Beghrir
Semolina Pancakes
The resemblance to English crumpets is apparent, but once they are tasted, there is no comparison. These light-as-air pancakes are made with flour and very fine semolina, resulting in pancakes that beg for lashings of butter and honey.
MAKES 16
4 teaspoons active dried yeast
250 g (9 oz/2 cups) plain (all-purpose) flour
250 g (9 oz/12/3 cups) very fine semolina
½ teaspoon salt
2 eggs
125 ml (4 fl oz/½ cup) lukewarm milk
vegetable oil, for coating
unsalted butter, to serve
warm honey, to serve
Dissolve the dried yeast in 125 ml (4 fl oz/½ cup) of lukewarm water, then stir in 3 teaspoons of the flour. Cover with a cloth and leave in a warm place for 15 minutes, or until frothy.
Sift the remaining flour, semolina and salt into a mixing bowl and make a well in the centre. Beat the eggs lightly with the lukewarm milk and pour into the flour mixture, then add the yeast mixture and 375 ml (13 fl oz/1½ cups) lukewarm water. Starting with the flour surrounding the well and working outwards, bring the flour into the liquid, beating well with a balloon whisk for 5–7 minutes until smooth. The batter should have the consistency of thick cream. Cover the bowl with a folded tea towel (dish towel) and leave in a warm place for 1 hour, or until doubled in bulk and frothy.
Fill a saucepan one-third full with water, bring to a simmer, then place a large heatproof plate over the top. Place a tea towel (dish towel), folded in quarters, on the plate.
Heat a heavy cast-iron frying pan or crepe pan over high heat. Reduce the heat to medium and rub the pan with a wad of paper towel dipped in oil. Pour in a small ladleful (about 3 tablespoons) of batter and, using the bottom of the ladle, quickly shape into a round about 15 cm (6 in) in diameter. Work quickly and try to make the top as even as possible. Cook until the top of the pancake looks dry and is peppered with holes from the bubbles. While it is not traditional, you can turn it over and briefly brown the bubbly side.
Remove the pancake to the folds of the tea towel, and cover to keep warm. Overlap the pancakes rather than stack them. Repeat with the remaining batter, oiling the pan with the wad of paper towel between each pancake. Serve hot with butter and warm honey.
