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Airy Moroccan pancakes with filling: what to add to the batter instead of flour

Kateryna YagovychFood
How to cook Moroccan pancakes correctly. Source: freepik.com

Instead of the usual thin milk pancakes for Shrovetide, you can make Moroccan ones. The products are quite fluffy and very tender. After frying, the batter is covered with bubbles.

The idea of making fluffy Moroccan pancakes with semolina was published on the Instagram page of food blogger Yevheniia (evgeniakarpa). You can choose any filling.

Airy Moroccan pancakes with filling: what to add to the batter instead of flour

Ingredients:

  • semolina - 250 g
  • 40 g of flour
  • 3 tbsp of sugar
  • a pinch of salt
  • 5 g of dry yeast
  • 10 g of baking powder
  • 500 g of warm water

Method of preparation:

Airy Moroccan pancakes with filling: what to add to the batter instead of flour

1. Mix all dry ingredients.

2. Add water.

Airy Moroccan pancakes with filling: what to add to the batter instead of flour

3. Beat with an immersion blender for 2-3 minutes.

4. Leave to rest for 15 minutes.

Airy Moroccan pancakes with filling: what to add to the batter instead of flour

5. Fry in a dry pan over medium heat on one side. You can do it on both sides if you make it without filling

Airy Moroccan pancakes with filling: what to add to the batter instead of flour

6. Many bubbles will appear on the surface of the pancakes. When they burst and the surface becomes matte and without liquid batter, the pancakes are ready.

7. Put the filling immediately and pinch the edges.

Airy Moroccan pancakes with filling: what to add to the batter instead of flour

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