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.)
Provided by FDADELKARIM
Categories Breakfast
Time 1h55m
Yield 25-30 pancakes
Number Of Ingredients 13
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 -- .
HONEYCOMB YEAST CREPES (BEGHRIR)
Make and share this Honeycomb Yeast Crepes (Beghrir) recipe from Food.com.
Provided by Engrossed
Categories Breakfast
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Stir together the flour and yeast in a mixing bowl.
- Add the egg, then slowly pour in the water while stirring. Then beat until a smooth batter is achieved, the consistency of heavy cream. Set aside for 1 hour.
- Oil a griddle or heavy frying pan and heat over a medium heat.
- Pour about 3 tbsp of batter into the pan, rotating the pan so the batter flows evenly over the surface. Cook until bubbles appear and burst on the surface and the underside is light golden brown.
- Serve immediately or transfer to a large plate and keep warm while frying the remaining batter. *A heat proof plate atop a pot of simmering water should work well.
- Arrange the crepes in an overlapping circle around the plate, rather than stacking them as this makes them tough.
- Serve warm with melted butter, and warm honey flavored with orange-flower water, trickled over.
Nutrition Facts : Calories 482.2, Fat 2.6, SaturatedFat 0.6, Cholesterol 52.9, Sodium 23.3, Carbohydrate 96.6, Fiber 4, Sugar 0.4, Protein 15.6
BAGHRIR MOROCCAN YEAST PANCAKES
Make and share this Baghrir Moroccan Yeast Pancakes recipe from Food.com.
Provided by Dienia B.
Categories Breakfast
Time 2h10m
Yield 12 pancakes
Number Of Ingredients 9
Steps:
- Blend the pancake batter in blender 3 minutes.
- Pour into bowl and let rise until double.
- In non-stick pan pour batter that is consistency of crepe batter into lightly oiled pan; oil the pan every time you make one.
- Swirl like crepe batter.
- Cook until dry on top; don't flip over; will resemble honeycombs.
- Stack on towel; not on each other; will stick when warm.
- Warm syrup ingredients together; pour over honeycomb side.
Nutrition Facts : Calories 216.4, Fat 5.5, SaturatedFat 3.3, Cholesterol 16.2, Sodium 57.5, Carbohydrate 36.8, Fiber 1.1, Sugar 11.7, Protein 5.7
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- Use a blender or food processor to combine all ingredients. Blend on medium to high speed for a solid minute to yield a smooth, creamy batter. If you notice anything sticking to the pitcher or bowl, interrupt the blending to scrape down the sides.
- Transfer the batter to a bowl and cover with plastic wrap. Leave to rest for about 10 to 15 minutes, or until the batter appears light and foamy with lots of tiny bubbles.
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