Semolina pancakes (vegan)

Semolina pancakes (vegan)

So I was willing to make baghrir which are moroccan crepes but I failed apparently, my batter was extra thick and did not look like baghrir.

Anyway, I try not to waste food so I cooked it and tasted it… and surprise! It was soooo delicious. If you’re familiar with semolina cake with caramel it tastes just like that in pancakes shape once drizzled with maple syrup. So here is the failed but delicious recipe.

You might be surprised for after the resting time the batter is very thick and not manageable but don’t worry it’s okay. If the 100ml water don’t make it runnier, add more!

Semolina pancakes (makes 10) :

  • 200g fine semolina
  • 100g flour
  • 1 tbsp dried yeast
  • 1 pack (8g) baking powder
  • 1 tsp vanilla extract
  • 10g sugar
  • 1 pinch of salt
  • 500ml water

In a blender or food processor, add semolina, flour, sugar, baking powder, vanilla and salt. Mix until it’s coarsely blended. You still want some semolina grains.

In a glass, add your dried yeast with a little bit of hot water to activate it. Wait for it to bubble.

In a big bowl, add

Dans un grand bol, versez le mélange du mixeur et la levure. Mélangez bien. Ajoutez 400ml d’eau, mélangez et laissez reposer couvert pendant 20 minutes.

Récupérez la pâte (qui doit être hyper compacte puisque la semoule à gonflée) et ajoutez-y le restant d’eau. Mélangez.

Chauffez une poêle, ajoutez un bon morceau de beurre ou un peu d’huile et faites cuire vos pancakes 5 minutes de chaque côté.

Servez avec du miel ou du sirop d’érable!