Moroccan semolina pancakes

Moroccan semolina pancakes
  • Serves: 8
  • Prep: 10 mins
  • Cook: 10 mins

Try this recipe for Moroccan semolina pancakes for a truly international taste


  • 5ml/1tsp dried yeast
  • 5ml/1tsp caster sugar
  • 100g/4oz fine semolina flour
  • 100g/4oz plain flour
  • 2 large British Lion eggs, beaten
  • 15ml/1tbsp olive oil


  1. Mix the yeast and sugar in a jug with 300ml/1/2pt warm water, leave for 10mins in a warm place until it is frothy
  2. Place the flours in a large bowl, stir in the yeast mixture, eggs and olive oil and beat well until smooth. Now leave the mixture in a warm place until it has doubled in size - about 40mins
  3. 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 over the pancake and cook for a further 1 min. Repeat to make about 7 pancakes in the same way, keeping them warm in between
  4. To serve, transfer to a plate, dust with icing sugar and serve with pomegranate seeds

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