Moroccan Pancakes From Foamy Dough - A Step By Step Recipe With A Photo

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Moroccan Pancakes From Foamy Dough - A Step By Step Recipe With A Photo
Moroccan Pancakes From Foamy Dough - A Step By Step Recipe With A Photo

Video: Moroccan Pancakes From Foamy Dough - A Step By Step Recipe With A Photo

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Video: How to make Moroccan pancake 2023, February
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Cooking description:

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

Ingredients:

  • 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

Servings: 7

How to make "Moroccan pancakes from frothy dough"

Moroccan pancakes from foamy dough - photo step 1
Moroccan pancakes from foamy dough - photo step 1

Prepare your ingredients.

Moroccan pancakes from foamy dough - photo step 2
Moroccan pancakes from foamy dough - photo step 2

Dissolve yeast in warm water.

Moroccan pancakes from foamy dough - photo step 3
Moroccan pancakes from foamy dough - photo step 3

Pour yeast water into a bowl for beating, add salt, sugar, semolina, flour.

Moroccan pancakes from foamy dough - photo step 4
Moroccan pancakes from foamy dough - photo step 4

Add baking powder to the beaten dough and beat again.

Moroccan pancakes from foamy dough - photo step 5
Moroccan pancakes from foamy dough - photo step 5

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.

Moroccan pancakes from foamy dough - photo step 6
Moroccan pancakes from foamy dough - photo step 6

After 30 minutes of fermentation, the dough should be mixed.

Moroccan pancakes from foamy dough - photo step 7
Moroccan pancakes from foamy dough - photo step 7

Use a small scoop to make all the pancakes the same size.

Moroccan pancakes from foamy dough - photo step 8
Moroccan pancakes from foamy dough - photo step 8

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.

Moroccan pancakes from foamy dough - photo step 9
Moroccan pancakes from foamy dough - photo step 9

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.

Moroccan pancakes from frothy dough - photo step 10
Moroccan pancakes from frothy dough - photo step 10

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!

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