Moroccan foam pancakes: 1000 and 1 hole on the surface. Airy and tender, like a cloud!

Moroccan pancakes

Ingredients

• Water 650 ml
• Wheat flour 300 g
• Semolina 100 g
• Yolks 2 pcs.
• Sugar 1 tsp.
• Sunflower oil 1 tsp.
• Yeast 0.5 tsp.
• Baking powder 0.5 tsp.

Preparation

1. In a deep bowl or saucepan, mix all the dry ingredients: sifted flour, semolina, sugar, yeast, baking powder.
2. Pour in the oil, add the yolks, pour in warm water in a stream and mix thoroughly.
3. Beat the mixture with a mixer or blender for 1-2 minutes.
4. Cover with a lid and leave to ferment in a warm place for an hour and a half.
5. Once the dough has doubled in size, carefully mix and pour a ladle into a slightly heated frying pan without oil.
6. The fire should be a little more than low.
7. Once the top porous side has dried, the damn thing is ready!

Due to the fact that we add little sugar to the dough, the taste of the pancakes is almost neutral. Separately, mix 50 g of melted butter with 70 g of honey and serve with pancakes. With such a sweet sauce, bagriry are incomparable!