Semolina Yeast Pancakes with Honey and Butter

Page 455

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

(2 reviews)

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Tags: durum atta flour

Recipe Review

Excellent, moist, rich tasting pancakes, if you can spare the extra hour to let the batter rise. I should have re-read Zosia’s review as I too did not notice the 2 cups of water and ended up pouring the batter into a larger bowl so I wouldn’t have a disaster when the batter rose. But I should not have worried; it did not look like it doubled in size. I watched my holes form and then vanish – very frustrating. I added a little more flour (the Florida humidity factor), but the solution was to use less than the 1/3 cup of batter called for. My pan was 6” across on top, but closer to 4” on the bottom where it counted and that made all of the difference. We too skipped the butter part and enjoyed orange blossom honey on our pancakes.

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