Moroccan pancakes are served with honeybutter sauce Best during Ramadan for breaking the fast or predawn but certainly great anytime
Prep Time
35 mins
Dificult
Medium
Servings
1 hr 20 mins
Ingredients
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. 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.
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.
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.
