Moroccan semolina pancakes with holes

How to make Moroccan semolina pancakes with yeast holes? Prepare the products. It is better to use fast-acting yeast, because it will immediately mix with flour. Heat the water slightly, it should be pleasantly warm to the touch, but not hot.

Take a bowl, pour semolina, flour, sugar, salt and yeast into it (if you use ordinary, slow-acting yeast, then first dilute it in a small amount of warm water). Do not add baking powder yet, it will be added later. Mix the dry ingredients.

Pour warm water into the dry mixture, stir with a whisk. And then beat the mixture with a mixer or an immersion blender for 3-4 minutes. And just now pour the baking powder and mix the dough with a mixer again. It should become like liquid sour cream.

Cover the bowl with a towel and let stand for 30 minutes. During this time, it will slightly increase in volume and become stained.

Stir the dough again with a mixer.

Heat a frying pan over high heat, grease it with a drop of frying oil. Pour a little dough in the center, turn the pan a little so that it spreads in a thin layer. I baked small pancakes, not the size of the entire pan, but you can make more of them. Immediately spread a towel nearby, on which you will remove the ready pancakes.

Fry the Moroccan pancakes on medium heat until the top side is completely dry. It will not stick to the hand, on the other side the pancake will turn brown.

Remove the pancake and place it with the fried side on a towel. Pour such a portion of the dough into the pan. Bake all the pancakes this way. Stack completely cooled pancakes, otherwise they may stick to each other. I got 15 pancakes with a diameter of 12 cm.

Serve Moroccan pancakes with honey, syrups or jam. Bon appetit!