Description
Tired of eating the same old banana pancakes? Here’s a Moroccon Pancake by the name Baghrir that I promise will soon become your favorite.
Ingredients
- 2 cups Fine Semolina Or Cornmeal
- ¾ cups All-purpose Flour
- ¼ ounces, fluid Active Dry Yeast
- ¼ teaspoons Baking Powder
- ½ teaspoons Salt
- ½ teaspoons Sugar
- 1 Egg
- 1 cup Milk (warm But Comfortable To The Touch)
- 2 cups Lukewarm Water
Preparation
Add all the ingredients for the Baghrir to the container of a blender and blend until a homogenous batter is obtained. Transfer the mixture to a large bowl and allow it to rest at room temperature 30 minutes to an hour.
Heat a medium non-stick chef pan over medium heat until very hot. Gently stir the batter with a spoon to make a little lighter. Pour a ladleful of batter onto the skillet and cook until its surface is porous and the batter dry, 1 to 2 minutes. Baghrir cooks on only one side so there is no need to turn it over.
Prepare the syrup by melting the butter and honey over low heat until hot and sizzling, 2 to 4 minutes. Top the Baghrir liberally with syrup and serve immediately. Store remaining Baghrir covered in the refrigerator and microwave it for 15 to 20 seconds before use.
