BEGHRIR OR THREE-Hole Pancakes Moroccan food -
Type: Flavors of Morocco
Cooking time: 25 m
Total time: 1 hour
Number of people 12
INGREDIENTS
375 g fine durum wheat semolina
50 cl lukewarm water
1 C. 1 teaspoon salt
1 C. 1 teaspoon baking yeast
1 sachet of baking powder
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| BEGHRIR OR THREE-Hole Pancakes |
PREPARATION
Mix all the ingredients in a blinder for 3 minutes, marking pause times of 10 seconds
Pour the dough obtained in a bowl and let it rest for 15 minutes, small bubbles will form on its surface
Heat a non-stick pan, pour in the equivalent of a small ladle of dough and cook the pancake over medium heat
The pancake is cooked when the entire surface is covered with small regular holes
Remove the pancake, wipe the pan dry and repeat the operation until all the ingredients are used up
Pour the dough obtained in a bowl and let it rest for 15 minutes, small bubbles will form on its surface
Heat a non-stick pan, pour in the equivalent of a small ladle of dough and cook the pancake over medium heat
The pancake is cooked when the entire surface is covered with small regular holes
Remove the pancake, wipe the pan dry and repeat the operation until all the ingredients are used up
To serve:
in a saucepan over low heat, melt 100g of butter, 200g of honey and 3 tablespoons of fresh cream. Emulsify the preparation by whisking with a fork. Pour into a gravy boat and keep warm until ready to serve
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