Moroccan Pancakes. Place the semolina flour baking powder and salt in a large bowl and mix till combined. Once the batter has risen heat a non-stick pan.
Yeast in the crepe-like batter causes hundreds of bubbles to form and break on the surface of each pancake as it cooks. Light and tender the pancakes are characterized by a unique honeycomb-like. Instead of rolling up the dough and making flat circles the dough is made into square shapes.
Honeycomb appearance- The signature tiny holes across them is why they also go by names.
250 gr of fine semolina. Add the warm water and blend until there are. Stir the batter well and pour a ladleful into the hot pan. This gives beghrir its unique texture and appearance.
