Moroccan pancakes with semolina with holes

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make Moroccan semolina pancakes with holes using yeast? Prepare your food. It is better to use fast-acting yeast, as it will immediately mix with the flour. Heat the water slightly until it is pleasantly warm to the touch, but not hot.

2. STEP 2

   

   Take a bowl, pour semolina, flour, sugar, salt and yeast into it (if you are using regular, non-fast acting yeast, then first dilute it in a small amount of warm water). Do not add baking powder yet; it will be added later. Mix dry ingredients.

3. STEP 3

   

   Pour warm water into the dry mixture and stir with a whisk. And then beat the mixture with a mixer or immersion blender for 3-4 minutes. And just now add the baking powder and mix the dough with the mixer again. It should become like liquid sour cream.

4. STEP 4

   

   Cover the bowl with the dough with a towel and leave to stand for 30 minutes. During this time, it will increase slightly in volume and bubble.

5. STEP 5

   

   Stir the dough again with a mixer.

6. STEP 6

   

   Heat a frying pan over high heat and grease it with a drop of vegetable oil for frying. Pour some batter into the center and swirl the pan slightly until it spreads into a thin layer. I baked small pancakes, not the size of the entire frying pan, but you can make them larger. Immediately spread a towel nearby on which you will remove the finished pancakes.

7. STEP 7

   

   Fry the Moroccan pancakes over medium heat until the top side is completely dry. It will not stick to your hand, but on the other side the pancake will turn brown.

8. STEP 8

   

   Remove the pancake and place it fried side on a towel. Pour the next portion of dough into the pan. Bake all the pancakes this way. Place the already completely cooled pancakes in a stack, otherwise they may stick to each other. I got 15 pancakes with a diameter of 12 cm.

9. STEP 9

   

   Serve Moroccan pancakes with honey, syrups or jam. Bon appetit!

Comments on the recipe

Moderator Ksenia

08.08.2023

4.7

I made Moroccan pancakes with semolina with holes baghrir BAGHRIR for breakfast. The dough for such pancakes is mixed very quickly. I used a food processor for this. The freshly prepared dough is quite liquid, but after half an hour it became thicker. Due to the activated yeast, the dough turned out airy. I fried Moroccan pancakes in a cast iron frying pan over a little less than medium heat. Unlike regular pancakes, these take quite a long time to prepare. It took about 3 to 4 minutes for the top of the pancakes to cook through. However, it was worth it. The pancakes turned out soft, tender, fluffy. The taste of yeast is not felt in them. They turn out pale on the top side and ruddy on the bottom. I didn’t prepare any sauce for the pancakes; I served them with sour cream and condensed milk. Thank you very much for the recipe!

Helga

08.08.2023

4.5

Cheap and cheerful, and most importantly - delicious! I didn’t think that something useful would come out of semolina, without eggs and milk. I will definitely cook these Moroccan semolina pancakes more than once)

Tasya Marinova

08.08.2023

4.7

Good morning! I made pancakes according to your recipe today. It’s just a song) At first I was a little skeptical, I confess (without milk, eggs), but I liked it so much that there are no words! Tender, soft, fluffy, tasty.. You can also use sour cream and with butter, any jam. My son devoured it on both cheeks) Thank you very much for the recipe!

Miloli

08.08.2023

4.6

I’ll definitely cook it 🥰

YuliaPM

08.08.2023

4.7

Interesting pancakes! I bought a pancake maker especially for them, I like them evenly and equally) Thanks for the recipe!