Moroccan Semolina Pancakes
User Reviews
5
Moroccan Semolina Pancakes
Description
Moroccan Semolina Pancakes are made from a batter of semolina flour or cream of wheat, combined with all-purpose flour, yeast, sugar, salt, baking powder, vanilla, and warm water. The mixture is blended thoroughly and rested for 40 minutes to allow fermentation and leavening. Cooking requires frying the batter in a lightly oiled pan on medium heat without flipping, letting the bubbles rise and the top set, resulting in pancakes with characteristic tiny holes on the surface.
The batter's consistency can be adjusted with a small amount of water to resemble heavy cream, facilitating easy pouring and cooking. These pancakes have a tender, spongy texture due to the yeast and baking powder, providing a gentle sweetness from the cane sugar and subtle aroma from the vanilla extract.
They are traditionally served fresh, often with honey or butter, making a suitable breakfast or light snack. Due to their delicate texture, freezing is not recommended.
For storage, cool the pancakes completely before refrigerating in an airtight container for up to three days. Reheat gently in a microwave covered with a damp paper towel or in a toaster to maintain moisture.
Ingredients
- 2 c semolina flour or cream of wheat, Note 1
- ⅓ c all-purpose flour
- 1 teaspoon active dry yeast
- ¼ teaspoon salt
- 1 tablespoon organic cane sugar
- 3 ⅓ c water about 95 F, warm
- 2 teaspoon baking powder
- 1 teaspoon vanilla extract
Instructions
Combine flours and yeast
- In a large bowl combine semolina flour, all-purpose flour, active dry yeast, salt and sugar. Mix well. Whisk in warm water and vanilla and using an immersion blender or stand blend process the batter on low for 2-3 minutes.
Add the baking powder
- Add baking powder and blend for 30 more seconds. If the batter is too dense, you can add 1 tablespoon of water until the batter is the consistency of a heavy cream.
Let the batter rest
- Cover the bowl with a plastic wrap and let it rest in a warm place for 40 minutes.
Fry the pancakes
- Place a medium or small pan on a medium heat. Brush the pan with ½ tablespoon of coconut oil. Whisk the batter once again and pour about ⅓ cup of batter into the center of a pan. You’ll see lots of tiny bubbles appear on the pancake. Fry until the top of the pancake in no longer sticky.
- Fry Baghrir only on one side, don’t flip it. If the top of the pancake is set and the batter is not sticky, the pancake is ready. Transfer Baghrir to a big plate and continue cooking the remainder of the batter.
Notes
- Semolina or cream of wheat can be used for the base flour; cream of wheat offers a milder flavor.
- After cooking, allow the pancakes to cool fully before storing in an airtight container in the refrigerator for up to three days.
- Reheat pancakes covered with a damp paper towel in short microwave increments or use a toaster to retain texture.
- Freezing is discouraged due to the delicate texture that becomes soggy after thawing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Calories | 239kcal | 12% |
| Carbohydrates | 49g | 16% |
| Protein | 8g | 16% |
| Fat | 0.7g | 1% |
| Saturated Fat | 0.1g | 1% |
| Sodium | 100mg | 4% |
| Potassium | 294mg | 6% |
| Fiber | 2.5g | 10% |
| Sugar | 2.1g | 4% |
| Calcium | 83mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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