Beghrir (Moroccan Pancakes)

Name: Beghrir (Moroccan Pancakes)
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoons active dry yeast; 2 teaspoons baking powder; 6 Tbsps butter; 2 eggs; 237 milliliters all-purpose flour; 177 milliliters honey; 237 milliliters milk; 1 teaspoon salt; 237 milliliters semolina flour; 237 milliliters warm water (115 degrees F/46 degrees C); 1 teaspoons white sugar

Beghrir (Moroccan Pancakes) is a vegetarian side dish. One serving contains 229 calories, 5g of protein, and 7g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 12. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes. If you have warm water, flour, butter, and a few other ingredients on hand, you can make it. If you like this recipe, you might also like recipes such as Moroccan Honeycomb Pancakes (Beghrir), My Fave Gluten Free Pancakes (and Sticky Toffee Pudding Pancakes!), and Quinoa Whole Wheat Greek Yogurt Pancakes {The Healthiest Pancakes I’ve Ever Made}.

Instructions

Place the water, yeast, and sugar in a blender, and let stand without blending for 5 minutes, until the yeast softens and begins to form a creamy foam.

Ingredients you will need

Sugar

Water

Yeast

Equipment you will use

Blender

Add the milk, flour, semolina flour, eggs, baking powder, and salt. Blend until the mixture is smooth, about 1 minute. Leave the mixture in the blender to rest for about 30 minutes.

Ingredients you will need

Semolina Flour

Baking Powder

All Purpose Flour

Egg

Milk

Salt

Equipment you will use

Blender

Heat a 5-inch nonstick skillet over medium-low heat. Blend the pancake mixture for about 10 seconds, to remix, and scoop 1/4 to 1/3 cup of batter into the heated skillet. Cook the beghrir until bubbles have formed and popped, and the top of the pancake is no longer shiny, about 3 minutes. Do not flip. Adjust the heat as necessary so that the bottoms of the pancakes are just starting to brown when the tops are dry. Blend the batter for 10 seconds or so after cooking 3 or 4 pancakes, to keep the batter fluffy.

Equipment you will use

Frying Pan

To make the sauce, place the butter, honey, and flower-water flavoring in a microwave-safe bowl, and microwave on High setting until the butter is melted and the honey is hot, about 1 1/2 minutes. Stir the sauce, and drizzle about 1 tablespoon over each warm pancake to serve.

Ingredients you will need

Butter