Thousand-hole Pancakes with Amlou (Baghrir)
Enjoy the taste of Morocco with Cerys Matthews' yeasted pancakes from Where the Wild Cooks Go. They are perfect for breakfast and brunch, served with orange and dates.
Introduction
Baghrir are traditionally served with melted butter, orange blossom water and honey for breakfast and during Ramadan. They're a bit like skinny crumpets. Serve with them amlou (recipe on p. 67 of Where the Wild Cooks Go), fresh orange slices and dates.
Ingredients
| 125g | fine semolina |
| 2 tbsp | flour |
| 1 tbsp | honey or sugar (optional) |
| 1 tsp | active dried yeast |
| ¼ tsp | salt |
| 250ml | warm water |
| 1 tsp | baking powder (not heaped)* |
Method
Blend together all the ingredients except for the baking powder for 5 minutes, then add the baking powder and blend again for 3 minutes. Allow to rest for 30 minutes (or longer if you've time – it keeps overnight).
Heat a bakestone or pan, lightly greased with oil or butter.
Pour in enough of the batter to make a round, like a drop scone. Within seconds you'll see holes bubbling up – allow the baghrir to continue to cook on top, don't flip it, just turn down the heat if the bottom begins to colour.
Once the baghrir has no wetness left on top, it's done. Remove it from the pan and lay it on a tea towel, then repeat with the rest of the batter.
* If you don't like the taste of bicarbonate of soda, make the baghrir without it. Leave longer for the yeast to work – you'll see the batter bubbling. You'll just get less epic hole action.
