Beghrir (Moroccan Pancakes)
The mind doesn’t often formulate an image of pancakes when it considers Moroccan food. Instead, couscous, rustic tajine preparations, or even b’stilla are the recipes people tend to think of more often than pancakes. But Beghrir is extremely popular throughout Morocco – it’s just not often found on a restaurant menu.
These pale-yellow pancakes are made from semolina flour. The batter has yeast in it, which is why the top is covered with tiny holes that loosely resemble a honeycomb.
The ingredient list is short and the preparation is simple. The pancakes are cooked on a non-stick surface with little
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The mind doesn’t often formulate an image of pancakes when it considers Moroccan food. Instead, couscous, rustic tajine preparations, or even b’stilla are the recipes people tend to think of more often than pancakes. But Beghrir is extremely popular throughout Morocco – it’s just not often found on a restaurant menu.
These pale-yellow pancakes are made from semolina flour. The batter has yeast in it, which is why the top is covered with tiny holes that loosely resemble a honeycomb.
The ingredient list is short and the preparation is simple. The pancakes are cooked on a non-stick surface with little or no oil…and only on one side. If made correctly, Beghrir is very light – perfect with a bit of fresh fruit, dates, and almonds.
Difficulty: simple
Yield: makes about 12 pancakes (23-cm/10-inch pan)