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Moroccan Semolina Pancakes

Fluffy Moroccan Semolina Pancakes You Can't Resist

Discover Fluffy Moroccan Semolina Pancakes, a vegan delight perfect for soaking up syrup or savory toppings.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: Moroccan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup semolina flour Can also use Cream of Wheat Hot Cereal.
  • 1 cup all-purpose flour
  • 2 teaspoons active dry yeast
  • 1 teaspoon salt
  • 2 tablespoons organic cane sugar
  • 3 cups warm water About 95°F.
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
For Serving
  • honey or maple syrup For drizzling.
  • fresh fruit Berries or banana slices.
  • savory options Cheese, avocado, or smoked salmon.
  • spices Cinnamon or ginger.

Equipment

  • Mixing Bowl
  • Whisk
  • Non-stick Frying Pan
  • measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine semolina flour, all-purpose flour, active dry yeast, salt, and organic cane sugar. Whisk thoroughly.
  2. Gradually add warm water and vanilla extract to the dry ingredients. Whisk until smooth and free of clumps.
  3. Cover the batter with a clean kitchen towel and let it rest for about 40 minutes in a warm spot.
  4. Preheat a non-stick frying pan over medium heat. Pour in about ⅓ cup of batter for each pancake and cook until bubbles form on the surface, about 2-3 minutes.
  5. Serve immediately with your favorite toppings.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 30gProtein: 4gFat: 1gSodium: 200mgPotassium: 150mgFiber: 3gSugar: 2gCalcium: 2mgIron: 6mg

Notes

Make sure to let the batter rest for the full 40 minutes for maximum fluffiness. Keep the cooking temperature consistent to avoid burning.

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