Baghrir
A Moroccan take on pancakes—tasty, light and sweet, good for any time of the day. Best enjoyed with our mint tea, a combo that will surely make you want to travel to Morocco!
Add <quantity>4<unit>g</unit></quantity> of dry yeast to a bowl with <quantity>300<unit>ml</unit></quantity> of lukewarm water. Cover it with cling film and let it sit for 5m to activate the yeast
Transfer the water with yeast to a blender. Add <quantity>150<unit>ml</unit></quantity> of lukewarm water
Add <quantity>250<unit>g</unit></quantity> of fine semolina flour and <quantity>½<unit>tbsp</unit></quantity> of salt
Blend for 6m on medium-high speed to mix the ingredients
Scrape the edges of the blender and let the mixture sit for 2m to hydrate it
Blend the mixture for 6m until you obtain a loose batter
Transfer to a bowl and let the mixture rest until it's room temperature. Add <quantity>6<unit>g</unit></quantity> of sifted baking powder. Mix with a whisk until combined. Let the batter rest for 20m until it starts to bubble
Pour a small amount of the batter over a heated nonstick pan and let it cook over medium heat until it is dry. Whisk the batter between each pancake
Roughly grind <quantity>½<unit>cup</unit></quantity> of roasted almonds in a food processor
Add <quantity>1<unit>tbsp</unit></quantity> of margarine to a pan over low heat
Add <quantity>3<unit>tbsp</unit></quantity> of agave syrup
Add <quantity>1<unit>dash</unit></quantity> of orange blossom extract and stir
Mix and cook until the margarine is completely melted
Dip the baghrirs in the syrup and transfer them to a plate
Top with almonds to taste. The baghrirs are ready
Enjoy them with a cup of mint tea!
I'm here to answer any questions you have about Baghrir. Try me!