Breakfast · Moroccan · 10 min
Moroccan Semolina Pancakes (Baghrir) with Honey and Almonds
- Calories
- 441
- Protein
- 13g
- Carbs
- 82g
- Fat
- 8g
Ingredients
- 0.415 cup semolina flour
- 0.25 cup all-purpose flour
- 1 tsp active dry yeast
- 0.25 tsp salt
- 1.25 cup water
- 1 tsp butter
- 1.0238 tbsp honey
- 1.9571 tbsp slivered almonds
Method
- 01In a medium bowl, whisk together the semolina flour, all-purpose flour, yeast, and salt.
- 02Gradually add the warm water while whisking continuously to form a smooth, thin batter without lumps.
- 03Cover the bowl and allow to rest in a warm place for 30 minutes until the batter becomes bubbly.
- 04While resting, toast the slivered almonds in a dry skillet over medium-low heat for 3 to 5 minutes until lightly golden; set aside.
- 05Heat a non-stick skillet over medium-low heat and grease lightly with a little melted butter.
- 06Pour about 1/4 cup of batter into the pan without spreading heavily. Cook on one side only for 2 to 3 minutes until the top surface fills with holes/bubbles and sets completely.
- 07Transfer pancake to a plate and repeat with remaining batter, lightly buttering the pan between batches.
- 08Stack warm baghrir, drizzle with honey, and garnish with toasted almonds.
Cook it with the whole plan around it
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