This recipe is unique in that the pancakes should turn out to be very porous, light, and most importantly not fried.
INGREDIENTS:
flour 300 g
semolina/semolina 100 g
eggs (yolk) 2 pcs.
sugar 1 tsp
olive oil 1 tsp
dry yeast 1/2 tsp
baking powder 1/2 tsp
salt 1 pinch
water 850 ml
for the sauce:
butter 90 g
honey 7 tbsp
COOKING:
1In order to prepare the dough, you need to mix all the dry ingredients, add olive oil, egg yolks and pour in water in parts. Knead the batter and refrigerate for 1 hour.
2 Grease a cold frying pan with oil, pour the dough into the center without distributing it over the frying pan. Bake over medium heat without turning. The Moroccan pancake is ready when the top doesn’t stick to your hand.