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Moroccan-Style Pancakes with Orange-Honey Syrup

COOK TIME
15 mins
PREP TIME
30 mins
RATE THIS RECIPE
(1)
Alejandra Ramos
COOK TIME
15 mins
PREP TIME
30 mins
RATE THIS RECIPE
(1)

Ingredients

Pancakes
  • 1 cup semolina flour
  • 1 cup all-purpose flour
  • teaspoons dry active yeast
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 tablespoon sugar
  • cups warm water (about 100°F)
  • Vegetable oil, for frying
  • Syrup
  • 1 cup honey
  • 1 cup water
  • 1 orange, zest cut into strips
  • 1 teaspoon orange blossom water (optional; or substitute rosewater)
  • To serve (optional)
  • Butter
  • Pomegranate seeds or raspberries
  • Chef notes

    The batter for these thin, spongy semolina pancakes is made in a blender. They're cooked on a skillet just like American-style pancakes with one big difference — no flipping!

    Technique tip: Cooking them on only one side makes for a bubbly crumpet or English muffin-like top that is perfect for absorbing butter and syrup. In Morocco, these are typically made into large crepes, but I like to make them a bit smaller to serve as a cute stack.

    Swap option: If you can't find semolina flour, you can use bread flour or all-purpose, though the texture will be slightly different.

    Preparation

    For the pancakes:

    Combine semolina, all-purpose flour, yeast, baking powder, salt, sugar and warm water in a blender and puree until smooth and evenly combined (about 1 minute).

    The batter will be thin and pourable. Let the batter sit at room temperature for 30 minutes.

    For the syrup:

    Combine honey, water, orange zest and orange blossom water in a small saucepan and bring to a boil. Reduce heat to low and let the mixture simmer uncovered for 5 minutes. Remove from the heat and let cool.

    To serve:

    1.

    Heat a griddle or heavy skillet (such as cast-iron) over medium heat. Brush with vegetable oil.

    2.

    Working in batches, pour 1/4 to 1/3 cup batter per pancake, leaving 1-2 inches between each one. Let cook 3-5 minutes on one side, until the top develops bubbles and looks dry to the touch. Do not flip. Repeat with rest of batter.

    3.

    Serve the pancakes stacked hole-side up, drizzle with honey syrup and pomegranate seeds or berries.