Recipe of Perfect MOROCCAN SEMOLINA PANCAKES (BAGHRIR)
Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, Recipe of Favorite MOROCCAN SEMOLINA PANCAKES (BAGHRIR). One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from MOROCCAN SEMOLINA PANCAKES (BAGHRIR), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare MOROCCAN SEMOLINA PANCAKES (BAGHRIR) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make MOROCCAN SEMOLINA PANCAKES (BAGHRIR) is 16 5”. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must first prepare a few ingredients. You can cook MOROCCAN SEMOLINA PANCAKES (BAGHRIR) using 7 ingredients and 7 steps. Here is how you can achieve it.
Spongy, light and delicious, these Moroccan semolina pancakes are best dipped in honey or syrup, or spread with jam. They're easy to make.
Ingredients and spices that need to be Prepare to make MOROCCAN SEMOLINA PANCAKES (BAGHRIR):
- 1 1/2 cups fine semolina
- 3/4 cup all-purpose flour
- 1 tablespoon dry yeast
- 2 teaspoons baking powder
- 3 teaspoons sugar (as desired)
- 1/2 teaspoon salt
- 3 cups + 2 tablespoons lukewarm water
Instructions to make MOROCCAN SEMOLINA PANCAKES (BAGHRIR)
- Have your ingredients
- 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.
- Heat a nonstick crepe pan over medium heat. When hot, stir the beghrir batter with a ladle, then slowly pour some batter into the center of the pan, allowing it to spread outward into a circle on its own. (Don't swirl the pan as you would for a crepe.)
- Cook the pancake without turning until set with no wet spots, about one to two minutes. (You can test the pancake by touching it lightly; it should feel spongy and no batter should stick to your finger.) Transfer it to a clean towel to cool.
- Repeat with the remaining batter, adjusting the heat if necessary so that the bottoms of the pancakes don't become overly brown. Be sure to cool the beghrir in a single layer before stacking them, otherwise they'll stick.
- Serve beghrir dipped in syrup made from melted butter and honey, or serve with toppings and spreads on the side.
ENJOY 🌹
While that is by no means the end all be guide to cooking quick and easy lunches it's excellent food for thought. The stark reality is that this will get your creative juices flowing so you may prepare wonderful lunches for the family without the need to perform too terribly much heavy cooking from the practice.
So that is going to wrap this up for this special food Recipe of Any-night-of-the-week MOROCCAN SEMOLINA PANCAKES (BAGHRIR). Thank you very much for your time. I'm sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!