One of the many pleasures of staying in Morocco is watching the sun get up and having lovely warm Moroccan pancakes served at breakfast, dripping with butter and honey, makes all things in life seem good!
10gm dried yeast
1/2 tsp sugar
200gm fine semolina (now available from Maroque)
60gm plain flour
1/2 tsp salt
2 eggs150ml warm milk
450ml warm water
oil for frying
Butter and honey to serve
1/2 tsp sugar
200gm fine semolina (now available from Maroque)
60gm plain flour
1/2 tsp salt
2 eggs150ml warm milk
450ml warm water
oil for frying
Butter and honey to serve
1. mix the yeast and sugar into 100ml of the warm water in a small bowl. Leave the mixture to sit for about 15 minutes until it is bubbly.
2. Mix the semolina, flour and salt into a large bowl. Make a well in the centre and add the eggs. Add the milk and water slowly mixing well until all is added.
3. Add the bubbly yeast mixture and continue beating for 5 minutes. Cover the bowl and leave the batter in a warm place to rise for 2 hours. (A late breakfast)
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