← Nouns Cooking · Moroccan

Ingredients

• 250 g fine semolina
• 95 g Plain (all-purpose) flour
• 2 tsp instant yeast
• 2 tsp Baking powder
• 1 tsp Sugar
• 1 tsp Salt
• 750 ml lukewarm water
• 60 g Butter
• 4 tbsp Honey

Method

1. Put the semolina, flour, yeast, baking powder, sugar, salt and water in a blender and blend for 1 minute until completely smooth and thin, like single cream.
2. Pour into a bowl, cover and leave somewhere warm for 30 min, until the surface is foamy and bubbly. Stir gently before using.
3. Heat a non-stick frying pan over medium heat (no oil). Pour in a small ladle of batter (about 60 ml) and let it spread by itself into a round.
4. Cook on one side only for 1–2 min, until holes cover the top and the surface no longer looks wet. Do not flip. If no holes form, the pan is too cool or the batter too thick; add a splash of water.
5. Lift onto a clean tea towel in a single layer to cool; stacking them hot makes them stick. Repeat with the rest of the batter.
6. Melt the butter and honey together and spoon over the pancakes, or dip them in it, just before eating.

Tips

• Wipe the pan with a damp paper towel between pancakes if they start to brown too fast.
• Contains gluten (semolina and flour). Leftover beghrir freeze well with baking paper between them.

Sources

Written in our own words after cross-checking these recipes:

Taste of Maroc Moroccan Zest