Moroccan pancakes made from foamy dough are called "Bargir". They are also called "a thousand and one holes" - these are unusual thick porous pancakes with a lot of holes, and they are baked only on one side. Such pastries are a great option for fasting days, because pancakes are baked without milk and eggs. It is very simple to prepare them, see the step by step recipe. From this amount of ingredients, 7 pancakes are obtained.
Appointment: For breakfast / For afternoon tea
Main Ingredient: Cereals / Flour / Semolina
Dish: Baking / Pancakes
Cuisine geography: African / Moroccan
Diet: Lean meals / Vegetarian food
- Semolina - 125 Grams (fine crushing)
- Wheat flour - 2 tbsp. spoons
- Sugar - 1 Tbsp. the spoon
- Yeast - 0.5 Teaspoons (dry, quick-acting)
- Baking powder - 1 teaspoon
- Salt - 0.25 Teaspoons
- Water - 250 Milliliters
- Vegetable oil - 0.5 Teaspoons
How to make "Moroccan pancakes from frothy dough"
Prepare your ingredients.
Dissolve yeast in warm water.
Pour yeast water into a bowl for beating, add salt, sugar, semolina, flour.
Add baking powder to the beaten dough and beat again.
After beating, the dough is already covered with bubbles, but that's not all. Cover the dough with cling film and place in a warm place to ferment for another 30 minutes.
After 30 minutes of fermentation, the dough should be mixed.
Use a small scoop to make all the pancakes the same size.
Before baking the first pancake, pour some vegetable oil into a preheated pan, rub it with a paper napkin. Pour in the dough, but do not flatten it over the surface of the pan to keep any bubbles.
These pancakes are baked on one side only. Readiness is determined by how the dough on the top side is no longer moist. On the other hand, they turn out to be rosy. There is no need to turn the pancakes to the other side.
The classic version of serving Moroccan pancakes is a sauce made from melted butter and honey, in a 1: 1 ratio. My version is lean, I complemented the pancakes with jam and jam. Enjoy your meal!