Fluffy Moroccan Pancakes

Ingredients

• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/2 cup (60g) fine semolina flour 1/2 cup (60g) fine semolina flour
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 teaspoon sugar 1 teaspoon sugar
• 1 1/2 cups (355ml) warm water 1 1/2 cups (355ml) warm water
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• 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

1. 1.
   In a large mixing bowl, combine the all-purpose flour, semolina flour, yeast, salt, and sugar.
2. 2.
   Gradually add the warm water to the dry ingredients while whisking continuously to form a smooth batter.
3. 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.
4. 4.
   After 30 minutes, whisk the batter again and add the vanilla extract. Mix well.
5. 5.
   Heat a non-stick griddle or a large skillet over medium heat. Lightly grease the surface with cooking oil.
6. 6.
   Pour a ladleful of the batter onto the griddle, forming a circular pancake about 4-5 inches in diameter.
7. 7.
   Cook the pancake for about 2-3 minutes, or until small holes start to form on the surface and the edges are set.
8. 8.
   Flip the pancake and cook for an additional 1-2 minutes on the other side.
9. 9.
   Remove the pancake from the griddle and transfer it to a plate. Repeat the process with the remaining batter.
10. 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.