This recipe is a traditional Moroccan pancake. It’s easy and quick as there is no need to wait for the dough to rise A perfect one, should be round, spongy in its texture, and with hundreds of holes evenly spread all over its surface.
Ingredients
2 cups of fine semolina
3 cups of warm water
2 cups and a ½ cup of milk
1 cup of all-purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon yeast
1 teaspoon baking powder
Directions:
In a blender, pour warm water, and milk, add the semolina, all-purpose flour, salt, sugar, and yeast, and process to blend. Then add the baking powder and blend again. A perfect batter should be thin but consistent.
Cooking the pancake:
Heat a non-stick skillet over low heat. Use a ladle to pour the batter and spread it evenly into a circle.
Once holes are spread evenly over the pancake surface, flip it to the other side for only a couple of seconds then transfer to a dry towel. Repeat the same until the batter is over.
Serve with olive oil and honey.
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