Tunisian Honey-Semolina Pancakes

Ingredients

While the original Indian Malpua is made with refined flour and soaked in a sugar syrup, the Tunisian adaptation replaces the refined flour with semolina flour and enhances the sweetness with honey. The spices used in the Tunisian version may also differ, incorporating flavors like cinnamon, nutmeg, and cardamom, which are commonly found in Tunisian cuisine. We alse have the original recipe for Malpua, so you can check it out.

• 1 cup (150g) semolina flour 1 cup (150g) semolina flour
• 1/4 cup (60g) all-purpose flour 1/4 cup (60g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cardamom 1/4 teaspoon ground cardamom
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 2 tablespoons melted butter 2 tablespoons melted butter
• 1/4 cup (60ml) honey 1/4 cup (60ml) honey
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 48g, 20g
• Protein: 5g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the semolina flour, all-purpose flour, sugar, baking powder, cinnamon, nutmeg, and cardamom.
2. 2.
   Gradually add the milk, water, and melted butter to the dry ingredients. Mix well until a smooth batter is formed. Let the batter rest for 15 minutes.
3. 3.
   Heat vegetable oil in a deep frying pan over medium heat.
4. 4.
   Spoon a small amount of batter into the hot oil to form a small pancake. Repeat to make a few more pancakes, taking care not to overcrowd the pan.
5. 5.
   Fry the pancakes until golden brown on both sides, flipping them once. Remove from the pan and drain on a paper towel to remove excess oil.
6. 6.
   In a separate saucepan, heat the honey over low heat until it becomes thin and runny.
7. 7.
   Dip each pancake into the warm honey syrup, ensuring it is fully coated. Allow the pancakes to soak in the syrup for a minute or two.
8. 8.
   Serve the Tunisian Honey-Semolina Pancakes warm, drizzled with additional honey if desired.

Treat your ingredients with care...

• Semolina flour — Make sure to use fine semolina flour for a smoother texture in the pancakes.
• Honey — Opt for a high-quality honey with a rich flavor to enhance the taste of the pancakes.

Tips & Tricks

• For a Tunisian twist, sprinkle some crushed pistachios or almonds on top of the pancakes before serving.
• If you prefer a lighter version, you can bake the pancakes in the oven instead of frying them. Simply pour the batter into a greased baking dish and bake at 180°C (350°F) for about 20 minutes or until golden brown.

Serving advice

Serve the Tunisian Honey-Semolina Pancakes warm as a dessert or a sweet breakfast treat. They can be enjoyed on their own or accompanied by a dollop of Greek yogurt or a scoop of vanilla ice cream.

Presentation advice

Arrange the soaked pancakes on a serving platter, drizzle them with additional honey, and garnish with a sprinkle of ground cinnamon or a few edible flowers for an elegant touch.