Moroccan Pancakes

Moroccan Pancakes (Baghrir) – very easy to make

Ingredients

¾ cup Semolina – (Use fine semolina)

½ cup All purpose flour

¾ tbsp Sugar (10g) 

1 tsp Dry Yeast

a pinch of Salt

1 ¼ cups Water

½ tbsp Baking Powder 

Method 

Use a mixing bowl and add in semolina, flour, sugar, salt, and dry yeast and whisk briefly. Then, pour in the water and give it a good mix until the batter is lump-free.

Ingredients	Semolina, Flour and Sugar	salt and dry yeast added

Transfer the mixture to a blender and blitz on high for a about 60 seconds. Transfer it back to the bowl and stir in the baking powder until it starts to get slightly bubbly.

Mixed with water	Put into a blender	back into bowl

Heat a non-stick pan over medium heat, ladle some batter into the center and watch as the surface starts bubbling. Do not flip, Baghrir only cooks on one side. When the top is set and no wet spots remain, it’s done and ready to be served.

put into a non stick pan	see the bubbles forming	medium heat

NB: Use fine semolina, because the finer the semolina, the smoother your batter and the more uniform your bubbles will be.

Cook Baghrir on one side only, so resist the urge to flip it, or you’ll lose those holes.

Could be eaten with any curry, Coconut Sambol/Chili Onion Sambol(Lunumiris) and Onions Sambol (seenisambol)