Moroccan Honeycomb Pancakes Beghrir Recipes

BEGHRIR (MOROCCAN PANCAKES)

Beghrir (Moroccan Pancakes) image

Moroccan pancakes are served with honey-butter sauce. Best during Ramadan for breaking the fast or pre-dawn, but certainly great anytime.

Provided by rie1975

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes

Time 1h20m

Yield 6

Number Of Ingredients 12

Ingredients

1 cup warm water (115 degrees F/46 degrees C)
½ teaspoon active dry yeast
½ teaspoon white sugar
1 cup milk
1 cup all-purpose flour
1 cup semolina flour
2 eggs
2 teaspoons baking powder
1 teaspoon salt
6 tablespoons butter
¾ cup honey
1 teaspoon orange-flower water, or to taste

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.

Nutrition Facts : Calories 353.8 calories, Carbohydrate 53.8 g, Cholesterol 95.8 mg, Fat 14.2 g, Fiber 0.7 g, Protein 6 g, SaturatedFat 8.4 g, Sodium 675.4 mg, Sugar 37.2 g

BAGHRIR (MOROCCAN 1,000-HOLE PANCAKES)

Baghrir (Moroccan 1,000-Hole Pancakes) image

These lacy baghrir pancakes from Maghreb are cooked only on one side, which gives them an incredibly light and delicate texture.

Provided by Salma Hage

Yield Serves 4

Number Of Ingredients 11

Ingredients

1½ cups (8 oz/225 g) fine semolina
⅓ cup (1¾ oz/50 g) all-purpose (plain) flour
2 heaped tablespoons golden superfine sugar
¼ oz (7 g) fast-acting dried yeast
¼ teaspoon fine salt
2 cups (16 fl oz/475 ml) warm water
1½ teaspoons baking powder
Butter, for frying
Fruit compote
Greek yogurt
Honey, for drizzling

Steps:

Measure the semolina, flour, sugar, yeast, and salt into a blender, add a quarter of the water, and blend over a medium-low speed until the mixture is completely smooth and no lumps are visible.
Add the rest of the water and the baking powder and blend again for a few seconds. Cover the blender with a lid or a clean dish towel and set aside in a warm place for an hour or so.
Heat a non-stick frying pan over a medium-high heat. Melt a small amount of butter in the pan and when it's foaming and the butter is smoking hot, pour about ⅓ cup (2½ fl oz/80 ml) of the batter into the pan and swirl to create a thin pancake. Cook on one side until the top of the pancake is dry and lots of holes are visible on the surface. Do not flip and cook them on the other side, but stack them with pieces of parchment (baking) paper between them (otherwise they will stick).
Serve with compote, yogurt, and a drizzle of honey.

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