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Recipe
Fluffy Moroccan Pancakes
Spongy Delights: Fluffy Moroccan Pancakes
4.7 out of 5
Indulge in the delightful flavors of Moroccan cuisine with these fluffy Moroccan pancakes. Known as Baghrir, these spongy delights are a staple in Moroccan households and are perfect for a leisurely breakfast or a sweet treat.
Metadata
Preparation time
Preparation time: 40 minutes
Cooking time
Cooking time: 15 minutes
Total time
Total time: 55 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Vegan (if honey is substituted with maple syrup or agave nectar), Dairy-free, Nut-free, Egg-free
Allergens
Wheat
Not suitable for
Gluten-free (due to the use of all-purpose flour and semolina flour)
Ingredients
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1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
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1/2 cup (60g) fine semolina flour 1/2 cup (60g) fine semolina flour
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1 teaspoon active dry yeast 1 teaspoon active dry yeast
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1/2 teaspoon salt 1/2 teaspoon salt
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1 teaspoon sugar 1 teaspoon sugar
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1 1/2 cups (355ml) warm water 1 1/2 cups (355ml) warm water
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1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
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Cooking oil, for greasing the griddle Cooking oil, for greasing the griddle
Nutrition
- Calories (kcal / KJ): 160 kcal / 670 KJ
- Fat (total, saturated): 0.5g, 0g
- Carbohydrates (total, sugars): 35g, 1g
- Protein: 4g
- Fiber: 2g
- Salt: 0.3g
Preparation
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1.In a large mixing bowl, combine the all-purpose flour, semolina flour, yeast, salt, and sugar.
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2.Gradually add the warm water to the dry ingredients while whisking continuously to form a smooth batter.
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3.Cover the bowl with a clean kitchen towel and let the batter rest for 30 minutes to allow the yeast to activate and the batter to ferment.
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4.After 30 minutes, whisk the batter again and add the vanilla extract. Mix well.
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5.Heat a non-stick griddle or a large skillet over medium heat. Lightly grease the surface with cooking oil.
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6.Pour a ladleful of the batter onto the griddle, forming a circular pancake about 4-5 inches in diameter.
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7.Cook the pancake for about 2-3 minutes, or until small holes start to form on the surface and the edges are set.
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8.Flip the pancake and cook for an additional 1-2 minutes on the other side.
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9.Remove the pancake from the griddle and transfer it to a plate. Repeat the process with the remaining batter.
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10.Serve the Baghrir warm with a drizzle of honey or a sprinkle of powdered sugar.
Treat your ingredients with care...
- Semolina flour — Make sure to use fine semolina flour for the best texture in the pancakes.
- Active dry yeast — Ensure that the yeast is fresh and active by checking the expiration date and testing it in warm water with a pinch of sugar before adding it to the batter.
Tips & Tricks
- For a lighter texture, make sure the batter is well whisked and free of lumps.
- Adjust the thickness of the batter by adding more water if needed. The consistency should be similar to that of crepe batter.
- Use a non-stick griddle or skillet to prevent the pancakes from sticking.
- Serve the Baghrir immediately after cooking for the best taste and texture.
- Experiment with different toppings such as fresh fruits, whipped cream, or chocolate sauce to add variety to your Baghrir.
Serving advice
Serve the Baghrir warm with a drizzle of honey or a sprinkle of powdered sugar. These pancakes are best enjoyed with a cup of Moroccan mint tea.
Presentation advice
Arrange the Baghrir on a plate, stacking them slightly to showcase their fluffy texture. Drizzle honey or sprinkle powdered sugar over the top for an attractive presentation. Garnish with fresh mint leaves for a pop of color.
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