Saturday, June 8, 2013

Baghrir - Moroccan pancakes

1 1/2 cup semolina
3/4 cup all purpose flour
3 cups water
1 Tbsp sugar
1/2 tsp salt
1 tsp baking soda
1 sachet dry yeast
1/4 tsp turmeric - optional
Olive Oil - optional

1) Warm 3-4 Tbsp of water, add yeast and wait until it is frothy (10-15 mins). Mix this with remaining ingredients. Either mix with hand to remove any lumps. or use a blender - easier this way.
3) Put the batter in a large container (The batter will raise at least 3 folds) - cover with plastic cling wrap and keep it in a warm place for an hour.
4) Remove the plastic wrap, and mix the batter with a ladle.
5) Heat a pan (medium heat), pour a ladle-ful of batter and ease it into a circle. Add 3-4 drops of olive oil on the top.
6) Flip to the other side once the underside is done (2-3 minutes). Remove within 5-10 seconds.

Tip 1: Traditionally, it is served with a syrup of honey and butter.
But if you are troubled by a lack of sweet tooth like me - serve with chutney/saagu ( as it is quite similar to set dosa) ;-)
Tip 2: Pancakes usually use eggs - the flour here serves as a vegan substitute :)

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