Beghrir or Baghrir Moroccan Pancake (Semolina Pancakes) with Maple And Nutmeg Roasted Plantain - African Flavours (Vegan)
Beghrir or Baghrir Moroccan Semolina Pancakes with Maple And Nutmeg Roasted Plantain
Bintu Hardy | Recipes From A Pantry
For the semolina pancakes
dried fast acting yeast
ml (3 cups)
For the maple roasted plantains:
peeled and cut into cubes
Place everything to make the pancakes into a blender and blend for about 30 secs until it forms a smooth batter.
Pour the pancake batter into a bowl, cover and keep in a warm place for about 45 mins until it has doubled in size and is frothy.
Preheat the oven to fan-assisted 160C / 180C / 350F / gas 4 and lightly oil a lined baking tray.
Add the plantain cubes, oil, nutmeg and salt into a bowl and mix until the plantains are well coated.
Transfer the plantain cubes to the baking tray place in the preheated oven and bake for about 20 mins or until done. Make sure to turn the plantain cubes half way through cooking.
When done take the plantains out of the oven, mix in the maple syrup and return to the oven for a further 6 mins.
Preheat a frying pan over medium heat, lightly brush on a bit of oil using a silicon brush and add ladles of the batter to the frying pan.
Cook the pancakes for about 2 mins till bubble appear on the top of the pancakes, then turn them over and cook for a further 2 mins until they are cooked through and golden.
Repeat with the remaining batter until all the pancakes are cooked.
Serve the pancakes topped with the plantains and drizzled with extra maple syrup.
In Morocco the pancakes are not flipped, instead, they would be transferred on to a clean plate and set aside to cool, whilst the rest of the batter is cooked.