Beghrir Moroccan Pancakes 10 Food

BEGHRIR (MOROCCAN PANCAKES)

Steps:

• Place the water, yeast, and sugar in a blender, and let stand without blending for 5 minutes, until the yeast softens and begins to form a creamy foam. Add the milk, flour, semolina flour, eggs, baking powder, and salt. Blend until the mixture is smooth, about 1 minute. Leave the mixture in the blender to rest for about 30 minutes.
• Heat a 5-inch nonstick skillet over medium-low heat. Blend the pancake mixture for about 10 seconds, to remix, and scoop 1/4 to 1/3 cup of batter into the heated skillet. Cook the beghrir until bubbles have formed and popped, and the top of the pancake is no longer shiny, about 3 minutes. Do not flip. Adjust the heat as necessary so that the bottoms of the pancakes are just starting to brown when the tops are dry. Blend the batter for 10 seconds or so after cooking 3 or 4 pancakes, to keep the batter fluffy.
• To make the sauce, place the butter, honey, and flower-water flavoring in a microwave-safe bowl, and microwave on High setting until the butter is melted and the honey is hot, about 1 1/2 minutes. Stir the sauce, and drizzle about 1 tablespoon over each warm pancake to serve.

ALGERIAN BAGHRIR -- PANCAKES WITH A MILLION HOLES!

Steps:

• Place the yeast in a small bowl & add a few tablespoons of the warm water. Whisk the two together well & set aside.
• Place all the dry ingredients in a bowl and mix together.
• Add the wet ingredients - including the yeast - to the dry, and whisk really well, making sure you break down any lumps. If you are concerned about lumps, try pouring the batter into a liquidizer & whizzing a few times.
• Once thoroughly combined, set aside for 30 minutes to allow the yeast to get to work.
• Lightly oil a heavy bottomed frying pan (cast iron works realy well). Heat the pan on a high heat. You won't get the 'million' holes unless your pan scorching hot! Sometimes, I cover the baghrir with a large glass lid which seems to help --
• Ladle a small amount of batter into the pan (I like them about 4") & cook until the baghrir is dried out - any patches of wet batter have solidified - this means it is fully cooked - this will only take a few minutes, don't be tempted to flip them!
• Remove from the pan & place on a plate, then cover with foil to keep warm.
• Repeat with the rest of the batter until you have run out.
• Melt the butter & mix in the honey until you have a runny honey butter.
• Dip each baghrir quickly into the honey butter & serve. Alternatively, you could just spoon a little bit on to each baghrir.

MOROCCAN HONEYCOMB PANCAKES (BEGHRIR)

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 (like thick cream). Cover with a towel & set aside to rest for 1-2 hours. (The longer you lest the batter rest the more holes will be in the pancakes).
• 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 (3-4 tbsp) 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 raw dough disappears. You do not want to bottom to turn brown so if you need to you can turn it over for a second or two to finish the top side.
• Place the pancakes in a large heatproof shallow bowl in overlapping circles and keep them warm until ready to serve. Do not stack them or they will be liable to stick together.
• Heat the butter and honey with water in a pan. Simmer for 5 minutes then place in a small serving bowl.
• Drizzle the honey mixture over the beghrir & then roll it up. Eat with your fingers & have fun -- .