Moroccan semolina pancakes
Author: British Lion eggs www.egginfo.co.uk/recipes
Serves: 8 large pancakes
Ingredients
- 1tsp dried yeast
- 1 tsp caster sugar
- 100g fine semolina flour
- 100g plain flour
- 2 large eggs, beaten
- 1tbsp olive oil
- To serve:
- icing sugar
- pomegranate seeds
Method
- Mix the yeast and sugar in a jug with 300ml warm water and leave for 10 mins in a warm place until frothy.
- Place the flours in a large bowl, stir in the yeast mixture, eggs and olive oil, and beat well until smooth. Leave the mixture in a warm place until it has doubled in size - approx. 40 mins.
- Heat a large non-stick frying pan until hot, drizzle a little oil over the centre and wipe around the pan with a piece of kitchen paper. Pour a ladleful of the mixture into the hot pan and tilt so it thinly and evenly coats the surface (it should have lots of honeycomb holes). When the surface has dried, flip the pancake and cook for a further minute. Repeat to make approx. 8 pancakes, keeping each warm in the oven.
- To serve, transfer the pancakes to a plate, dust with icing sugar and top with pomegranate seeds.
