Moroccan pancakes

These popular Moroccan pancakes are also known as pancakes with a thousand and one holes. Their structure resembles honeycombs that absorb everything you spread on them, creating the impression that the pancakes have a filling inside.

The set of ingredients for these pancakes is unusual: two types of flour are used – regular wheat flour and durum wheat flour (sometimes it is replaced by semolina, but still of durum wheat). The use of two leavening agents (instant dry yeast and baking powder) is traditional and justified – they work differently and complement each other, each performing its own role. Therefore, the pancakes turn out to be so porous.

Yield: 11 pieces with a diameter of 14 centimeters.

Cooking time: 60 minutes.

Caloric content: 132 kcal per 100 grams of the dish.

Ingredients

• durum wheat flour - 250 g;
• regular flour - 150 g;
• instant dry yeast - 5 g;
• baking powder - 20 g;
• white sugar - 7 g;
• salt - 2 g;
• vanillin - 1 packet;
• purified water - 650 ml.

Preparation

1. Prepare the ingredients for making Moroccan pancakes. The water should be slightly warmer than room temperature - to make it comfortable for the yeast, but the baking powder should not start to act right in the bowl with the dough due to an overly warm environment - its effect will come later, directly on the frying pan.

2. In a container with the two types of flour, add the yeast and baking powder.

3. Also add vanillin, sugar, salt, and mix everything with a manual whisk.

4. Start gradually adding water and simultaneously mixing it into the dry mixture.

5. When a thick mass is obtained, set the remaining water aside.

6. Use an immersion blender to thoroughly blend the mixture until absolutely homogeneous.

7. Only after this, add the remaining water to the dough.

8. The dough should be a bit thicker than liquid cream.

9. Cover it with a towel and let it sit for 20 minutes for the yeast to activate.

10. These pancakes are fried in a dry non-stick frying pan. However, for the first pancake, it is better to grease the bottom with vegetable oil. Set the heat to medium.

11. Take a full ladle of the batter and pour it into the center of the heated pan. Large and small bubbles will start to appear immediately.

12. The holes will increase, and the surface of the pancake will start to dry.

13. Gradually, the entire top of the pancake will dry out and become matte - now the Moroccan porous pancake can be removed from the pan, as it is fried only on one side and not flipped. Pour the next portion of batter onto the heated surface. Repeat the entire process.

14. It is best to place the pancakes separately on a towel at first, so they do not stick to each other.

15. The bottom side of the finished pancake is not burnt at medium heat but has turned a nice golden brown, while the center is completely baked.

Traditionally, Moroccan pancakes are served with honey and butter. But they will also be good with rose petal jam, and with sour cream. Airy and soft, permeated with porous cells, these pancakes have a neutral taste on their own. But any spread turns this dessert into a true delight.