Moroccan pancakes
Description
The baking is simple and quick. Prepare these soft and porous pancakes as follows: first, mix all the ingredients for the batter except the water. Warm the water first, then slowly pour it in a thin stream, constantly stirring. Let the batter rest for 45 minutes. Then, without stirring, start frying. Pour a portion of the batter into the center of the pan, without spreading it across the surface. Fry only on one side over medium heat so they don't brown too much. When the top of the pancake no longer sticks to your hand, it's ready. Before frying, melt butter with honey and brush each pancake on both sides with this mixture. Serve immediately, either warm or cooled. Perfect with tea.
Instructions
- 1
Step 1
Mix flour, semolina, sugar, salt, baking powder, and yeast.
- 2
Step 2
Add egg yolks and vegetable oil to the mixture.
- 3
Step 3
Slightly warm the water and gradually pour it into the dough, stirring constantly.
- 4
Step 4
Then leave the dough for 45 minutes to let it rise.
- 5
Step 5
Before frying the pancakes, melt the butter and honey in a separate container.
- 6
Step 6
Do not stir the finished batter. Pour part of the batter into the center of the pan without spreading it across the surface. Fry only on one side over medium heat so they don't brown. It's important to preserve their nice white color. Determine readiness by touching the top of the pancake—if it no longer feels sticky, it's ready to be removed.
- 7
Step 7
Immediately brush the finished pancake with honey sauce on both sides and serve right away.