Today we want to teach you Moroccan pancakes, which is a unique pancake.
- Hot water (temperature 46 degrees Celsius): 1 cup
- Active dry yeast: 1/2 teaspoon
- Sugar: 1/2 teaspoon
- Milk: 1 cup
- Plain flour: 1 cup
- Semolina flour: 1 cup
- Eggs: 2 pieces
- Baking powder: 2 teaspoons
- Salt: 1 teaspoon
- Butter: 6 tablespoons
- Honey: 3/4 cup
- Orange spring sweat (optional): 1 teaspoon
Pour hot water, yeast and sugar into a mixing bowl and leave it for 5 minutes without stirring until the yeast works and starts foaming. Then add milk, plain flour, semolina flour, eggs, baking powder and salt. Stir the mixture for about 1-2 minutes to get a smooth dough. Let the dough rest in the bowl for 30 minutes.
To make the syrup for pancakes, add butter, honey and orange spring to the boiling milk and put it on a medium heat until the butter melts and the yeast starts to boil. Remove the sauce from the heat and set aside to cool.
Place the non-stick frying pan on medium heat. Stir the pancake batter again for a few seconds until smooth. When the pan is hot, take some dough with a ladle and pour it into the pan. Bake the pancakes for about 3 minutes until the pancakes start to bubble and the dough is not soft and loose. No need to turn over and bake the other side of the pancakes. Prepare all the pancakes in the same way. After every 3 or 4 pancakes, stir the dough a little to make it soft and smooth again.
When the pancakes are still hot, place them at a distance from each other. Because if you put them together like a normal pancake, they may stick together. Put the pancakes in a serving dish and pour the required amount of syrup on each pancake and then eat these delicious pancakes hot.