Moroccan Semolina Pancakes
Moroccan Semolina Pancakes are one of a kind breakfast recipe that is sure to impress anyone. Uniquely spongy, lacy and easy to make, these beautiful pancakes are perfect for a cozy weekend breakfast or brunch.
Combine flours and yeast
In a large bowl combine semolina flour, all-purpose flour, active dry yeast, salt and sugar. Mix well. Whisk in warm water and vanilla and using an immersion blender or stand blend process the batter on low for 2-3 minutes.
Fry the pancakes
Place a medium or small pan on a medium heat. Brush the pan with ½ tbsp of coconut oil. Whisk the batter once again and pour about ⅓ cup of batter into the center of a pan. You’ll see lots of tiny bubbles appear on the pancake. Fry until the top of the pancake in no longer sticky.
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 and continue cooking the remainder of the batter.
Originally Baghrir is made with Farina or Cream of Wheat Hot Cereal. Farina has a milder flavor than Semolina. If you want to try these yeast pancakes with Farina, you can buy it in any grocery store or on Amazon.
Calories: 239kcal | Carbohydrates: 49g | Protein: 8g | Fat: 0.7g | Saturated Fat: 0.1g | Sodium: 100mg | Potassium: 294mg | Fiber: 2.5g | Sugar: 2.1g | Calcium: 83mg | Iron: 3mg