Moroccan Semolina Pancakes recipe
for 4 persons | preparation: 20 min | wait: 30 min

Ingredients

7 g dried yeast
200 g fine semolina
60 g wheat flour
Salt
1 egg, lightly beaten
seeds from 1 pomegranate 75 g butter
3 tbsp sunflower oil clear runny honey

Instructions

Put the yeast in a small bowl and stir in 2 tablespoons hot water. Let the mixture stand for 5 minutes.

Mix the semolina, flour and a little salt in a bowl, make a well in the middle and pour in the yeast mixture. Stir the egg by the yeast mixture. Add 4 ½ dl of lukewarm water and beat with a whisk or mixer a smooth batter. Let it rest for 30 minutes.

Melt the butter in a small pan. Heat a frying pan and cover the bottom with a little oil. Stir the batter well. Scoop a gravy Spoon batter into the pan and spread the batter what. Let the pancakes over medium heat at the bottom nice light brown colour (the top should be dry and develop cavities).

Take the pancakes from the pan and get them through butter. Sprinkle with the pomegranate seeds and serve them with the honey.

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