Algerian Beghrir
(Honeycomb Pancakes) Recipe
Origin: Algeria Period: Traditional
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These yeasted crumpet-like pancakes are a feature of North African cookery. Typically they are made from wheat flour, but the Algerian version (presented here) is often made with semolina. For the standard version simply replace the semolina with plain (all-purpose) flour.
Ingredients:
300g semolina
150g plain flour
1 tbsp instant, dried, yeast
1 egg, beaten
200ml water
150ml milk
oil for frying
6 tbsp butter
2 tbsp orange flower water
Algerian Beghrir
(Honeycomb Pancakes) Preparation:
Method:
Combine the milk and water in a saucepan (you can just use water if desired) and heat gently to body temperature. Take the pan off the heat and set aside.
Combine the semolina, flour and yeast in a bowl. Stir to mix then form a well in the centre and add the egg. Mix thoroughly then form a new well and pour in 3/4 of the milk mixture. Stir to combine then keep adding the liquid, beating well after each addition, until you have a smooth batter that's the consistency of thick double cream. Cover the bowl and set aside in a warm place for 80 minutes to allow the yeast to activate.
After this time lightly oil a small frying pan or griddle pan and set over medium heat. When hot add about 3 tbsp of the batter and swirl the pan to coat evenly. Cook until the base is light and golden and bubbles form and burst on the top (do not turn!). Either serve immediately or stack on a plate and keep warm in the oven. Continue frying until all the batter is cooked.
To serve, gently melt the butter in a pan. Whisk-in the orange flower water and serve drizzled over the pancakes.
Read: Recipe Articles and Reviews
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More African recipes... More North African recipes... More recipes for breads, cakes and pastries... More Traditional recipes... More recipes for Cakes... More Frying recipes...
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