Moroccan Semolina Pancakes (Makes 8 large pancakes)
- 1 tsp dried yeast
- 1 tsp caster sugar
- 100g fine semolina flour
- 100g plain flour
- 2 large eggs, beaten
- 1 tbsp olive oil
Mix the yeast and sugar in a jug with 300ml/½pt warm water, leave for 10 minutes in a warm place until frothy.
Place the flours in a large bowl, stir in the yeast mixture, eggs and olive oil and beat well until smooth. Now leave mixture in a warm place until it has doubled in size – about 40 minutes.
Heat a large non-stick frying pan until hot, drizzle a little oil over the centre and wipe around the pan with a piece of kitchen paper.
Pour a ladleful of the mixture into the hot pan, and tilt the pan so that it thinly and evenly coats the surface of the pan – it should have lots of honeycomb holes.
When the surface has dried, turn the pancake over and cook a further minute. Repeat to make about seven pancakes in the same way, keeping them warm in between.
To serve, transfer to a plate, dust with icing sugar and serve with pomegranate seeds.
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