Moroccan pancakes (Baghreer)

These Moroccan pancakes can be stuffed or eaten plain with butter and syrup or honey; they can also be stuffed, exactly like the ataîef from the previous two posts.

These pancakes, called baghreer, are made with semolina flour and all-purpose flour, some yogurt, leavening and water (no egg). They are cooked on one side only, like their kataîef cousins, and are light and fluffy. The batter is ready when bubbles appear on the surface.

These are perfect for breakfast, with some maple syrup and a few crunchy walnuts previously toasted.

INGREDIENTS: Makes 50 pancakes (small)

• 1 cup of  all-purpose flour
• 1 cup of  fine semolina
• 1/2 cup  of plain yogurt (can be replaced with fresh orange juice)
• 1 teaspoon of baking powder
• 1 teaspoon of yeast
• 2  cups of warm water (add more if batter is too thick)
• A dash of salt
• Orange blossom water, a teaspoon, if desired (optional)
• A few teaspoons of oil to grease the skillet

METHOD:

1. Proof the yeast in a small bowl with 1/4 cup of the (warm) water and a teaspoon of sugar.
2. Place the semolina, flour, baking powder and salt in a large bowl and mix till combined. Add the yogurt and warm water and the proofed yeast. Mix thoroughly for several minutes until smooth. Cover and let the mixture rest for 30 minutes. When the mixture looks bubbly on the surface, it is ready. This may take longer than 30 minutes depending on the temperature of the kitchen, it is fine to wait one hour or longer.
3. Heat a cast-iron skillet and grease a bit. Drop a large spoonsful of batter (mix it again before doing so) and let it form a small circle naturally. Cook for a few minutes until the surface is no longer shiny. Transfer to a plate. Repeat with the remaining batter. Do not let the skillet get too hot, it needs to be regulated ever so often.

To fill with walnuts:

Toast the walnuts in a 300f oven for 15 minutes until fragrant. Let them cool a bit, then rub them till the skin falls off. (or as much skin as possible). Chop the walnuts coarsely.
Make a syrup with 1 cup of sugar and 1/2 cup of water, add a teaspoon of lemon juice and simmer for 7 minutes, then add a teaspoon of orange blossom water. Cool. Add part of the syrup to the chopped walnuts, or all depending on how many walnuts you are using.

NOTE: If you find that the batter is too thick, it is fine to add some water, starting with a few tablespoons and increasing it gradually.

A portion of the water can be replaced by fresh orange juice; the yogurt can be omitted (add more water instead).

The baghreer can be made with semolina alone.

An egg can be added to the batter if desired.