MOROCCAN PANCAKES
Mourad Lahlou, the chef of Aziza in San Francisco, has invented entirely new breads like harissa-spiked rolls, grilled semolina flatbreads and these delicate lacy pancakes (beghrir) made with almond flour.
Provided by Julia Moskin
Categories breakfast, quick, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a bowl, combine yeast and sugar. Stir in 1/4 cup warm water and let it rest about 10 minutes, until bubbling. In another bowl, combine the three flours, salt and turmeric (if using) and set aside.
- In a small bowl, combine baking powder and 3 tablespoons warm water, stirring to dissolve. Pour into a blender and add 1 1/2 cups warm water, the milk and the yeast mixture. Blend on low speed just to combine. With the blender running, gradually add the dry ingredients.
- Pour batter into a bowl, cover with a towel and set aside at least 1 1/2 hours, until doubled in size and very bubbly. Batter can be used immediately or refrigerated overnight.
- When ready to cook, stir to deflate. Batter should be a little thicker than heavy cream; thin with warm water if necessary. Heat a heavy nonstick (or very well seasoned cast-iron) skillet over medium heat. (If you have a nonstick pan for silver dollar pancakes, use that.) Pour 1/4 cup batter into the pan (or, for silver-dollar size, a heaping tablespoon). Cook at a very gentle sizzle for about 3 minutes, until the top is covered with holes and completely set; the bottom should be golden and lacy. Repeat with remaining batter.
- Meanwhile, combine equal amounts of honey and butter in a small microwaveable pitcher or bowl. Heat until hot, smooth and pourable; thin with warm water if necessary.
- Serve pancakes immediately, with hot honey-butter mixture. Or slide onto a baking sheet covered with a kitchen towel and top with another towel to keep warm. Cooled pancakes can be briefly reheated in microwave.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 1 gram, Carbohydrate 29 grams, Fat 11 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 214 milligrams, Sugar 3 grams, TransFat 0 grams
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Usama Tamoor
[email protected]I can't wait to try these pancakes! They look so delicious and I love the unique flavor combination.
Crisy Oravitz
[email protected]These pancakes are perfect for a weekend brunch. They're so delicious and they're sure to impress your guests.
SR Team TV
[email protected]I love that these pancakes are made with almond milk. It makes them a great option for people with dairy allergies.
Tebza Mogapi
[email protected]These pancakes are a great way to use up leftover oranges. I always have a few oranges in my fridge, so I'm glad I found this recipe.
Sandy Chaney
[email protected]I'm always looking for new pancake recipes, and this one is definitely a keeper. I'll be making these pancakes again and again.
Sahar r
[email protected]I made these pancakes for my kids and they loved them! They said they were the best pancakes they've ever had.
Lloyd Papito
[email protected]These pancakes are a great way to start the day. They're filling and delicious, and they'll give you energy for the day ahead.
Sweetie Peter
[email protected]I'm not a big fan of pancakes, but these were actually really good. The flavor is amazing and they're so light and fluffy.
Stuart Jr
[email protected]These pancakes are so easy to make. I had them on the table in less than 30 minutes.
Md Tanvir Hasan
[email protected]The orange zest and cinnamon give these pancakes a unique and delicious flavor. I highly recommend trying them.
scary horror
[email protected]I love that these pancakes are made with whole wheat flour. It makes them a healthier option than traditional pancakes.
Zehad Ahmed
[email protected]I followed the recipe exactly and my pancakes turned out perfect. They were golden brown and cooked evenly throughout.
Harmonie Snodgrass
[email protected]These pancakes were a hit with my family! They're so light and fluffy, and the flavor is amazing. I'll definitely be making them again.