Semolina Honeycomb Pancakes

Directions

Make the Batter :

Step 1Mix the semolina, flour and in a mixing bowl.In a blender, add in the lukewarm water along with jaggery and the yeast and process on low speed to blend.

Step 2Gradually add the dry ingredients.

Step 3Increase the processing speed and blend for a full minute, or until very smooth and creamy.

Step 4The batter should be rather thin, about the same consistency as crepe batter.

Step 5Pour the batter into a bowl, cover with a damp towel and leave to rest for 10 minutes or a bit longer, until the top of the batter is light and a bit foamy.

Cook the Beghrir :

Step 1Heat a small non-stick skillet over medium heat.

Step 2Stir the batter, and use a ladle to pour batter into the hot skillet. Pour carefully and slowly into the center and the batter will spread evenly into a circle. (Do not swirl the pan as you would for a crepe; the batter should spread itself.) Make the beghrir as large as you like.

Step 3Bubbles should appear on the surface of the beghrir as it cooks. Don’t flip the beghrir. It only gets cooked on one side.

Step 4 Cook for about two minutes, or until the beghrir doesn’t appear wet anywhere on the surface. It should feel spongy, but not sticky or gummy when you touch it lightly with your finger.

Step 5Transfer the beghrir to cool in a single layer on a clean kitchen towel. Once they are cool, they can be stacked without sticking.

Step 6 Repeat with the remaining batter. Serve plain with toppings on the side, or dip the pancakes in hot syrup. (See tips below.)

Recipe Note :

Note 1If the bubbles don’t form properly, the batter was probably too thick, or it has risen too long and bubbled too much. Try thinning it by stirring in an additional tablespoon or two of water. Leave the batter to rest for an additional 10 minutes before using.

Note 2Beghrir are best served with a syrup made from butter and honey.