Moroccan pancakes

Moroccan pancakes are a delicious treat that comes with both sweet and savory toppings. The recipes in the collection are completely simple. To make pancakes, you don’t need to have Moroccan roots; the European population can handle the preparation quite well. Pancakes are a great option for a hearty breakfast. Try it and choose your option!

Moroccan semolina pancakes with holes

Moroccan semolina pancakes with holes look so excellent that you want to try the treat as soon as possible. This attractive dish is perfect for a family or friendly tea party. Even a housewife with no cooking experience can prepare pancakes.

1. 
   Gather ingredients for delicious pancakes.
2. 
   Pour warm water into a bowl and dissolve the dry yeast.
3. 
   Separately mix sifted flour, salt, granulated sugar and semolina.
4. 
   Pour the yeast liquid into the dry ingredients. Stir.
5. 
   Add baking powder.
6. 
   Cover with cling film. Let the dough rise. 30 minutes should be enough.
7. 
   After half an hour foam will appear.
8. 
   Heat the frying pan. I take the one with non-stick coating.Pour the dough into the center and bake over medium heat.
9. 
   There is no need to flip the pancakes. Moroccan pancakes are fried on one side only. When holes form and the dough is completely baked, remove the pancake and place on a plate.
10. 
    This way, bake all the pancakes.
11. 
    Drizzle Moroccan pancakes with honey if desired. Treat your loved ones. Bon appetit!

Moroccan pancakes with milk

Moroccan pancakes with milk or in other words “Bagrir” are a richer version of this exotic dessert made with semolina. The cooking technology is the same as in the classic recipe, only the dough is kneaded with milk and water in approximately equal proportions, eggs and semolina with flour. The delicate texture of this yeast dough, which is obtained only when pancakes are baked on one side, is perfectly saturated with topping and creates a unified taste of the dessert.

Cooking time: 1 hour 10 minutes

Cooking time: 10 minutes.

Servings: 10.

Ingredients:

For the test:

• Semolina – 160 gr.
• Warm water – 200 ml.
• Wheat flour – 140 gr.
• Milk 3.2% – 230 ml.
• Egg – 2 pcs.
• Dry yeast – 0.5 tsp.
• Baking powder – 2 tsp.
• Granulated sugar – 0.5 tsp.
• Salt – 1 tsp.

For the sauce:

• Butter – 100 gr.
• Honey – 6 tbsp.

Cooking process:

Step 1. Pour warm water into a separate bowl and dissolve dry yeast and sugar in it. Place this mixture in a warm place for 20 minutes so that the yeast is activated and a cap of foam appears on top.

Step 2. Pour warm milk into the bowl for kneading the dough, break two eggs and mix well with a whisk.

Step 3. Sift the flour into a sieve and mix with semolina and baking powder.

Step 4. Pour this mixture of semolina and flour into the liquid base.

Step 5. Then use a whisk to knead the dough until it has a smooth and runny texture.

Step 6.Cover the dough with a napkin and place in a warm place for at least half an hour to allow the semolina to rise and swell.

Step 7. After this time, bake the pancakes in a dry frying pan on one side only, spreading the batter in a thin, even layer. Be sure to stir the dough before each serving.

Step 8. For the sauce, melt the butter in a saucepan, add liquid honey and heat this mixture without bringing to a boil.

Step 9. Brush the baked Moroccan pancakes with milk generously with honey sauce, fold in half and serve. Bon appetit!

Moroccan pancakes on the water

Moroccan pancakes on water are an incredibly tasty delicacy that everyone can enjoy. Anyone can prepare this budget-friendly delicacy without making a huge effort. Absolutely everyone can afford a tasty treat. If you prefer thick pancakes, then this recipe is what you need!

Cooking time – 45 min.

Cooking time - 15 minutes.

Portions – 5

Ingredients:

• Semolina – 250 gr.
• Warm water – 500 ml.
• Wheat flour – 80 gr.
• Dry fast-acting yeast – 8 g.
• Baking powder – 10 gr.
• Salt – 1 tsp.
• Granulated sugar – 1 tbsp.

To submit:

• Liquid honey – 80 gr.
• Butter – 80 gr.

Cooking process:

Step 1. Pour warm water into the blender bowl. Add salt and sugar. Add semolina, sifted flour and dry yeast.

Step 2. Turn on the device and stir thoroughly.

Step 3. Add baking powder. Stir.

Step 4. Cover with a napkin or cling film. Let the dough rise and the semolina swell. 30 minutes will be enough. It all depends on the quality of the yeast used.

Step 5. Mix liquid honey and butter and dissolve in a water bath until smooth.

