Moroccan Pancakes (Beghrir)
Breakfasts • Moroccan
Description
There are several secrets to successfully making these pancakes that must be followed precisely; otherwise, the pancakes will not turn out as they should: 1. DO NOT heat the pan! The batter is always poured onto a cold pan and cooked over medium heat on only one side. After each pancake, turn the pan upside down, place it under a stream of cold water, and hold it for about 15 seconds until it cools down. Then place it back on the heat and pour the batter in the center. 2. The batter is poured strictly in the center and is NOT spread across the pan, as we do with regular pancakes. 3. If the batter is too thick, the pancakes will not bubble actively. 4. Do not mix the prepared batter vigorously. Only mix lightly if necessary. 5. The batter is ready to use when small, even bubbles appear on it and it is actively rising, but do not hold the batter until it has fully risen and a thick foam forms on top.
Ingredients
- Wheat Flour 10 oz
- Semolina 5 oz
- Egg white 2 pieces
- Sugar 1 tablespoon
- Olive Oil 1 teaspoon
- Salt a pinch
- Baking Powder a pinch
- Water 30 fl oz
- Dry yeast ½ teaspoon
Step-by-Step Guide
Step 1
Mix all the dry ingredients, add the yolks and olive oil, gradually adding water, and beat everything with a mixer for about 2 minutes until the consistency is like that of thin pancake batter. Cover and let rise for at least 45 minutes, up to a maximum of 1 hour.
Step 2
Now let's start cooking. There is no need to pour oil into the pan; just moisten a paper towel with oil and wipe the pan with it. I didn't do this for every pancake (but it depends on the pan). Grease it at first, then as needed. Pour the batter in the center (I don't have a small pan, but this one worked well too). It will gradually start to bubble. The pancakes cook quickly; carefully remove them with a spatula when the top is no longer sticky to the hand. Do not flip! Once you remove the pancake, spread it with sauce, and continue stacking them on top of each other.
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