Algerian Baghrir Pancakes With A Million Holes Recipes

Steps:

• Measure the semolina, flour, sugar, yeast, and salt into a blender, add a quarter of the water, and blend over a medium-low speed until the mixture is completely smooth and no lumps are visible.
• Add the rest of the water and the baking powder and blend again for a few seconds. Cover the blender with a lid or a clean dish towel and set aside in a warm place for an hour or so.
• Heat a non-stick frying pan over a medium-high heat. Melt a small amount of butter in the pan and when it's foaming and the butter is smoking hot, pour about ⅓ cup (2½ fl oz/80 ml) of the batter into the pan and swirl to create a thin pancake. Cook on one side until the top of the pancake is dry and lots of holes are visible on the surface. Do not flip and cook them on the other side, but stack them with pieces of parchment (baking) paper between them (otherwise they will stick).
• Serve with compote, yogurt, and a drizzle of honey.

Steps:

• Place the yeast in a small bowl & add a few tablespoons of the warm water. Whisk the two together well & set aside.
• Place all the dry ingredients in a bowl and mix together.
• Add the wet ingredients - including the yeast - to the dry, and whisk really well, making sure you break down any lumps. If you are concerned about lumps, try pouring the batter into a liquidizer & whizzing a few times.
• Once thoroughly combined, set aside for 30 minutes to allow the yeast to get to work.
• Lightly oil a heavy bottomed frying pan (cast iron works realy well). Heat the pan on a high heat. You won't get the 'million' holes unless your pan scorching hot! Sometimes, I cover the baghrir with a large glass lid which seems to help --
• Ladle a small amount of batter into the pan (I like them about 4") & cook until the baghrir is dried out - any patches of wet batter have solidified - this means it is fully cooked - this will only take a few minutes, don't be tempted to flip them!
• Remove from the pan & place on a plate, then cover with foil to keep warm.
• Repeat with the rest of the batter until you have run out.
• Melt the butter & mix in the honey until you have a runny honey butter.
• Dip each baghrir quickly into the honey butter & serve. Alternatively, you could just spoon a little bit on to each baghrir.