ALGERIAN PANCAKE - BAGHRIR

Algerian Pancake ini sekali imbas macam serabai atau serabi, malah cara membuatnya pun ebih kurang sama, cuma untuk resipi ini taepung yang digunakan ialah tepung suji dan cara memakannnya ada dua cara, satu dengan madu dan satu lagi dengan kari atau lauk. Tektur pancake ini lembut dan permukaannya seakan sarang lebah berlubang-lubang.

Sesuai buat sarapan atau minum petang.

Algerian Pancake

• 3/4 cups fine semolina
• 5 tablespoons all purpose flour
• 1 teaspoon sugar
• Pinch of salt
• 1 teaspoon baking powder
• 1 1/4 teaspoon dry yeast
• 1 1/4 cups warm milk
• 1 egg

For the Syrup:

6 tablespoon honey

2 tablespoon butter

1/4 cup water

Making the syrup:

In a saucepan, add butter and honey, and mix well on medium low heat. Add the water and increase the heat. When it boils turn of heat.

Making the Baghrir, the method is for both versions:

In a blender, add all the ingredients and blend until smooth.

 Pour mixture in a big bowl, cover and let it rest in warm place for 30 minutes.

– Heat a non stick pan, then pour around half a ladle or 1/4 cup from the batter in the middle of the pan.

– Let it cook on medium heat, until the surface is dry and full of wholes.

– Remove from pan and keep aside. Do not stack while warm like regular pancakes since it will stick together, wait until the Baghrir cools.

RECIPE SOURCE:  MunATY COOKING

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