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Beghrir (Semolina Pancakes)

Ingredients
  

  • 3 cups warm water
  • 2 teaspoons baking powder
  • 1 3/4 cups fine semolina sometimes called extra-fancy durum flour
  • 1/3 cup all-purpose flour
  • 2 teaspoons active dry yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • canola/vegetable oil for cooking

For the topping

  • 1/3 cup sweet syrup of your choice i.e. agave, maple, honey if you eat it
  • 6 tablespoons Earth Balance magarine melted

Instructions
 

  • In a bowl, combine 1/4 of the warm water with the baking powder and set aside.
  • In your food processor/blender, throw in the semolina flour, all-purpose flour, yeast, sugar and the remaining cups 2 3/4 cups of warm water. Yes, I was freaked out by food processing yeast too, don't worry.
  • Process about 30 seconds until smooth.
  • Add the salt and baking powder mixture and process another 30 seconds.
  • Pour the batter into a large bowl, cover with a dish towel and let rise at room temperature until doubled in size, about an hour.
  • Heat a non-stick frying pan and coat with a thin layer of oil. You want a pan about 10 inches, though this depends on how big you want your pancakes. If you want them smaller, use a smaller pan, etc.
  • While the pan is heating up combine the syrup with the melted butter. You can do this in a small saucepan over low heat if you need. If cooking for someone whose soy-free, make sure to get the soy-free variety of Earth Balance (duh).
  • After the batter has finished rising, whisk it until creamy.
  • Ladle 1/3 cup of the batter into the hot pan, tilting the pan to distribute it evenly. I found it's better to lift the pan up off the heat for this part so it doesn't cook immediately and make it hard to distribute into a big circle. Your first one will probably come out misshapen, but it will still taste good!
  • Cook the batter over medium heat until bubbles appear all over the surface and the bottom is pale golden, about 2 minutes.
  • Shake the skillet to loosen the pancake, or in my case, slide something under the edge of the pancake to loosen it, then slide it onto a plate.
  • Drizzle with your syrup-butter mixture and serve right away.
  • Repeat with the rest of the batter!

Notes

adapted from Food & Wine magazine