 1-2 hours
  10. 10when ready to cook , rub your pan with a paper towel that has been dipped in canola oil & then heat over medium-low heat
  11. 11gently stir the batter then pour 1 small ladle onto the pan , smooth into a perfect circle with the bottom of the ladle , & cook until bubbles appear over the surface of the pancake & all trace of raw dough disappears
  12. 12you do not want to bottom to turn brown so if you need to you can turn it over for a second or two to finish the top side
  13. 13place the pancakes in a large heatproof shallow bowl in overlapping circles and keep them warm until ready to serve
  14. 14do not stack them or they will be liable to stick together
  15. 15heat the butter and honey with water in a pan
  16. 16simmer for 5 minutes then place in a small serving bowl
  17. 17drizzle the honey mixture over the beghrir & then roll it up
  18. 18eat with your fingers & have fun --