MOROCCAN PANCAKES
Mourad Lahlou, the chef of Aziza in San Francisco, has invented entirely new breads like harissa-spiked rolls, grilled semolina flatbreads and these delicate lacy pancakes (beghrir) made with almond flour.
Provided by Julia Moskin
Categories breakfast, quick, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a bowl, combine yeast and sugar. Stir in 1/4 cup warm water and let it rest about 10 minutes, until bubbling. In another bowl, combine the three flours, salt and turmeric (if using) and set aside.
- In a small bowl, combine baking powder and 3 tablespoons warm water, stirring to dissolve. Pour into a blender and add 1 1/2 cups warm water, the milk and the yeast mixture. Blend on low speed just to combine. With the blender running, gradually add the dry ingredients.
- Pour batter into a bowl, cover with a towel and set aside at least 1 1/2 hours, until doubled in size and very bubbly. Batter can be used immediately or refrigerated overnight.
- When ready to cook, stir to deflate. Batter should be a little thicker than heavy cream; thin with warm water if necessary. Heat a heavy nonstick (or very well seasoned cast-iron) skillet over medium heat. (If you have a nonstick pan for silver dollar pancakes, use that.) Pour 1/4 cup batter into the pan (or, for silver-dollar size, a heaping tablespoon). Cook at a very gentle sizzle for about 3 minutes, until the top is covered with holes and completely set; the bottom should be golden and lacy. Repeat with remaining batter.
- Meanwhile, combine equal amounts of honey and butter in a small microwaveable pitcher or bowl. Heat until hot, smooth and pourable; thin with warm water if necessary.
- Serve pancakes immediately, with hot honey-butter mixture. Or slide onto a baking sheet covered with a kitchen towel and top with another towel to keep warm. Cooled pancakes can be briefly reheated in microwave.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 1 gram, Carbohydrate 29 grams, Fat 11 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 214 milligrams, Sugar 3 grams, TransFat 0 grams
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