Moroccan Pancakes Recipes

Steps:

• In a bowl, combine yeast and sugar. Stir in 1/4 cup warm water and let it rest about 10 minutes, until bubbling. In another bowl, combine the three flours, salt and turmeric (if using) and set aside.
• In a small bowl, combine baking powder and 3 tablespoons warm water, stirring to dissolve. Pour into a blender and add 1 1/2 cups warm water, the milk and the yeast mixture. Blend on low speed just to combine. With the blender running, gradually add the dry ingredients.
• Pour batter into a bowl, cover with a towel and set aside at least 1 1/2 hours, until doubled in size and very bubbly. Batter can be used immediately or refrigerated overnight.
• When ready to cook, stir to deflate. Batter should be a little thicker than heavy cream; thin with warm water if necessary. Heat a heavy nonstick (or very well seasoned cast-iron) skillet over medium heat. (If you have a nonstick pan for silver dollar pancakes, use that.) Pour 1/4 cup batter into the pan (or, for silver-dollar size, a heaping tablespoon). Cook at a very gentle sizzle for about 3 minutes, until the top is covered with holes and completely set; the bottom should be golden and lacy. Repeat with remaining batter.
• Meanwhile, combine equal amounts of honey and butter in a small microwaveable pitcher or bowl. Heat until hot, smooth and pourable; thin with warm water if necessary.
• Serve pancakes immediately, with hot honey-butter mixture. Or slide onto a baking sheet covered with a kitchen towel and top with another towel to keep warm. Cooled pancakes can be briefly reheated in microwave.

Steps:

• Place the water, yeast, and sugar in a blender, and let stand without blending for 5 minutes, until the yeast softens and begins to form a creamy foam. Add the milk, flour, semolina flour, eggs, baking powder, and salt. Blend until the mixture is smooth, about 1 minute. Leave the mixture in the blender to rest for about 30 minutes.
• Heat a 5-inch nonstick skillet over medium-low heat. Blend the pancake mixture for about 10 seconds, to remix, and scoop 1/4 to 1/3 cup of batter into the heated skillet. Cook the beghrir until bubbles have formed and popped, and the top of the pancake is no longer shiny, about 3 minutes. Do not flip. Adjust the heat as necessary so that the bottoms of the pancakes are just starting to brown when the tops are dry. Blend the batter for 10 seconds or so after cooking 3 or 4 pancakes, to keep the batter fluffy.
• To make the sauce, place the butter, honey, and flower-water flavoring in a microwave-safe bowl, and microwave on High setting until the butter is melted and the honey is hot, about 1 1/2 minutes. Stir the sauce, and drizzle about 1 tablespoon over each warm pancake to serve.