Moroccan pancakes Bagrir (Baghrir)

Submitted by enr on 19 Jan 2009
Ingredients
1 1/2 cups cornmeal
1 and 1/2 cup white wheat flour
1 tbsp sugar
1 tsp salt
1 tsp baking powder
1 package dry yeast (7 g)
4 and 1/2 cup water
1 egg optional
butter
honey
Moroccan pancakes Bagrir (Baghrir)
Photo added on
Photo author
Aliana
Method
Mix the yeast into the flour. In half water melted sugar and salt, put it baking powder, optional and egg. Bring the remaining water and put the flour, stirring with a wooden spoon. Prepared thin mixture that either is stirred with a mixer (3-4 minutes) or is placed into the blender and stirred (30 seconds). The dough was covered and left to stand for 30 minutes. In teflon pan is placed on a ladle dough was allowed to spill only. The temperature must be very high. Once the dough is dry on top, leave for about 1-2 minutes without turning. Wadi and put aside. So baked dough rest. Good pancakes to draw on a large vessel or on baking paper, and do not overlap much. In a pan melt butter, about 1 tbsp him and pour honey, about 1 tbsp pancake put a hand nezapechenata in the butter and baking, or shake only to take, but remains light. Repeat with remaining batter. Serve with chopped walnuts or almonds, cottage cheese, fresh fruit or mint jelly. Without the egg pancakes are suitable for fast, finally instead of butter fry in walnut or peanut sunflower oil.
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Difficulty
Average
Tested
0 users
19 Jan 2009
Author
Aliana

Comments

MMM ... Rally a great recipe that is. Goes to favorites and will soon make her. I loved it. Bravo!

Baby, I'm glad our country have a lot of respect. No regrets.

If you know how appetizing sounds Rally that if I had not promised son the orange parfait, I would make these pancakes. But these days I will make them happy. I'm sure that will not be sorry :)

I love Arabic cuisine. These Moroccan pancakes are another proof of their incredibly delicious and exotic dishes. Bravo, Raleigh!