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Moroccan Pancakes

Yields1 ServingPrep Time30 minsCook Time10 minsTotal Time40 mins

A delicious alternative to French crepes!

 ½ sachet of Saf-instant Baker’s dry yeast
 200 g Durum wheat semolina flour
 20 g Flour
 ½ tsp Salt
 1 Egg
 400 ml Water
1

Mix the water and the yeast. Add the beaten egg, then the flour, semolina flour and salt.

2

Leave the batter to rise for around 30 minutes – it is ready when it starts to produce bubbles.

3

Once the batter has risen, heat a non-stick pan. Stir the batter well and pour a ladleful into the hot pan. Cook over a gentle heat, holes will form on the surface of the pancake.

4

When the top is cooked, remove the pancake from the pan and put it on a plate, smooth side down.

Tip
5

Do not allow the pancakes to overlap when they are hot or they will stick together.