Moroccan Honey-Drizzled Beghrir Pancakes
Delight in the taste of Morocco with these honey-drizzled Beghrir pancakes. Light, spongy and filled with tiny holes to soak up the sweet syrup, they're perfect for breakfast or as a special dessert.
About This Recipe
Delight in the taste of Morocco with these honey-drizzled Beghrir pancakes. Light, spongy and filled with tiny holes to soak up the sweet syrup, they're perfect for breakfast or as a special dessert.
Ingredients
- 2 cups of fine semolina
- 1 cup of all-purpose flour
- 1 tsp of sugar
- 1 tsp of salt
- 2 tsp of baking powder
- 2 tsp of dry yeast
- 3.5 cups of warm water
- 1 cup of honey
- 1/2 cup of melted butter
Nutrition Facts
550
Calories
28% daily value
13.00g
Protein
26% daily value
102.00g
Carbs
34% daily value
10.00g
Fat
15% daily value
4.00g
Fiber
16% daily value
Instructions
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1Step 1: Mix the semolina, flour, sugar, salt, and baking powder in a large mixing bowl.
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2Step 2: Dissolve the yeast in a little warm water and add it to the dry ingredients mixture.
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3Step 3: Gradually add the rest of the warm water, whisking continuously to avoid lumps. The batter should be runny and smooth.
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4Step 4: Cover the bowl with a cloth and let it rest for about 15 minutes until the batter becomes frothy.
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5Step 5: Heat a non-stick pan over medium-high heat, then pour a ladle of batter in the center. Do not spread it out. Cook until the surface is filled with bubbles and the pancake is set, about 2-3 minutes.
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6Step 6: Repeat with the remaining batter, greasing the pan with a little butter in between if needed.
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7Step 7: Serve the pancakes hot, drizzled generously with melted butter and honey.
💡 tips
Do not flip the pancakes, as they are only cooked on one side. Also, the batter consistency is key in achieving the characteristic 'spongy' texture and holes.
🔄 substitutions
You can substitute the semolina with cornmeal for a different texture. For a vegan version, use agave syrup instead of honey, and plant-based butter.
📦 storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave before serving.