Pancake Challenge #6) Moroccan Beghrir Pancake

 

After my attempt at Msemmen had utterly failed, I’ve been too scared of yeast to either of these recipe.  However as I did want to try something special for Lee on our Sunday Brunch (that just so HAPPENED to fall on our 7 months), I decided it was finally to confront my fear and attempt this pancake all the way from Morocco.

Learning from my previous mistake, I made sure the water was LUKE WARM (~45 degree Celsius). The batter, after resting for 30 minutes, looked ‘fluffy’ as the recipe asked but I was still dubious as to whether bubbles would really form on top of the pancake as promised.

You have to factor in my serious doubt for the recipe to understand that the rather manic and silly dance I did, witnessing numerous bubbles appear on the top of the batter, was indeed a very appropriate reaction!

It was BEAUTIFUL! The secret to numerous & big bubbles was to drizzle enough oil (just enough to cover) so that the bottom of the pancake can be ‘fried’. That way the pancake turns into a beautiful ‘hive’ of a pancake with a crispy bottom.

I was surprised that the recipe did not call for any additional sugar (except ¼ teaspoon for the yeast) and it tasted rather savory without the honey sauce on top.  The Orange Water in the honey sauce is a MUST as the simple fragrance completely complements the savory pancake. The sauce was thick enough so that instead of drizzling it, I chose to spread it with a knife instead so that it didn’t end up becoming overly sweet.

I definitely loved this recipe and the taste of Semolina! I’ll definitely have to restock the grain/flour and use it in other recipes as well…..

Perhaps I’ll even re-attempt making Msemmen then…

Moroccan Beghrir

(recipe yields enough pancake for 2-3)

follwed from Allrecipe  recipe by rie1975

¼ teaspoon of sugar

½ cups of water

¼ teaspoon of yeast (I used instant dry yeast and it worked perfectly!)

½ cup of semolina flour

½ cup of all-purpose flour (I used whole wheat and it worked fine)

½ teaspoon of baking powder

1 teaspoon of salt

½ cup of milk

1 egg

Honey Sauce

3 tablespoon of butter

¼ cup of honey

1 tablespoon of Orange Blossom Water

 Instructions

1. Pour 1/2 cup of warm water (45 degree C) into a blender with yeast and sugar and let it sit for ~5 minutes until the yeast forms a creamy milk-white foam
2. Add in the egg, flour, baking powder, salt and milk and blend for ~ 1 minute
3. Let it sit in the blender for ~ 30 minutes 
4. While waiting for the batter - measure out 3 tablespoon of butter (unsalted) and 1/4 cup of honey and 1 tablespoon of Orange Blossum Water and you can either: 
1. Place in a small sauce-pan and melt over low heat while stirring
2. or place in a microwave safe bowl and melt the butter over high heat (1 - 2 min) and stir
5. After 30 minutes heat a non-stick pan at medium-high heat and drizzle vegetable oil / butter
6. You can either make a 5 inch pancake (1/4 cup) or alternatively make smaller mini-sized beghrir (~ 2tbsp). 
7. DO NOT FLIP the batter but let it cook on one side for ~ 3min until the batter is no longer shiny on the top and the bottom is nicely browned and crispy (you can adjust the heat so that the bottom doesn't brown too quickly before the top is cooked) 
8. Repeat steps quickly blending the batter after 3 - 4 batches 
9. You can quickly re-heat the honey sauce before serving

Pancake Challenge #4) South African Pannekoek

After the disastrous Msemmen incident, when I effectively boiled the poor yeast to its death, I was glad to have gotten such a simple recipe for a pancake. I’m not quite sure what the difference is between the South African Pannekoek.  I mean except for one such as Msemmen – all the ‘traditional pancakes’ do have a common base that usually consists of slightly varying base (egg/flour/milk and sometimes water/butter).

Anyhow, keeping true to the spirit of the challenge, I found one or two ‘South African’ Pannekoek recipes on the internet (here and here).  Both of the recipe was extremely simple (and surprisingly lacked butter/oil) and instead had a spread made up of lemon, cinnamon, butter and sugar to flavour the simple pancake!

I followed the challenge, and mixed the two a little and served them with sliced bananas! Despite the simplicity of the recipe, the cinnamon spread is extremely addictive and delectable and paired perfectly with the slightly savory pancake. Nothing was too overwhelming or buttery but instead a light, si

mple breakfast that leaves you with a delightful afterwtase of cinnamon!

I’ll definitely be making this one again, especially when I’m pressed for time or lacking energy, and top it with frozen bananas or coconut flakes!

South African Pannekoek

(Makles 7 -8 large pancakes, the recipe said 4 servings… but with two boys I barely had enough for myself!)

For the pancake:

1 1/2 cup of all-purpose flour

1 cup of milk

1 cup of water

1 egg

1/4 teaspoon of salt

1/4 teaspoon of baking powder  

For the Cinnamon Spread:

2 tablespoon of butter (easier if softened)

4 tablespoon of sugar

1/2 table spoon of cinnamon

1/2 teaspoon of lemon

1. In a large bowl mix all the ingredients for the pancake until there are no lumps and leave it stand whilst you prepare the cinnamon spread
2. Blend the ingredients for the cinnamon spread until it is well mixed and have it ready next to the plates
3. Heat a non-stick pan in medium-high heat and glaze with either butter or vegetable oil
4. Scoop around 1/4 cup of batter onto the pan and swirl it around to cover the bottom of the pan completely
5. As it is a thin pancake, it’ll be ready to flip in around 1-2 minute (you’ll be able to see as the batter stops being runny on the top)
6. Flip and heat until golden (if the first side is slightly less brown- feel free to flip back and cook a little more)
7. Place the pancake on the plate and spread a thin layer (or thick) of the cinnamon spread letting the butter melt on top
8. Begin to stack the pancakes remembering to layer each time with the amazing cinnamon spread (or you can also roll the pancakes)
9. Top if you’d like with sliced bananas, coconut flakes, seeds & nuts or if you’re feeling really indulgent a big scoop of ice-cream.