Moroccan semolina pancakes
Ingredients
- 5ml/1tsp dried yeast
-
5ml/1tsp caster sugar
-
100g/4oz fine semolina flour
-
100g/4oz plain flour
-
2 large British Lion eggs, beaten
-
15ml/1tbsp olive oil
Preparation time: 10 mins, cooking time: 10 mins, serves: 8.
Try this recipe for Moroccan semolina pancakes for a truly international taste
Method
- Mix the yeast and sugar in a jug with 300ml/1/2pt warm water, leave for 10mins in a warm place until it is frothy
- 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 40mins
- Heat a large non-stick frying pan until hot, drizzle a little oil over the centre and wipe around the pan with a piece of kitchen paper. Pour a ladleful of the mixture into the hot pan, and tilt the pan so that it thinly and evenly coats the surface of the pan - it should have lots of honeycomb holes. When the surface has dried, turn over the pancake and cook for a further 1 min. Repeat to make about 7 pancakes in the same way, keeping them warm in between
- To serve, transfer to a plate, dust with icing sugar and serve with pomegranate seeds