Moroccan semolina pancakes
Prep time 10 minutes plus proving time Cook time 10 minutes Makes 8 large pancakes INGREDIENTS
● 1 tsp dried yeast ● 1 tsp caster sugar ● 300ml warm water
● 100g fine semolina flour
● 100g plain flour ● 2 large British Lion Eggs, beaten ● 1 tbsp olive oil
● Pomegranate seeds METHOD
1 Mix the yeast and sugar in a jug with 300ml warm water and leave in a warm place for 10 minutes or until it becomes frothy.
2 Place the flours in a large bowl, stir in the yeast mixture, eggs and olive oil and beat well until smooth. Now leave the mixture in a warm place until it has doubled in size – about 40 minutes.
3 Heat a large non-stick frying pan until hot, drizzle a little oil over the centre and wipe around the pan with a piece of kitchen paper. Pour a ladleful of the mixture into the hot pan, and tilt the pan so that it thinly and evenly coats the surface of the pan – it should have lots of honeycomb holes. When the surface has dried, turn over the pancake and cook for a further 1 minute. Repeat to make about 7 pancakes in the same way, keeping them warm in between by placing them in an oven at low temperature.
4 To serve, transfer to a plate, dust with icing sugar and serve with pomegranate seeds.
Cook’s tip If you can’t find pomegranate seeds, replace with dried cranberries