Are you tired of eating the same old banana pancakes? Here is a Moroccan pancake by the name of Baghrir that I promise you will soon become your favorite.
- 2 cups Fine Semolina Or Corn Flour
- ¾ cups All purpose flour
- ¼ ounce, liquid Active dry yeast
- ¼ teaspoons baking powder
- ½ teaspoon Salt
- ½ teaspoon Sugar
- 1 Egg
- 1 cup Milk (hot but pleasant to the touch)
- 2 cups Lukewarm water
Add all the ingredients of the Baghrir in the container of a blender and mix until obtaining a homogeneous paste. Transfer the mixture to a large bowl and let sit at room temperature for 30 minutes to an hour.
Heat a medium non-stick chef’s skillet over medium heat until very hot. Gently stir the batter with a spoon to make it a little lighter. Pour a ladleful of batter into the skillet and cook until the surface is porous and the batter is dry, 1 to 2 minutes. Baghrir only cooks on one side, so there is no need to flip it.
Prepare the syrup by melting the butter and honey over low heat until hot and sizzling, 2 to 4 minutes. Generously garnish the Baghrir with syrup and serve immediately. Store the remaining Baghrir covered in the refrigerator and microwave it for 15-20 seconds before use.