Moroccan Honeycomb Pancakes Beghrir

These moroccan pancakes have a light spongy texture. They are cooked on one side in a griddle or flat earthenware pan so that little holes prick the top & give it the attractive honeycomb appearance. Beghrir is often served with honey & melted butter. This recipe makes a large number of pancakes. They can be stored in the refrigerator for 3-4 days. To cut down on cooking time i use a griddle so i can make several pancakes at a time. If you use fast rising yeast the batter may thicken as it sits. Try making 1 or 2 pancakes & if they seem too thick then add a small amount of water to the batter, a couple of spoonfuls. This should take care of the problem. (the prep time the rest time for the batter.)

Steps

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.

Mix the water & milk together & let it sit out until lukewarm.

Beat the eggs & then add them to the milk mixture.

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.

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.

Cover with a towel & set aside to rest for 1-2 hours.

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

Gently stir the batter then pour 1 small ladle 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.

Ingredients

dry active yeast, sugar, warm water, all-purpose flour, fine semolina, salt, eggs, water, milk, canola oil, butter, honey