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Friday, January 21, 2011

Friday recipe: Moroccan Honeycomb Pancakes

I was looking for various breads to make, I have an over abundance of flour from Christmas cookies I didn't get to make and would like to use up before it goes bad, though I think that'll take a long time. I've never had Moroccan anything, but these pancakes are tastey!

Moroccan Honeycomb Pancakes (Beghrir):
Prep Time: 1 1/4 hr
Total Time: 2 hrs


Yeast Starter
1 (1/4 ounce) package dry active yeast
1 teaspoon sugar
1/3 cup warm water

2 cups all-purpose flour
1 cup fine semolina (yellow not white)
1 teaspoon salt
2 eggs
1 cup water
1 cup milk
canola oil

To Serve
2 tablespoons butter
4 tablespoons honey, good quality
1/4 cup water
Change Measurements: US | Metric

1 Mix the sugar with the warm water then add the yeast. Stir until well mixed then set aside in a warm place for 5-10 minutes, or until bubbly.

2 Mix the water & milk together & let it sit out until lukewarm. Beat the eggs & then add them to the milk mixture.

3 Sift the flour, semolina, & salt into a large shallow bowl. Slowly pour half the milk mixture into the flour, stirring constantly by hand until well mixed.

4 Add the yeast mixture to the dough & beat vigorously by hand in order to air it and to eliminate any curds. Add a little more of the milk mixture from time to time, until the batter is runny smooth (like thick cream). Cover with a towel & set aside to rest for 1-2 hours. (The longer you lest the batter rest the more holes will be in the pancakes).

5 When ready to cook, rub your pan with a paper towel that has been dipped in canola oil & then heat over medium-low heat.

6 Gently stir the batter then pour 1 small ladle (3-4 tbsp) onto the pan, smooth into a perfect circle with the bottom of the ladle, & cook until bubbles appear over the surface of the pancake & all trace of raw dough disappears. You do not want to bottom to turn brown so if you need to you can turn it over for a second or two to finish the top side.

7 Place the pancakes in a large heatproof shallow bowl in overlapping circles and keep them warm until ready to serve. Do not stack them or they will be liable to stick together.

8 Heat the butter and honey with water in a pan. Simmer for 5 minutes then place in a small serving bowl.

9 Drizzle the honey mixture over the beghrir & then roll it up. Eat with your fingers & have fun -- .

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