Moroccan Pancakes with Honey & Butter

OK, let me start by saying these are fabulous little packages of joy. Similar to English crumpets but much lighter in texture – Light and fluffy and dotted with tiny air holes they make a perfect breakfast. Being a yeast based pancake, they do take a little forward planning (ie. getting up early), but nothing too dramatic. The results are worth the planning – I could have eaten them all day. We ate ours with a little good quality butter and some even better quality Tasmanian honey and a spritz of lemon. I have made them a few times now and have also eaten them with fresh mango and oranges and yoghurt to equal applause. They’re great.

INGREDIENTS:
3 teaspoons dried yeast
125g cup plain flour
125g fine semolina
1 egg
1/2 cup milk (room temperature)
1/4 teaspoon salt
oil for frying
Butter
Honey

DIRECTIONS:
Mix the yeast with 1/4 cup luke warm water, mix in 2 teaspoons of the flour. Cover and leave for 15 minutes to froth up.
Sieve the flour, semolina and salt together in a large mixing bowl. Mix the eggs with the milk. Make a well in the flour then pour in the eggs, yeast mix and 1 cup water. Beat everything together with a whisk until a thick cream is formed (you may need to add more water to achieve the right consistency). Cover and leave somewhere warm for 1 hour to froth up a little.

Brush a little oil into a large frying pan and heat over a medium temperature. With a small ladle (about 3 tablespoons) spoon some batter into the pan to create a 4″ size cricle. Spoon in 3-4 more, depending on the size of your pan. Cook on one side for 3-4 minutes until browned and dry on top. Little bubble holes should appear all over the surface. Turn over and cook for 1 minute. Remove from the pan and repeat with the remaining batter.

SERVING:
Serve hot, smothered with butter and honey

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