MOROCCAN PANCAKES
Mourad Lahlou, the chef of Aziza in San Francisco, has invented entirely new breads like harissa-spiked rolls, grilled semolina flatbreads and these delicate lacy pancakes (beghrir) made with almond flour.
Provided by Julia Moskin
Categories breakfast, quick, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a bowl, combine yeast and sugar. Stir in 1/4 cup warm water and let it rest about 10 minutes, until bubbling. In another bowl, combine the three flours, salt and turmeric (if using) and set aside.
- In a small bowl, combine baking powder and 3 tablespoons warm water, stirring to dissolve. Pour into a blender and add 1 1/2 cups warm water, the milk and the yeast mixture. Blend on low speed just to combine. With the blender running, gradually add the dry ingredients.
- Pour batter into a bowl, cover with a towel and set aside at least 1 1/2 hours, until doubled in size and very bubbly. Batter can be used immediately or refrigerated overnight.
- When ready to cook, stir to deflate. Batter should be a little thicker than heavy cream; thin with warm water if necessary. Heat a heavy nonstick (or very well seasoned cast-iron) skillet over medium heat. (If you have a nonstick pan for silver dollar pancakes, use that.) Pour 1/4 cup batter into the pan (or, for silver-dollar size, a heaping tablespoon). Cook at a very gentle sizzle for about 3 minutes, until the top is covered with holes and completely set; the bottom should be golden and lacy. Repeat with remaining batter.
- Meanwhile, combine equal amounts of honey and butter in a small microwaveable pitcher or bowl. Heat until hot, smooth and pourable; thin with warm water if necessary.
- Serve pancakes immediately, with hot honey-butter mixture. Or slide onto a baking sheet covered with a kitchen towel and top with another towel to keep warm. Cooled pancakes can be briefly reheated in microwave.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 1 gram, Carbohydrate 29 grams, Fat 11 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 214 milligrams, Sugar 3 grams, TransFat 0 grams
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Mb Jamil
j-mb@yahoo.comThese pancakes were a nice change from my usual breakfast routine. I'll definitely be making them again.
DXKramer
dxkramer@yahoo.comI've made these pancakes several times now and they're always a hit. They're so easy to make and they're always delicious.
Durgesh Gautam
durgeshg78@hotmail.comThese pancakes are so good! I love the crispy edges and the fluffy interior.
Yumna Hani
hani_yumna@yahoo.comI'm not sure what I did wrong, but my pancakes turned out really dry. I think I might have overcooked them.
Maroof Umar
m_umar@yahoo.comThese pancakes were easy to make and they turned out great! I'll definitely be making them again.
Lwane Johanna
l_johanna98@hotmail.comI love the nutty flavor of these pancakes! They're perfect with a dollop of honey or syrup.
Dipen Uranw
du60@yahoo.comThe pancakes were good, but they didn't turn out as light and fluffy as I was hoping.
Muhammad Haroon
muhammad95@yahoo.comThese pancakes were a bit too dense for my taste. I think I'll try using a different recipe next time.
FJ FIROJ
fj-f40@gmail.comI've never had Moroccan pancakes before, but I'm so glad I tried this recipe. They're so flavorful and unique. I will definitely be making these again.
ibrahim usman
iu@hotmail.frI made these pancakes for my family this morning and they were a hit! The kids loved them and my husband said they were the best pancakes he'd ever had. I'll definitely be making these again.
Tekila Anderson
a-tekila20@hotmail.co.ukThese Moroccan pancakes are a delicious and easy-to-make breakfast or brunch dish. The pancakes are light and fluffy, with a slightly crispy exterior. I especially enjoyed the nutty flavor of the semolina flour.