Moroccan Baghrir Pancakes
Ingredients
- 1 tsp dried yeast
- 1 tsp caster sugar
- 100g fine semolina flour
- 100g plain flour
- 2 large free-range British Lion eggs, beaten
- 1 tbsp olive oil
- icing sugar and pomegranate seeds, to serve
Method
- 1
Mix the yeast and sugar in a jug with 300ml warm water and leave for 10 mins in a warm place until it is frothy.
- 2
Place the flours in a large bowl, stir in the yeast mixture, eggs and olive oil and beat well until smooth. Now leave the mixture in a warm place until it has doubled in size – about 40 mins.
- 3
Heat a large non-stick frying pan, drizzle a little oil over the centre and wipe around the pan with kitchen roll. Pour a ladleful of the mixture into the hot pan, and tilt the pan so that it thinly coats the surface - it should have lots of holes. When the surface has dried, flip over and cook for a further minute. Repeat to make a further seven pancakes. Keep warm.
- 4
To serve, transfer to a plate, dust with icing sugar and serve with pomegranate seeds.
PER SERVING: 3.9 FAT (Excluding extras)
Moroccan Baghrir Pancakes was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 1 tsp dried yeast
- 1 tsp caster sugar
- 100g fine semolina flour
- 100g plain flour
- 2 large free-range British Lion eggs, beaten
- 1 tbsp olive oil
- icing sugar and pomegranate seeds, to serve
- 1
Mix the yeast and sugar in a jug with 300ml warm water and leave for 10 mins in a warm place until it is frothy.
- 2
Place the flours in a large bowl, stir in the yeast mixture, eggs and olive oil and beat well until smooth. Now leave the mixture in a warm place until it has doubled in size – about 40 mins.
- 3
Heat a large non-stick frying pan, drizzle a little oil over the centre and wipe around the pan with kitchen roll. Pour a ladleful of the mixture into the hot pan, and tilt the pan so that it thinly coats the surface - it should have lots of holes. When the surface has dried, flip over and cook for a further minute. Repeat to make a further seven pancakes. Keep warm.
- 4
To serve, transfer to a plate, dust with icing sugar and serve with pomegranate seeds.
PER SERVING: 3.9 FAT (Excluding extras)
Moroccan Baghrir Pancakes was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
