These Moroccan pancakes are just a little bit life changing.
I know, I know, yeah sure they are. But you guys…you may never go back to your traditional ways of making pancakes again! Moroccan’s are so smart when it comes to their technique. Trust me, they have it all figured out. Let me explain. From just looking at these pancakes, you wouldn’t really see anything too different, but after the first bite…you’ll get it. Moroccan pancakes are the best! You see, instead of flipping the pancakes, as we traditionally do here in the U.S., Moroccan’s don’t flip. Yes, they only cook one side of the pancake. This allows the top side of the pancake to form little air pockets/bubbles on the surface. These bubbles create the perfect nooks and crannies for the honey butter to drip down into, allowing each and every bite to be filled with sweet honey butter. It is SO GOOD. Think of an English muffin, but in pancake form…with lots of honey butter. YUM. Plus, not having to flip makes cooking a breeze. Yes, please!
As I mentioned, honey butter is the traditional “syrup” used in Morocco, and I wouldn’t do it any other way. It is delish! Especially when topped with fresh berries or pomegranate arils. Try serving these up for your next Saturday morning breakfast or Sunday brunch, trust me, everyone is going to love them.
Moroccan Pancakes (Beghrir).
1. In a medium mixing bowl, combine the flour, semolina flour, instant yeast, and salt. Add the eggs and milk and mix until just combined. Let the better sit 10 minutes or up to overnight, covered in the fridge. Bring to room temp before serving.
2. Heat a large skillet or griddle over medium heat and lightly grease with oil. Pour about 1/4 cup batter onto the center of the hot pan. Cook until bubbles appear and the surface is no longer shiny, do not flip these. Repeat with the remaining bater.
3. In a small saucepan, melt together the honey and butter.
4. Serve the pancakes warm, drizzled with honey butter and a side of fruit.