BEGHRIR (MOROCCAN PANCAKES)
Steps:
- Place the water, yeast, and sugar in a blender, and let stand without blending for 5 minutes, until the yeast softens and begins to form a creamy foam. Add the milk, flour, semolina flour, eggs, baking powder, and salt. Blend until the mixture is smooth, about 1 minute. Leave the mixture in the blender to rest for about 30 minutes.
- Heat a 5-inch nonstick skillet over medium-low heat. Blend the pancake mixture for about 10 seconds, to remix, and scoop 1/4 to 1/3 cup of batter into the heated skillet. Cook the beghrir until bubbles have formed and popped, and the top of the pancake is no longer shiny, about 3 minutes. Do not flip. Adjust the heat as necessary so that the bottoms of the pancakes are just starting to brown when the tops are dry.
- Blend the batter for 10 seconds or so after cooking 3 or 4 pancakes, to keep the batter fluffy.
- To make the sauce, place the butter, honey, and flower-water flavoring in a microwave-safe bowl, and microwave on High setting until the butter is melted and the honey is hot, about 1 1/2 minutes.
- Stir the sauce, and drizzle about 1 tablespoon over each warm pancake to serve.
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Jacque Emanuel
[email protected]These pancakes were a complete disaster. They were burnt on the outside and raw on the inside.
Syed Waqas
[email protected]I followed the recipe exactly, but my beghrir didn't come out looking like the pictures. I'm not sure what went wrong.
Martin Dias
[email protected]These pancakes were a bit bland for my taste. I think I'll try adding some spices next time.
Zandra
[email protected]I'm not sure what I did wrong, but my beghrir didn't turn out as well as I hoped. They were still tasty, but they were a little too dense.
Tanzim Hasan
[email protected]These pancakes were a little more challenging to make than I expected, but they were definitely worth the effort. The flavor was incredible.
Khayam Abbasi
[email protected]I've never made pancakes with semolina flour before, but I'm so glad I tried this recipe. The beghrir were amazing!
Shaun Ahmed Xr
[email protected]I'm always looking for new and interesting breakfast recipes, and this one definitely fits the bill. The beghrir were a big hit with my family and friends.
Lucy Smeth
[email protected]These pancakes are a great way to start the day. They're light, fluffy, and full of flavor.
Abdulrazaq Akash
[email protected]I was looking for a new pancake recipe to try, and I'm so glad I found this one. The beghrir were delicious and so easy to make.
Pir Azam
[email protected]I've made these pancakes several times now, and they always turn out perfectly. They're a great addition to any breakfast or brunch menu.
Blessing Arinze
[email protected]These pancakes were a hit with my family! Everyone loved the unique texture and flavor.
Betty Roberson
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of semolina flour. But I'm so glad I did! The pancakes were light and fluffy, and the flavor was amazing.
Amal Cathy
[email protected]These pancakes are a great way to use up leftover semolina flour. I also love that they can be made ahead of time and reheated.
SLAYER7SIX
[email protected]I've never had beghrir before, but I'm so glad I tried this recipe. They were delicious!
Pujan Dhungana
[email protected]These pancakes were so easy to make and turned out perfectly! I loved the lacy texture and the slightly sweet flavor.