BEGHRIR (MOROCCAN PANCAKES)
Moroccan pancakes are served with honey-butter sauce. Best during Ramadan for breaking the fast or pre-dawn, but certainly great anytime.
Provided by rie1975
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 1h20m
Yield 6
Number Of Ingredients 12
Steps:
- Place the water, yeast, and sugar in a blender, and let stand without blending for 5 minutes, until the yeast softens and begins to form a creamy foam. Add the milk, flour, semolina flour, eggs, baking powder, and salt. Blend until the mixture is smooth, about 1 minute. Leave the mixture in the blender to rest for about 30 minutes.
- Heat a 5-inch nonstick skillet over medium-low heat. Blend the pancake mixture for about 10 seconds, to remix, and scoop 1/4 to 1/3 cup of batter into the heated skillet. Cook the beghrir until bubbles have formed and popped, and the top of the pancake is no longer shiny, about 3 minutes. Do not flip. Adjust the heat as necessary so that the bottoms of the pancakes are just starting to brown when the tops are dry. Blend the batter for 10 seconds or so after cooking 3 or 4 pancakes, to keep the batter fluffy.
- To make the sauce, place the butter, honey, and flower-water flavoring in a microwave-safe bowl, and microwave on High setting until the butter is melted and the honey is hot, about 1 1/2 minutes. Stir the sauce, and drizzle about 1 tablespoon over each warm pancake to serve.
Nutrition Facts : Calories 353.8 calories, Carbohydrate 53.8 g, Cholesterol 95.8 mg, Fat 14.2 g, Fiber 0.7 g, Protein 6 g, SaturatedFat 8.4 g, Sodium 675.4 mg, Sugar 37.2 g
HONEYCOMB TOFFEE
This very fun and simple-to-make candy goes by many names; cinder toffee, sponge candy, and my personal favorite, 'hokey pokey,' but no matter what you call it, this eye-catching confection is a proven crowd pleaser. Thousands of bubbles, trapped in the cooling sugar syrup, give this the most interesting melt-in-your-mouth texture. As long as you're very careful and heat the syrup up to the correct temp, there's not a lot that can go wrong.
Provided by Chef John
Categories Desserts Candy Recipes Toffee Recipes
Time 50m
Yield 8
Number Of Ingredients 5
Steps:
- Line a baking dish with parchment paper, measure out baking soda in a small bowl, and have a heat-proof spatula ready before starting.
- Whisk sugar, corn syrup, honey, and water together in a saucepan with a candy thermometer attached. Heat over medium heat until mixture is thinner but still cloudy. Let bubble until mixture is clear and thermometer registers 300 degrees F (149 degrees C).
- Remove from heat. Whisk in baking soda until just incorporated. Switch to a spatula and very carefully pour into the lined dish. Do not spread it out with your spatula or compress mixture at all, or the bubbles will deflate. Let cool completely, at least 30 minutes.
- Remove candy from the pan by lifting out the parchment paper. Rap against the counter and use your fingers to break it into individual pieces.
Nutrition Facts : Calories 70.9 calories, Carbohydrate 18.6 g, Sodium 160.7 mg, Sugar 16 g
MOROCCAN HONEYCOMB PANCAKES (BEGHRIR)
These Moroccan pancakes have a light spongy texture. They are cooked on one side in a griddle or flat earthenware pan so that little holes prick the top & give it the attractive honeycomb appearance. Beghrir is often served with honey & melted butter. This recipe makes a large number of pancakes. They can be stored in the refrigerator for 3-4 days. To cut down on cooking time I use a griddle so I can make several pancakes at a time. If you use fast rising yeast the batter may thicken as it sits. Try making 1 or 2 pancakes & if they seem too thick then add a small amount of water to the batter, a couple of spoonfuls. This should take care of the problem. (The prep time the rest time for the batter.)
Provided by FDADELKARIM
Categories Breakfast
Time 1h55m
Yield 25-30 pancakes
Number Of Ingredients 13
Steps:
- Mix the sugar with the warm water then add the yeast. Stir until well mixed then set aside in a warm place for 5-10 minutes, or until bubbly.
- Mix the water & milk together & let it sit out until lukewarm. Beat the eggs & then add them to the milk mixture.
- Sift the flour, semolina, & salt into a large shallow bowl. Slowly pour half the milk mixture into the flour, stirring constantly by hand until well mixed.
- Add the yeast mixture to the dough & beat vigorously by hand in order to air it and to eliminate any curds. Add a little more of the milk mixture from time to time, until the batter is runny smooth (like thick cream). Cover with a towel & set aside to rest for 1-2 hours. (The longer you lest the batter rest the more holes will be in the pancakes).
- When ready to cook, rub your pan with a paper towel that has been dipped in canola oil & then heat over medium-low heat.
- Gently stir the batter then pour 1 small ladle (3-4 tbsp) onto the pan, smooth into a perfect circle with the bottom of the ladle, & cook until bubbles appear over the surface of the pancake & all trace of raw dough disappears. You do not want to bottom to turn brown so if you need to you can turn it over for a second or two to finish the top side.
- Place the pancakes in a large heatproof shallow bowl in overlapping circles and keep them warm until ready to serve. Do not stack them or they will be liable to stick together.
- Heat the butter and honey with water in a pan. Simmer for 5 minutes then place in a small serving bowl.
- Drizzle the honey mixture over the beghrir & then roll it up. Eat with your fingers & have fun -- .
HONEYCOMB YEAST CREPES (BEGHRIR)
Make and share this Honeycomb Yeast Crepes (Beghrir) recipe from Food.com.
Provided by Engrossed
Categories Breakfast
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Stir together the flour and yeast in a mixing bowl.
- Add the egg, then slowly pour in the water while stirring. Then beat until a smooth batter is achieved, the consistency of heavy cream. Set aside for 1 hour.
- Oil a griddle or heavy frying pan and heat over a medium heat.
- Pour about 3 tbsp of batter into the pan, rotating the pan so the batter flows evenly over the surface. Cook until bubbles appear and burst on the surface and the underside is light golden brown.
- Serve immediately or transfer to a large plate and keep warm while frying the remaining batter. *A heat proof plate atop a pot of simmering water should work well.
- Arrange the crepes in an overlapping circle around the plate, rather than stacking them as this makes them tough.
- Serve warm with melted butter, and warm honey flavored with orange-flower water, trickled over.
Nutrition Facts : Calories 482.2, Fat 2.6, SaturatedFat 0.6, Cholesterol 52.9, Sodium 23.3, Carbohydrate 96.6, Fiber 4, Sugar 0.4, Protein 15.6
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- Use a blender or food processor to combine all ingredients. Blend on medium to high speed for a solid minute to yield a smooth, creamy batter. If you notice anything sticking to the pitcher or bowl, interrupt the blending to scrape down the sides.
- Transfer the batter to a bowl and cover with plastic wrap. Leave to rest for about 10 to 15 minutes, or until the batter appears light and foamy with lots of tiny bubbles.
- Heat a nonstick crepe pan over medium heat. When hot, stir the beghrir batter with a ladle, then slowly pour some batter into the center of the pan, allowing it to spread outward into a circle on its own. (Don't swirl the pan as you would for a crepe.)
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