These light, fluffy Moroccan pancakes, traditionally known as beghrir, have such a light, delicate texture making them the perfect breakfast dish, or a delicious treat to break your fast this Ramadan.

Full of lots of little holes, the pancakes will soak up the flavours of whatever topping you desire, but it’s hard to beat the combination of honey and butter. Mmm.

To make your own batch, just follow the simple steps below, outlined by Meryem Mortell, Chef Patron of Michelin-listed ZAYANE restaurant in Notting Hill.

Ingredients:

2 bowls of fine semolina

2 bowls of warm water

1 bowl of white flour

1 tsp baking powder

1 tsp active yeast

1 pinch of salt

 

Method:

Step 1. Put all of the ingredients in to a blender and blend until smooth.

Step 2. Pour into a bowl and leave to rest for 1 hour.

Step 3. Transfer one ladle of the mix in to a non-stick pack and cook on a low heat. No need to turn over. You’ll soon start to see lots of holes beginning to form.

Step 4. Once the pancake looks dry, it’s ready to be served with your chosen toppings.

 

Meryem, with her son Joe will be cooking more delicious Moroccan recipes live at London Halal Food Festival, but in the meantime check out their Ramadan Iftar menu for a delicious way to break your fast.