Baghrir Moroccan Yeast Pancakes Recipe

Name: Baghrir Moroccan Yeast Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups milk, warm; 1 cup semolina flour; 1 1/2 cups flour; 1 1/2 teaspoons yeast; 1 pinch baking powder; 1/2 teaspoon turmeric; syrup; 1/2 cup honey; 3 tablespoons butter; 1/4 teaspoon orange flower water (optional)

Servings: persons

3 cups milk, warm
1 cup semolina flour
1 1/2 cups flour
1 1/2 teaspoons yeast
1 pinch baking powder
1/2 teaspoon turmeric
syrup
1/2 cup honey
3 tablespoons butter
1/4 teaspoon orange flower water (optional)

1
Blend the pancake batter in blender 3 minutes.
2
Pour into bowl and let rise until double.
3
In non-stick pan pour batter that is consistency of crepe batter into lightly oiled pan; oil the pan every time you make one.
4
Swirl like crepe batter.
5
Cook until dry on top; don't flip over; will resemble honeycombs.
6
Stack on towel; not on each other; will stick when warm.
7
Warm syrup ingredients together; pour over honeycomb side.

577

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups milk, warm, 1 cup semolina flour, 1 1/2 cups flour, 1 1/2 teaspoons yeast, and more.

Yes, Baghrir Moroccan Yeast Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Baghrir Moroccan Yeast Pancakes

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