Step 6. When the dough has risen, heat the pan. I take the one with non-stick coating.Pour the dough into the center and bake on the middle burner.

Step 7: When holes form, the dough is fully baked.

Step 8. Don't over-dry. The texture should remain soft. Remove the pancake and place on a plate. In this way, bake all the pancakes until the dough runs out.

Step 9. If desired, serve Moroccan pancakes with aromatic sauce or use any toppings according to your preferences. Invite your family and friends to try homemade baked goods. Bon appetit!

Moroccan filled pancakes

Moroccan pancakes are an amazing hearty dish that instantly disappears from the table. Filled pancakes resemble pies, but not simple ones, but with an original presentation. Guests are always delighted with the wonderful treat. Cooking is no more difficult than traditional pancakes, the only difference is time.

Cooking time – 1 hour 30 minutes

Cooking time - 20 minutes.

Portions – 6

Ingredients:

• Chicken eggs – 2 pcs.
• Ryazhenka – 2 tbsp.
• Water – 1 tbsp.
• Wheat flour – 1 tbsp.
• Baking powder – 1 tsp.
• Salt – a pinch.
• Granulated sugar – 1 tbsp.

Filling:

• Chicken stomachs – 500 gr.
• Carrots – 1 pc.
• Onions – 2 pcs.
• Adyghe salt - to taste.
• Greens - to taste.
• Vegetable oil - for frying.

Cooking process:

Step 1. Pour warm fermented baked milk and heated water into the bowl.

Step 2. Beat in the eggs. Spread the word. Salt and sugar. Stir.

Step 3. Add sifted flour along with baking powder. Stir. Cover with a napkin or cling film. Let the dough rise.

Step 4. Wash and cook chicken gizzards. Cool the cooked ventricles and pass through a meat grinder. Instead of ventricles, you can use other offal, meat or poultry. The filling depends on your imagination and the availability of supplies.

Step 5.Fry the twisted ventricles in odorless oil.

Step 6. Chop the peeled onions and carrots randomly. Rinse and chop the greens. Place vegetables and herbs in a frying pan and cook until the vegetables are soft. Add some salt.

Step 7. Heat the frying pan. It is better to take one with a non-stick coating. Pour the dough into the center and bake on the middle burner.

Step 8. When holes appear, the dough is completely baked. Remove the pancake and place it on the surface.

Step 9. Place the filling in the center of the pancake.

Step 10: Use your hands to secure the edges as demonstrated.

Step 11. You will get a triangle. Do this with all the dough and filling. Invite your family and friends to try an interesting snack. Bon appetit!

Moroccan pancakes "Baghrir" with honey

Moroccan “Baghrir” pancakes with honey are a delicious treat for those with a sweet tooth. Amazing pastries will conquer you once and for all. Once you have prepared fluffy pancakes, you will never be able to deprive yourself of this pleasure. The most tender pancakes melt in your mouth. The children are delighted. Let the process take longer than for traditional pancakes. But believe me, it's worth it!

Cooking time – 1 hour 30 minutes

Cooking time - 20 minutes.

Portions – 6

Ingredients:

• Semolina – 1.5 tbsp.
• Warm water – 2 tbsp.
• Wheat flour – 0.5 tbsp.
• Dry yeast – 0.5 tsp.
• Chicken eggs – 1 pc.
• Salt – a pinch.
• Baking powder – 0.5 tsp.
• Butter – 50 gr.
• Honey – 50 gr.

Cooking process:

Step 1: Gather ingredients for your magical treat.

Step 2. Pour warm water into a cup and dissolve the dry yeast. Break the egg. Spread the word. Add some salt. Add semolina. Stir. Add sifted flour along with baking powder. Stir. Cover it up. Let the dough rise and the semolina swell. 30-60 minutes should be enough. It all depends on the quality of the yeast used.

Step 3. When the dough has risen, heat the pan. I take the one with non-stick coating.

Step 4. Pour the dough into the center, spreading it over the entire surface.

Step 5: Bake on the middle burner. For convenience, use two pans. This makes it more time-saving.

Step 6. When holes form and the dough is completely baked, remove. Don't dry it out. The texture should remain soft. Remove the pancake and place on a plate.

Step 7. Melt liquid honey and butter in the microwave and mix until smooth.

Step 8. Coat the pancakes with sauce. So use all the dough, not forgetting to coat each pancake with sauce.

Step 9. Roll the pancakes into tubes. Top with remaining sauce.

Step 10. Invite your family and friends to try homemade baked goods. If you don't like honey, brush your pancakes with melted butter and sprinkle with sugar or your favorite syrup.

Step 11. Bon appetit!