Moroccan Semolina Pancakes Baghrir
Ready in 40 minutes : Serves 8 pieces
- 2 ½ cups warm water.
- ½ Tablespoon dry yeast.
- 1 cup fine semolina.
- ½ cup all purpose flour.
- a dash of salt , about 1/8th teaspoon (half ¼ teaspoon)
- ½ Tablespoon baking powder.
- Put water, yeast, flour, semolina and salt in a blender and pulse until everything mixes well together.
- Add the Baking powder and mix again.
- Place in a container and cover to rise, will take approximately 30 minutes.
- The batter should be rather thin, about the same consistency as a crepe batter or cooking cream.
- If the batter is not thin, add water 1 Tablespoons at a time until it gets to the right consistency.
- Heat a small nonstick skillet over medium heat.
- Stir the batter and use a ladle to pour batter into the hot skillet. Pour carefully and slowly into the center, and the batter will spread evenly into a circle. (Do not swirl the pan as you would for a crepe; the batter should spread itself).
- Make the baghrir as large as you like (I made mine into 8 pieces).
- Small holes should appear all over the surface, continue cooking until no obvious uncooked surface appears. This takes 2 minutes to be completely cooked. Don’t flip the baghrir, it only gets cooked on one side and if it starts to curl up at the edges, you know it is overcooked.
- It should feel spongy, but not sticky or gummy when you touch it lightly with your finger.
- Transfer the baghrir to cool in a single layer on a clean kitchen towel. Once they are cool, they can be stacked without sticking.
- Repeat with the remaining batter.
- Serving suggestions: enjoy with butter and honey or dip into hot syrup.