Moroccan pancakes are served with honey-butter sauce. Best during Ramadan for breaking the fast or pre-dawn, but certainly great anytime.

rie1975
prep:
10 mins
cook:
35 mins
total:
1 hr 20 mins
additional:
35 mins
Servings:
6
Max Servings:
6
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Ingredients

Directions

  • Place the water, yeast, and sugar in a blender, and let stand without blending for 5 minutes, until the yeast softens and begins to form a creamy foam. Add the milk, flour, semolina flour, eggs, baking powder, and salt. Blend until the mixture is smooth, about 1 minute. Leave the mixture in the blender to rest for about 30 minutes.

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  • Heat a 5-inch nonstick skillet over medium-low heat. Blend the pancake mixture for about 10 seconds, to remix, and scoop 1/4 to 1/3 cup of batter into the heated skillet. Cook the beghrir until bubbles have formed and popped, and the top of the pancake is no longer shiny, about 3 minutes. Do not flip. Adjust the heat as necessary so that the bottoms of the pancakes are just starting to brown when the tops are dry. Blend the batter for 10 seconds or so after cooking 3 or 4 pancakes, to keep the batter fluffy.

  • To make the sauce, place the butter, honey, and flower-water flavoring in a microwave-safe bowl, and microwave on High setting until the butter is melted and the honey is hot, about 1 1/2 minutes. Stir the sauce, and drizzle about 1 tablespoon over each warm pancake to serve.

Nutrition Facts

453.97 calories; 9.5 g protein; 74.03 g carbohydrates; 14.49 g fat; 95.78 mg cholesterol; 675.68 mg sodium.Full Nutrition


Reviews (11)

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Most helpful positive review

Anonymous
12/27/2010
This recipe was great I wanted something interesting for Christmas morning and this was it. Came out exactly like the picture and it makes a ton. The syrup was also very different far from maple but better for it. I had no trouble finding seminola flour it is pricey but was sitting right there in the baking aisle. Overall definitely a recipe to play with!
(10)

Most helpful critical review

LoveNCyprus
07/17/2011
I was so excited to try this. I ate these in a B&B in Morocco 3 years ago and have been "craving" them since. Although the spongy texture was right with all the little bubbles the taste was not-so-great. If I make it again I will add more sugar to the batter and see if that helps at all. All the same thank you for sharing this exotic wisdom!
(4)
13 Ratings
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  • 3 Rating Star 3
Nelleke
02/28/2011
Wow! These are tasty beautiful and fun. I made these as written except that I omitted the orange-flower water from the sauce (I didn't have it in the house). The only change I would make next time is to cut the salt just a tad. My 2-year-old loved watching the lacy pattern emerge (though he was not quite so enthusiastic about the taste as I was).
(12)
Anonymous
12/27/2010
This recipe was great I wanted something interesting for Christmas morning and this was it. Came out exactly like the picture and it makes a ton. The syrup was also very different far from maple but better for it. I had no trouble finding seminola flour it is pricey but was sitting right there in the baking aisle. Overall definitely a recipe to play with!
(10)
angelas
09/14/2009
I could not find Semolina anywhere so I just used two cups of all-purpose flour. They turned out ok. not quite as "airy" as I have had before but not bad. You have to adjust the temperature on the stove a lot considering that you don't flip these and you can really taste any dark/burnt spots. I have had a lot of Moroccan food and am very excited to be able to learn how to cook it myself. Thanks for the recipe!!!
(9)
Anonymous
06/19/2014
My husband is Moroccan and when we were first together I made this recipe without realizing what a big deal it was. Let me tell you the look on his face was priceless and he said they tasted just like his mothers...a huge compliment. Since then I've made these numerous times and I've also eaten them in Morocco. This recipe is perfect! Thank you!
(5)
Kelly Barker
07/16/2012
These were amazing! I didn't have the time to make the orange flower water so I made the sauce with raw honey butter and a touch of vanilla extract then served the pancakes with fresh berries....delicious!!!! Better then regular pancakes anyday!
(5)
Robyn
07/30/2010
Anytime a recipe asks for semolina you can use farina/cream of wheat I was told there is no difference.. But since it asks for semolina flour (which is more ground) beware that using cow will make a slight difference since it's coarser. Haven't tried it with these pancakes but I have been looking for unique ways to eat my COW for breakfast so glad I stumbled on this!
(4)
LoveNCyprus
07/17/2011
I was so excited to try this. I ate these in a B&B in Morocco 3 years ago and have been "craving" them since. Although the spongy texture was right with all the little bubbles the taste was not-so-great. If I make it again I will add more sugar to the batter and see if that helps at all. All the same thank you for sharing this exotic wisdom!
(4)
moaa
03/25/2012
I'm sorry this didn't turn out so great. I love the idea of the holey tops but couldn't get passed texture. I only made 2 just to try then made the rest as crepes to use up the batter because I don't want it to go to waste. I'm sure there's potential in this recipe with minor tweaks.
(2)
Anonymous
01/11/2015
At first I was worried there wasn't enough yeast - other recipes use more. But these came out perfect! There really are thousands of holes and you can see through them when held to the light! We served these delicate pancakes brushed with the warm Honey-Butter-Orange Blossom Water Sauce. Please don't skip the sauce - it's delightful! These are seriously addictive:) they are very easy to make once you get the pan to the correct temperature - you may have to lower heat as the pan will retain heat as it cooks. Especially good for novice cooks to make since they don't need to be flipped. My kitchen is very cool and my yeast was close to Exp. date; So I also warmed the milk (used 1%)to 115". After blending I poured the mixture into a covered ovenproof bowl and placed in oven that was warmed on lowest temp for a few minutes then turned off with door cracked. I let the batter rest there for 1 hour. We made 4 at a time on an 11" non-stick griddle and also used an 8" omelet pan. The ones made in the pan were better shaped and about 5" round but we liked the smaller ones from the griddle better. I think the smaller ones would be better to roll and pass to guests as an appetizer - they're easier to eat with fingers. Thanks for the fantastic recipe!!! We'll definitely make it a regular!
(2)