Baghrir - Moroccan Pancakes

I recently purchased the "Together" cookbook, proceeds from the sales of the book go to help the Hubb Community Kitchen which serves those affected by the Grenfell tower fire.  It is a beautiful book, with delicious recipes, a mouthwatering photo of each recipe, and lots of information about each dish.  I totally love this cookbook, and would thoroughly recommend buying a copy.

When I first read through the cookbook I wanted to cook everything.  I've been slowly working my way through the recipes, and each one has worked brilliantly and tasted delicious.  We decided to try making some Baghrir, Moroccan Pancakes, for breakfast one Saturday morning. They are kind of a cross between a pancake and a really thin crumpet.  Very easy to make, and delicious with honey/golden syrup, chocolate spread, or jam.  I made a double batch to freeze some for later in the week.  The pancakes are dairy free, egg free, and vegan.

Baghrir - Moroccan Pancakes

Recipe from the Together Cookbook

150g fine semolina

75g self raising flour

3.5g fast action yeast (half a 7g pack)

1/2 tsp baking powder

1 tsp caster sugar

pinch of salt

375g warm water

Put all the ingredients into a large bowl and mix until a smooth batter forms.  Leave to sit, covered with clingfilm for around 45 minutes.  The batter should have risen and plenty of bubbles should be visible in the batter. 

Heat a non-stick frying pan over a low-medium heat and add about 1/4 cup of batter to the pan.  Cook for 3 - 4 minutes, until the surface has lots of bubbles and has dried.  Don't flip the pancake.  Transfer to kitchen towel and continue making the other pancakes, this batter should make around 12.

Let the pancakes cool for a few minutes before you stack them up, otherwise they will stick together.  Serve warm.