Moroccan honeycomb pancakes recipe
The Lebanese Recipes Kitchen (The home of Delicious Lebanese/Middle Eastern food recipes) invites you to try Moroccan honeycomb pancakes recipe. Enjoy cooking best desserts and learn how to make Moroccan honeycomb pancakes.
Based on a recipe from Robert Carrier. These yeast pancakes are cooked on one side only and develop little holes like a crumpet - all the better for soaking up the honey and melted butter.
1 tbsp dried yeast
1 tspn sugar
6 tbsp warm water
450g plain flour
1 cup water
1 cup milk
olive oil or grapeseed oil
1/2 cup honey
chopped unsalted pistachio nuts
Mix yeast with sugar and sprinkle over warm water. Stir and set aside for 10 minutes or until bubbly.
Sift flour and salt into a large bowl and make a well. Lightly whisk the egg with the water, milk and yeast mixture and pour into the well. Using a whisk, draw the flour into the liquid and beat until smooth and like thick cream.
Rest for 1 hour. When ready the batter should be covered with small bubbles.
Heat a heavy based pan, brush with oil or buttered paper and pour a ladleful of batter (about 60ml) onto the hot pan. Quickly smooth with back of the ladle or a spoon to make an even circle and cook until little bubbles appear on the surface. The trick is to make the pancake as thin as possible. The first will not look very promising. When correctly cooked the underside will be golden-brown and quite crisp and the uncooked side will be dotted with holes and look pretty uninspiring.
Place pancake on to a warm dish and repeat the process with the remaining batter.
In a small saucepan, melt butter with honey and add 1 teaspoon orange-flower water or to taste.
Spoon the syrup over each pancake and either roll up or fold into quarters. Scatter the plate with chopped pistachio nuts and serve.
Makes about 12-15 pancakes, 12cm diameter.
Chef: Stephanie Alexander Photo: Marina Oliphant Source: The Age Tuesday September 20, 2005 Middle Eastern, 45 mins plus, Contemporary, Dessert
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