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. So I made semolina pancakes, they're accidentally vegan too. If you like pancakes, I have a millet and apple pancakes recipe and a regular pancake recipe for your Sunday brunch !

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 quite thick and looks very bubbly. No worries, it's fine. Cook them and you'll see.

They're not very sweet, on purpose, but you can adjust the sugar amount. Since they're eaten with honey or maple syrup, I think it's enough.

Semolina pancakes (makes 10) :

  • 200g extra fine semolina
  • 100g flour
  • 1 tbsp dried yeast
  • 1 pack (8g) baking powder
  • 1 tsp vanilla extract
  • 10g sugar
  • 1 pinch of salt
  • 450ml water

In a bowl, add semolina, flour, sugar, baking powder, vanilla and salt. Mix well.

In a glass, add your dried yeast with the 450 ml of lukewarm water.

In a big bowl, add mix the flour mixture and yeasted water. Whisk well, you want to get rid of all the lumps. Cover with a clean towel and let it rest for 20 minutes at room temperature.

Whisk the batter.

Heat a pan with a little butter or oil and cook your pancakes about  3 to 5 minutes on each side.

Serve with honey or maple syrup !