Julia Chiles - Moroccan Style Recipes: An Illustrated Cookbook of North African Dish Ideas!

These pancakes are made with delicious honey and butter sauce. They are often served during Ramadan, but they are a great breakfast anytime.

Makes 6 Servings

Cooking + Prep Time: 1 hour 25 minutes

Ingredients:

• 1 cup of water, warm (115F or so)
• 1/2 tsp. of sugar, white
• 1/2 tsp. of yeast, active, dry
• 1 cup of milk, 2%
• 1 cup of flour, all-purpose
• 1 cup of flour, semolina
• 2 eggs, large
• 2 tsp. of baking powder, sodium free
• 1 tsp. of salt, kosher

For the sauce

• 3/4 cup of honey, pure
• 6 tbsp. of butter, softened

Instructions:

Place water, sugar and yeast in food processor. Allow to sit without turning food processor on for five minutes, till yeast has softened and started forming creamy foam.

Add milk, both types of flour, baking powder, salt and eggs. Blend till you have a smooth mixture, one minute or so. Leave mixture sitting in blender, resting for 1/2 hour.

Heat non-stick skillet on med-low. Blend pancake mixture for 8-10 minutes. Scoop 1/ 1/3 cups batter per pancake into skillet. Cook till bubbles form and pop, three minutes or so. Dont flip them. Adjust heat as needed so pancake bottoms are barely beginning to brown and tops become dry.

Blend batter for about 10 seconds after cooking three or four pancakes, so batter stays fluffy.

To prepare sauce, place honey and butter in glass or plastic bowl. Microwave using high setting till honey is hot and butter has melted, 1 1/2 minutes or so. Stir sauce. Drizzle 1 tbsp. +/- on each cooked pancake. Serve.