Beghrir Recipe
Ingredients:
• 1 cup Warm Water (115 °F / 46 °C) • ½ tsp active dry Yeast • ½ tsp White Sugar • 1 cup Milk • 1 cup All-Purpose Flour h• 1 cup Semolina Flour • 2 Eggs • 2 tsp Baking Powder • 1 tsp Salt
Sauce • 6 tbsp Butter • Ύ cup Honey • 1 tsp Orange-Flower Water (or to taste, optional)
Sauce • 6 tbsp Butter • Ύ cup Honey • 1 tsp Orange-Flower Water (or to taste, optional)
Preparation:
| • | Combine warm water, yeast and white sugar in a food processor. Let the mixture stand for 5 minutes till the yeast softens and forms creamy foam. |
| • | Add milk, flour, semolina flour, eggs, baking powder and salt. |
| • | Blend the mixture to from a smooth batter. |
| • | Leave the batter in the blender for about 30 minutes. |
| • | Heat a 5-inch nonstick skillet on medium-high heat. |
| • | Blend the pancake batter again for 10 seconds. |
| • | Pour Ό cup of the batter into the heated skillet. |
| • | Cook the pancake till bubbles form and pop, for about 3 minutes. |
| • | Adjust the heat to brown the bottom of the pancake and dry the tops. |
| • | Repeat with the remaining batter. |
| • | Make sure to blend the batter after preparing 3 or 4 pancakes to keep the batter fluffy. |
| • | Prepare the sauce by combining butter, honey and orange-flower water flavoring in a microwave-safe bowl. |
| • | Microwave the mixture on high for 1½ minutes, to melt the butter and heat the honey. |
| • | Remove and stir the sauce. |
| • | Drizzle 1 tbsp of the sauce over each pancake. |
| • | Serve warm. |
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