Moroccan Pancakes Recipes

MOROCCAN PANCAKES

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.

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.

MOROCCAN PANCAKES (BAGHRIR)

Steps:

• In your blender, combine water, yeast, flour, semolina and salt, pulse until everything mixes well together.
• Add the Baking powder and mix again.
• Place in a container and cover to rise, will take approximately 30 minutes.
• After 30 minutes, the batter should be thin and not thick as the usual pancakes.*
• Heat an 8" skillet over medium heat, pour about 1/2 cup of the batter into the skillet. Batter should spread to the edges of the skillet, if not then thin it with more water . see notes for clarification.
• Small holes should appear all over the surface, continue cooking until no obvious uncooked surface appears. Took me 2 minutes to be completely cooked.**
• Let them cool down a bit before serving.
• Serving suggestions: Traditionally, these are enjoyed with butter and honey. Also for a savory twist, sometimes can be rolled over olive oil and hard boiled eggs( cut into small pieces. Practically, this can be enjoyed with your favorite syrup.
• Enjoy!!

MOROCCAN PANCAKE LAYER CAKE (BAGHRIR CAKE)

Steps:

• In a blender or electric mixer, blend Fine Semolina Flour (250 gram), All-Purpose Flour (4 tablespoon), Caster Sugar (2 tablespoon), Instant Dry Yeast (1 teaspoon) and Salt (1/2 teaspoon). Add the Water (500 milliliter) and blend until there are no lumps and the batter is smooth.
• Add the Baking Powder (2 teaspoon) and blend again for a few seconds. Leave the batter for about 30 minutes to allow the yeast to proof and blend again for a few seconds.
• Grease a non-stick pan and place it over medium high heat. Wait for the pan to be very hot to start baking the pancakes.
• Pour about 1/2 cup of the batter in the warm pan and leave the pancake until it dries out for about 1 minute. Remove from the pan without flipping.
• Repeat the process until you've used all the batter. Don't pile up your Moroccan pancakes while still hot because they will stick to each other.
• To make the creme, transfer the Egg (3), Caster Sugar (3 tablespoon), Honey (3 tablespoon), and Orange Blossom Water (2 teaspoon) into a large bowl and beat until smooth. Set aside.
• Transfer Whole Milk (300 milliliter) into a saucepan or deep skillet and place over medium heat. Leave it for a few minutes until it starts simmering and remove the pan from the heat.
• Add a few splashes of milk into the egg and sugar mixture, then add All-Purpose Flour (15 gram) and Corn Starch (15 gram). Mix to combine and make sure there are no lumps. Stir in remaining milk.
• Return the mixture into the saucepan over medium heat and stir vigorously until it starts thickening.
• Once it has thickened and it's smooth, turn down the heat and let simmer for two minutes.
• Transfer the creme into a bowl and cover with a cling film to prevent skin from forming.
• Once the baghrir and creme have both reached room temperature you can start assembling: stack the baghrir, 7 layers for each cake, with creme patissiere, a teaspoon of Pomegranate (1) and a teaspoon of Unsalted Pistachios (150 gram) in between each layer on top.
• Serve immediately or keep in fridge.

BAGHRIR: THE EASY, LIGHT RECIPE FOR MOROCCAN PANCAKES

Steps:

• In a bowl, mix together the dry ingredients: semolina, flour, sugar, salt, and yeast.
• Add the water and mix it all together well until smooth.
• Add the mixture into the blender and mix at high speed until bubbles form.
• Filter the mixture with the colander.
• Fill a ladle and bake in a pan creating a round shape.
• Wait until the bubbles are created on top. Turn off the heat and serve the pancakes. Enjoy!