These Moroccan Pancakes are one of a kind breakfast recipe that is sure to impress anyone. Uniquely spongy, lacy and easy to make, these vegan pancakes are perfect for a cozy weekend breakfast.
1. Combine flours and yeast. In a large bowl combine semolina flour, all-purpose flour, active dry yeast, salt and sugar. Mix well.
2. Add the liquid ingredients. Whisk in warm water and vanilla and using an immersion blender or stand blend process the batter on low for 2-3 minutes. Add the baking powder and blend for 30 more seconds. If the batter is too dense, you can add 1 tablespoon of water until the batter is the consistency of a heavy cream.
3. Let the batter rest. Cover the bowl with a plastic wrap and let it rest in a warm place for 40 minutes.
4. Fry the pancakes. Place a medium pan on a medium heat. Brush with ½ tablespoon of coconut oil. Whisk the batter again and pour about ⅓ cup of batter into the center of a pan. Fry Baghrir only on one side, don't flip it. If the top of the pancake is set and the batter is not sticky, the pancake is ready. Transfer Baghrir to a big plate.
Serve with a melted butter, honey, Maple syrup or jam.