Monday, 12 September 2011

Moroccan Semolina Pancakes with Blueberries and warm Honey

These semolina pancakes are one of my favourite things to make for breakfast on a lazy day off. Although they look like a crumpet or a pikelet, they taste completely different and are delicious served with butter and warm honey drizzled over the top. Yeast is the raising agent so they take a little longer to make than a pancake made with baking powder, but the extra time is worth it.

This time I made a quick blueberry sauce with lime juice and a little sugar to counteract the sweetness of the honey. 

This recipe will make 16 good sized pancakes. I usually serve 2-3 per person.

For the pancakes:

4tsp active dried yeast
125ml lukewarm water + 375ml lukewarm water
250g plain flour
250g fine semolina
1/2 tsp fine salt
2 medium eggs
125ml lukewarm milk

oil for coating the frying pan
butter, to serve
warmed set honey, to serve.

For the Blueberries:
225g of blueberries
juice and zest of 1/2 a lime
1 tsp granulated sugar.

-Dissolve the yeast in the 125ml of lukewarm water and mix in 3 tsp of the plain flour. Cover with a cloth and leave in a warm place for around 15 minutes until frothy.
- Sift the rest of the flour, the semolina and the salt in to a large, warm bowl. Make a deep well in the centre. Lightly beat the eggs in to the warm milk and pour in to the well, then add the frothy yeast mixture and the 375ml lukewarm water. 
- Using a balloon whisk, gradually incorporate the dry ingredients in to the wet. Whisk for 5 minutes until smooth. It should be quite thick.
- Cover the bowl with a clean towel and leave in a warm place for an hour until doubled in size and bubbly.

-Meanwhile, place the sauce ingredients in a pan and cook gently. add a little more sugar if desired. Keep warm or reheat when needed.

- Heat a frying pan on high then turn the heat to medium. Add a little oil then wipe away the excess with kitchen roll. Ladle in a small amount of the batter (just smaller than a saucer). 
- Cook until small holes appear in the top and the pancake looks dry- around 3 minutes per cake. 

Serve with lashings of butter, warm honey, the blueberries and a nice cup of tea. 

If you can't manage them all, they keep well in the fridge for 2 days layered between greaseproof paper.

Recipe adapted from Tess Malos. The food of Morocco, a journey for food lovers. Murdoch Books, 2008.

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