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Moroccan Semolina Pancakes (Beghrir)

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PREP TIME
10 min
COOKING TIME
35 min
TOTAL TIME
80 min
SERVINGS
6 servings
Breakfast Middle Eastern
Moroccan Semolina Pancakes (Beghrir)
Ingredients
  • 1 cup warm water (115 degrees F/46 degrees C)
  • 1/2 teaspoon active dry yeast
  • 1/2 teaspoon white sugar
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1 cup semolina flour
  • 2 eggs
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 6 tablespoons butter
  • 3/4 cup honey
  • 1 teaspoon orange-flower water, or to taste
Instructions
1
Combine the water, yeast, and sugar in a blender and allow it to sit undisturbed for 5 minutes, allowing the yeast to soften and develop a creamy foam.
2
Melt the milk, flour, semolina flour, eggs, baking powder, and salt together in a blender until the mixture is smooth, taking about 1 minute.
3
Set the blended mixture aside to rest for approximately 30 minutes.
4
Heat a 5-inch nonstick skillet over medium-low heat.
5
Stir the pancake mixture briefly, about 10 seconds, to recombine and scoop 1/4 to 1/3 cup of batter into the heated skillet.
6
Cook the beghrir until bubbles have formed and popped, and the top of the pancake is no longer shiny, taking about 3 minutes.
7
Do not flip the pancakes during cooking.
8
Adjust the heat as necessary so that the bottoms of the pancakes are just starting to brown when the tops are dry.
9
Stir the batter for 10 seconds or so after cooking 3 or 4 pancakes, to maintain its fluffy texture.
10
To prepare the sauce, combine the butter, honey, and flower-water flavoring in a microwave-safe bowl.
11
Microwave on High setting until the butter is melted and the honey is hot, taking about 1 1/2 minutes.
12
Stir the sauce and drizzle approximately 1 tablespoon over each warm pancake to serve.