Beghrir (Moroccan “Honeycomb” Pancakes)

Beghrir (Moroccan “Honeycomb” Pancakes)
One of our favorite ways to enjoy Saffron & Vanilla Infused Honey is on Beghrir, the crepe-like pancakes traditional in Moroccan cuisine. Crisp and golden on the bottom, pale and tender on top, their delicate flavor comes from semolina flour and a leavening with yeast. Saffron, cultivated in North Africa since ancient times, flavors the honey that is poured over the top, soaking into every nook and cranny of the honeycombed surface.
Ingredients:

1/2 cup warm water
1/2 teaspoon wildflower or clover honey
2 teaspoons active dry yeast (1 packet)
1 1/2 cups semolina flour
2 cups all-purpose flour
1 teaspoon sea salt
2 tablespoons toasted sesame seeds
2 eggs
2/3 cup milk
1 3/4 cups water
Butter for cooking pancakes

Directions:

 

 

Place the warm water in a small bowl and stir in the honey. Sprinkle the yeast over the top, stir well, and set aside while the yeast develops, approximately 10 minutes. In the meantime, whisk together the flours, salt and sesame seeds in a large bowl. In a separate bowl, whisk the eggs with the milk and water. Pour this mixture over the flours, add the yeast liquid, and use a hand mixer to combine until the batter is smooth and light (and blowing soft bubbles). The consistency should be that of a thin batter, a little thicker than heavy cream. Cover with a towel and place in a warm, draft-free spot to rise for an hour.

 

When you are ready to cook the beghrir, preheat a large non-stick pan or a griddle over medium to medium high heat. When hot, swirl a little butter around the pan to coat it. Ladle approximately 3 tablespoons of batter onto the pan to form a small circle. The batter should spread to form a thin pancake, about 1/4 inch high. If the batter is too thick, add a little water until you reach the desired consistency. Adjust the heat as necessary.

 

Ladle circles of batter into the pan or griddle until it’s full, but the pancakes are not touching. Cook on ONE side until the surface is covered with tiny holes, the bottom of the pancake is crisp and golden-brown, and the top has set. Remove the pancakes from the pan and transfer to a low oven to keep warm.

 

Serve with a generous drizzle of saffron & vanilla infused honey and more butter if desired.

 

Refrigerate any unused portion of the batter overnight, or up to 3 days.

 

 

 

 

Products suggested for this recipe:



Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

info@earthy.com

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