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\u2022 In a blender insert the semolina, flour, sugar, yeast and salt. Add the warm water and blend until there are no lumps and the batter is smooth. \u00a0 If you don\u2019t have a blender place all the ingredients in a large bowl and use an electric whisk instead of a blender.<\/p>\n
\u00a0\u2022 Add the baking powder and blend again for a few seconds. Leave the batter for 30 minutes to allow the yeast to proof and blend again for a few seconds.<\/p>\n
\u2022 Grease a non-stick pan and place it over medium high heat. Wait for the pan to be very hot to start baking the pancakes, otherwise you won\u2019t get many holes on your pancakes.<\/p>\n
\u00a0\u2022 Place a small amount of batter (as you would for any pancake) and leave the pancake until it dries out. As soon as you place the batter on the pan, the batter should start bubbling and drying out. Once the baghrir is no longer wet (it takes about a minute), it will mean that it is cooked. The baghrir are cooked only on one side. Never flip them while baking them as you will loose the holes. Repeat until you’ve used all the batter.\u00a0<\/p>\n
\u2022 Don\u2019t pile up your Moroccan pancakes while they are still hot, because they will stick to each other. If you want to pile them when they are hot, separate them with a tissue.<\/p>\n
\u2022 Warm water in this recipe means water that is warmer than room temperature but not hot. \u00a0If no bubbles start popping when baking the pancakes, it is most likely that the batter is too thick and\/or that the batter hasn\u2019t proved long enough. In that case, add a couple of tablespoons of warm water and leave the batter to proof for an extra 15 minutes. \u00a0<\/p>\n
\u00a04 cooking apples, cored and diced<\/p>\n<\/li>\n
2 teaspoons ground cinnamon\u00a0<\/p>\n<\/li>\n
1\u00a0teaspoon\u00a0ground ginger<\/p>\n<\/li>\n
A few gratings of nutmeg\u00a0<\/p>\n<\/li>\n
Pinch of salt\u00a0<\/p>\n<\/li>\n
80g butter<\/p>\n<\/li>\n
4 tablespoons brown sugar<\/p>\n<\/li>\n
100ml clear honey<\/p>\n<\/li>\n
Crushed pistachios and sour cream to serve, if desired<\/p>\n<\/li>\n<\/ul>\n
\u2022 Make the brown butter; melt butter in a small saucepan over medium heat. Keep an eye on the butter and stir occasionally, the butter will start to foam and turn into a golden brown, this process should take about 3 to 5 minutes. <\/p>\n
\u2022 Immediately add in the honey and sugar and stir until the sugar has melted completely. Then, add in the apples and stir occasionally until the apples have softened and the syrup has thickened, this should take about 8 to 10 minutes. <\/p>\n
\u2022 Serve warm on top of with the pancakes with crushed pistachios and sour cream if desired. <\/p>\n<\/div>\n