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Baghrir (Moroccan Pancakes)

Updated: Apr 14

(by Maha Rouchati)


12 oz. semolina flour

2 1/2 c. lukewarm water

1 1/2 t. baking powder

salt to taste

1 egg, beaten

1 T. fresh yeast

Mix dry ingredients in a bowl.

Add warm water and yeast, mixing for 3 minutes.

Add egg and blend.

Cover and let rest for 20 - 30 minutes.

In a non-stick pan, add 1/4 c. batter.

Cook without flipping until the surface does not appear wet.

Cool on a rack.

Serve with honey and mint tea.


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