Whereas American pancakes are soft and fluffy, these are soft and chewy – basically a larger, thinner version of English muffins, though made with milk. For a lighter version, you can replace the three quarters of a cup of milk with water. In Morocco, these pancakes are sold on the street as a morning snack or made at home, usually for breakfast, served with butter and honey. I often replace the butter with thick yogurt. These delicious pancakes also reheat really well, so you can easily prepare them the night before and keep them covered until morning to reheat in a medium oven before serving.
sweet moroccan pancakes
- two hundred grams of fine semolina
- fifty grams of all-purpose flour
- one teaspoon of instant yeast
- half a teaspoon of fine sea salt
- one large egg
- four hundred and twenty milliliters of whole milk
- vegetable oil, for frying
- unsalted butter, for serving
- honey, for serving
Mix the semolina, flour, yeast, and salt in a large mixing bowl.
Pour milk into a measuring jug, beat the egg and stir it into milk.
Gradually add the milk mixture to the semolina and whisk together for about ten minutes, until you have a creamy batter.
Cover with plastic wrap and let it sit in a warm place for two hours.
When the batter is bubbly, lightly oil a non-stick frying pan and place over medium heat. When the pan is hot, pour in a ladle full of batter.
Cook on one side for two minutes, or until the top has become completely pockmarked and dry. The pancake will be smooth and golden on the cooked side.
Transfer to a clean kitchen towel and finish marking the rest of the pancakes. Oil the pan again after making the second pancake and again after the fourth pancake.
Serve the pancakes with butter and honey.
These pancakes freeze well; all you have to do it put them frozen into a hot oven to defrost and heat in one go.