I am a complete convert after tasting these pancakes in a restaurant. These are officially known as “Baghrir”. The whole process of making them down to the eating is another experience to the pancakes that I grew up with. The key are the bubbles that form while you are cooking them, and I was like a kid in the candy shop jumping about watching them. It’s a little bit of a process, but its worth while. I promise you won’t go back to the traditional pancakes once you have tried these.
300g plain flour,
2 tbsp of golden caster sugar,
1 tsp of active dried yeast (I use Allisons),
1 tsp of orange water (optional),
1 tsp of vanilla (optional),
2 tsp of baking powder,
Pinch of salt.
500ml of warm water,
Punnet of strawberry,
1 x pot of greek yogurt,
Drizzle of agave nectar.
In a clean bowl, add the flour, caster sugar, yeast, baking powder, salt and combine,
Pour in the warm water, vanilla and orange water and whisk until the batter is smooth,
Cover the bowl and leave to proof for around 30 minutes,
Place a little oil into a hot non stick pan and then ladle a small amount of the mixture into the pan. It really depends on the size you want your pancake however I generally pour half a cup of batter,
Keep your eyes on the batter as it should start to create bubbles and come from being wet to dry. At this point you know that the pancake is ready. No need to flip, just make sure the batter is no longer wet. Continue the process until you have used up all the batter,
NOTE: Make sure to place your cooked pancakes individually onto a clean surface and not on top of each other,
When you are ready to serve, grab a clean plate and add the pancakes. I usually use 3 pancakes per person. The batter you have used would make roughly 9 pancakes,
Dollop a tbsp or two of the greek yogurt onto the top of the pancake and then add cut strawberries and a drizzle of the agave nectar.