Recipe Name: Baghrir
Subtitle: Semolina pancakes with maple and nutmeg roasted plantain.
Preparation time: 1 hour 35 minutes.
Baghrir are very popular breakfast food in Morocco. These are very spongy airy Moroccan pancakes made with semolina. These pancakes are topped with maple and nutmeg roasted plantains make a great breakfast and best of all they are suitable for vegans and refined sugar free.
· 400g grams fine semolina
· 2 tbsp plain flour
· 2 tbsp caster sugar
· 2 tsp dried fast casting yeast
· 2 tsp baking powder
· ¼ tsp salt
· 750ml lukewarm water.
For the maple roasted plantain
· 2 plantains peeled and cut into cubes
· 1.5 tbsp olive oil.
· 2 tsp ground nutmeg
· 3 tbsp maple syrup.
Place everything to make the pancakes into a blender and blend for about 30 seconds 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 it has doubled in size and is frothy.
Preheat the oven to fan assisted 160c/ 180c/ 350f/ and lightly oil a lined baking tray.
Add the plantain cubes, oil, nutmeg and salt into a bowl and mix until plantains are well coated.
Transfer the plantain cubes to the baking tray, place in the preheated oven and bake for about 20 mins until done.
When done take the plantains out of the oven, mix in the maple syrup and return to the oven for a further 6 minutes.
Preheat a frying pan over medium heat, lightly brush on a bit of oil using a silicon brush and add ladles of batter to the frying pan.
Cook the pancakes for about 2 minutes 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.