I really like the baghrirs (beghrir), these pancakes with holes found in the oriental kitchen. You already find a recipe on Papilles et Pupilles but in the one I propose you below, there are no eggs. It will therefore be perfect for those who are allergic or those who are careful with their consumption of eggs.
- 150 g of fine semolina
- 50 g of flour
- a pinch of salt
- 1.5 teaspoon of dry yeast dehydrated (Briochin for example)
- 1 sachet of vanilla sugar
- 10 g water to dilute the yeast
- + as much water as it takes to obtain a liquid but velvety paste
Dissolve the yeast in water then gradually add the flour, salt and then the semolina. Add the water gradually until you obtain a liquid but velvety dough. Cover and leave to ferment for 1.5 to 2 hours at room temperature. The dough should double in volume.
Cook the pancakes in a non-stick pan. Let cook on one side only and when the surface is covered with small holes, the pancake is cooked. Gently peel it off with a spatula. After cooking, the pancake should be at least 5 mm thick.
The baghirs can be eaten salty or sweet. If you prefer salty, do not sweeten the dough.
To the taste I find that you don’t really feel the difference between with egg and without egg! The children ate theirs with Nutella (yes I know it’s not really typical ;o) ….) and us with honey.