Moroccan Baghrir Pancakes
Ingredients
- 100 g semolina (about 1/2 heaped cup)
- 50 g plain flour (1/3 cup)
- 1/2 tsp dry yeast
- 1/2 tsp sugar
- 1 tsp baking powder
- 1/2 tbsp apple cider/ white vinegar
- A pinch of salt
- Turmeric (optional)
- 300 ml water (1 1/5 cup)
Preparation
In a blender, add semolina, plain flour, dry yeast, salt, sugar, and water and blend until combined. The batter should be thin, more like a crepe than a pancake.
Add the mixture to a bowl and mix in baking powder and vinegar. You can also mix in a pinch of turmeric for a more yellow color.
Cover and let it rest for about 10 to 15 minutes.
Heat up some olive oil in a pan and pour a small ladle of the batter in the center of the pan to keep the round shape.
Cook on low to medium heat until bubbles form and the batter is fully absorbed; unlike regular pancakes, do not cook on both sides.
Serve with syrup, jam, or your favorite toppings.
