Moroccan Semolina Pancakes

Step 1

In a large bowl combine semolina flour, all-purpose flour, active dry yeast, salt and sugar. Mix well. Whisk in warm water and vanilla and using an immersion blender or stand blend process the batter on low for 2-3 minutes.

Step 2

Add baking powder and blend for 30 more seconds. If the batter is too dense, you can add 1 tbsp of water until the batter is the consistency of a heavy cream.

Step 3

Cover the bowl with a plastic wrap and let it rest in a warm place for 40 minutes.

Step 4

Place a medium or small pan on a medium heat. Brush the pan with ½ tbsp of coconut oil. Whisk the batter once again and pour about ⅓ cup of batter into the center of a pan. You’ll see lots of tiny bubbles appear on the pancake. Fry until the top of the pancake in no longer sticky.

Step 5

Fry Baghrir only on one side, don’t flip it. If the top of the pancake is set and the batter is not sticky, the pancake is ready. Transfer Baghrir to a big plate and continue cooking the remainder of the batter.