We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
Beghrir (Moroccan Pancakes)
0 Likes
Prep Time:
10 minutes
10 minutes
Cook Time:
35 minutes
35 minutes
Total Time:
80 minutes
80 minutes
Fluffy yeast pancakes with semolina for an airy texture, drizzled with honey butter sauce and optional orange blossom or rosewater flavor.
Ingredients:
- 1 cup warm water (115 degrees F/46 degrees C)
- 0.5 teaspoon active dry yeast
- 0.5 teaspoon white sugar
- 1 cup milk
- 1 cup all-purpose flour
- 1 cup semolina flour
- 2 teaspoons baking powder
- 6 tablespoons butter
- 0.75 cup honey
- 1 teaspoon orange-flower water, or to taste
Instructions:
- In a blender, combine water, yeast, and sugar. Let it sit for 5 minutes until the yeast softens and forms a creamy foam. Add milk, flour, semolina flour, eggs, baking powder, and salt. Blend for about 1 minute until smooth. Allow the mixture to rest in the blender for 30 minutes.
- Preheat a nonstick skillet over medium-low heat. Quickly blend the pancake mixture for 10 seconds, then pour 1/4 to 1/3 cup of it into the skillet. Cook until bubbles appear and the pancake top is no longer shiny, about 3 minutes. Avoid flipping. Adjust heat to ensure a light browning on the bottoms. After making a few pancakes, blend the batter briefly to maintain fluffiness.
- For the sauce, combine butter, honey, and flower-water flavoring in a microwave-safe bowl. Microwave on High until the butter is melted and the honey is hot, about 1 1/2 minutes. Stir well and drizzle about 1 tablespoon over each warm pancake before serving.