Semolina Yeast Pancakes with Honey and Butter

Page 455

Cuisine: Moroccan/Algerian/Tunisian | Course Type: Breakfast/Brunch

(2 reviews)

View photos (3)

Tags: durum atta flour

Recipe Review

These tender, airy pancakes, with their myriad pockets to hold golden honey, made a lovely Sunday breakfast.

The batter, which included water (why isn’t this listed with the other ingredients?), milk, all purpose and semolina flour (I used “No.1 Fine” durum atta), egg, yeast and baking powder, came together very easily in a blender. I thought the amount of salt called for in the recipe seemed excessive, so I used only half. The pancake was nicely flavoured so I think the adjustment worked. The batter doubled in volume during a 1 hour rest.

They cooked quickly, the hundreds of holes appearing almost immediately - fun to watch! - and the lacy edges curling and lifting from the pan signifying the bottom was golden. I used a 6” pan and made 12 pancakes.

The semolina flour and the yeast gave these pancakes a really distinctive flavour, quite different from other crepes or pancakes. We don’t eat butter with pancakes, so instead of honey butter, I served them with blueberry flower honey warmed with a little water and a squeeze of lemon juice. Delicious!

(1) useful  

Comments

Peckish Sister - 11th March 2012
Those sound wonderful. Why didn't I make those for breakfast?

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