Moroccan pancakes made from foamy batter
Description
The recipe won't take much time. Moroccan pancakes made from a foamy batter are called "Bargir". They are also called "a thousand and one holes" — these are unusual thick porous pancakes with a large number of holes, and they are baked only on one side. This type of baking is an excellent option for fasting days, because the pancakes are made without milk and eggs. Cooking them is very simple, see the step‑by‑step recipe. This amount of ingredients yields 7 pancakes. They can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Dissolve the yeast in warm water.
- 3
Step 3
Pour the yeast water into the mixing bowl, then add salt, sugar, semolina, and flour.
- 4
Step 4
Add the leavening agent to the beaten batter and beat it again.
- 5
Step 5
After beating, the dough has already become covered with bubbles, but that's not all. Cover the dough with plastic wrap and place it in a warm spot to ferment for another 30 minutes.
- 6
Step 6
After 30 minutes of fermentation, the dough should be mixed.
- 7
Step 7
Take a small ladle so that all the pancakes turn out the same size.
- 8
Step 8
Before cooking the first pancake, pour a little vegetable oil onto the heated pan and spread it with a paper towel. Pour the batter, but do not smooth it over the surface of the pan, so as to preserve all the bubbles.
- 9
Step 9
These pancakes are cooked only on one side. Doneness is determined by how the batter on the top side stops being wet. On the other side they become golden. You don't need to flip the pancakes to the other side.
- 10
Step 10
The classic way to serve Moroccan pancakes is a sauce made from melted butter and honey, in a 1:1 ratio. My version is Lenten, I complemented the pancakes with jam and preserves.