If you love pancakes you’ll love this Moroccan honeycomb pancakes. They are very light, soft and fluffy which when warm just melt in your mouth. The pancake has yeast in it which allows for the holes to form and is only cooked on one side.
It’s very easy to make as you just need to blend all the ingredients together and leave to rise.
In Moroccan these are not eaten plain and usually soaked in honey and butter or Amlou nut butter. These are usually eaten for breakfast or for an afternoon snack and goes perfectly with a glass of Moroccan Mint Tea!
If your pancake doesn’t have the holes as below, please read notes below.
Preparation Time 5 mins
Resting Time 20 mins
Cooking Time 20 mins
- 250g fine semolina
- 50g plain flour
- 1 tbsp dry yeast
- 2 tsp baking powder
- 1/2 tsp salt
- 350ml tepid water
- 1 tsp sugar (optional)
- In a blender add all ingredients together except the baking powder and blend for 1-2 minutes until you get a nice smooth and creamy consistency. It needs to be similar to crepe style batter.
- Then add the baking powder and blend for a further 30 seconds.
- Leave the batter to rest for 20 mins
- In a non-stick frying pan, heat the pan well and then reduce to medium heat.
- Add the batter in the middle and leave to cook until all the pancake is cooked. Do not swirl or touch the pan as the batter will form a natural circle.
- Once cooked place the pancakes on a tray or the kitchen counter to cool down. Do not pile them up when warm.
- Repeat until you have used up all the batter.
- Serve with jam, honey or amlou and Bsaha!
- If the consistency is a little thick, then add a little water to make the batter thin
- Best served with honey and butter. This is made with equal parts honey and butter melted in the frying pan, then gently place the pancakes to soak up. Don’t worry they won’t be too sweet.
- Another way is to reheat the pancakes, spread some butter and jam.