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.
- 1 cup semolina flour
- 1 cup all-purpose flour
- 1½ teaspoons dry active yeast
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 tablespoon sugar
- 2½ cups warm water (about 100 degrees)
- Vegetable oil, for frying
- 1 cup honey
- 1 cup water
- 1 orange, zest cut into strips
- 1 teaspoon orange blossom water (optional; or substitute rosewater)
To serve (optional)
- Pomegranate seeds or fresh raspberries
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.
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.