Semolina Pancakes – Merci Sandrine!

Semolina Pancakes – Merci Sandrine!

Serves 4-6

– 375g fine semolina
– 7g dried yeast
– 2 tsp baking powder
– 2 tbsp caster sugar
– 1 tbsp plain flour
– 1 tsp salt
Add the semolina, dried yeast, baking powder, caster sugar, plain flour and salt to a food processor. Add in 750ml of lukewarm water and whizz to a smooth batter. Pour the batter into a bowl, cover and set aside in a warm place for 45 minutes or until batter doubles in size and becomes frothy.
Place a large frying pan over medium high heat. Add a scant ladle full of the batter to the pan and cook for 2 minutes until little bubbles appear on the surface. Flip and cook on the other side until golden brown. Remove from the pan and repeat the process with the remaining batter.
Arrange 2-3 pancakes per person on a plate and top with fruit and soy yoghurt or whatever you want.

Bon appétit.



  1. Hi all!

    Great pancakes, those are well-known in Morocco with the name baghrir. It is typical traditionnal Moroccan (you can find variation on Youtoube). I am sure this Irish chef has mentionned what the origine of these pancakes is…


    P.S. By the way, you can find Moroccan bread variations made with oil (olive oil) and floor)

    • Hi. There are also some in India. This Irish chef wrote that he was inspired by a restaurant in Ireland where they serve them. I guess it is increasingly difficult nowadays to trace the origins of recipes 😉

      • Hi Veronique!

        Thank you for your reply 🙂 It doesn’t really matter where they are originally from! It is just a funny competition (countries claiming things)….
        The most important is that they are very tasty and very easy to make…



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