Beghrir – Moroccan Semolina Pancakes with Maple Nutmeg Roasted Plantains – {Vegan}

These Beghrir / Baghrir aka Moroccan pancakes topped with maple and nutmeg roasted plantains make a great breakfast. And best of all they are suitable for vegans and refined sugar-free.

 

How to make Beghrir

The yeasty Beghrir or Baghrir Moroccan pancake batter is easy to whip up. All you do is place the ingredients for the pancake into the blender and blend into a batter. Most pancakes are really flexible, ie you can measure ingredients informally and they will still work. With these, you need to get the measurements right so that the batter is the right consistency for the bubbles to work.

After mixing the batter, simply decant into a bowl and cover. Then you have all the fun waiting to see it bubble up to double its size before frying the pancakes.

To cook the Beghrir

Step 1. Heat a frying pan over medium heat, lightly brush on a bit of oil using a silicon brush.

Step 2. Add ladles of the Baghrir batter to the frying pan. You don’t need to swirl the batter just let the batter spread out for itself.

Step 3. Cook the pancake for 2 mins and keep an eye out as the bubble start appearing on the surface. You should cook it till the surface is dry and not sticky when touched.
Tip. In Morocco the pancakes are not flipped, instead, they would be transferred on to a clean plate and set aside to cool, whilst the rest of the batter is cooked.
Me, well I like it flipped and cooked for a min so that the top is slightly crispy. You can try both ways and see what you think

ingredients

For the semolina pancakes

• 400 g (14oz) fine semolina
• 2 tbsp plain flour
• 2 tbsp caster sugar
• 2 tsp dried fast acting yeast
• 2 tsp baking powder
• ¼ tsp salt
• 750 ml (3 cups) lukewarm water

For the maple roasted plantains:

• 2 plantains peeled and cut into cubes
• 1.5 tbsp olive oil
• 2 tsp ground nutmeg
• Salt
• 3 tbsp maple syrup
  

  Instructions

  • Place everything to make the pancakes into a blender and blend for about 30 secs until it forms a smooth batter.
  • Pour the pancake batter into a bowl, cover and keep in a warm place for about 45 mins until it has doubled in size and is frothy.
  • Preheat the oven to fan-assisted 160C / 180C / 350F / gas 4 and lightly oil a lined baking tray.
  • Add the plantain cubes, oil, nutmeg and salt into a bowl and mix until the plantains are well coated.
  • Transfer the plantain cubes to the baking tray place in the preheated oven and bake for about 20 mins or until done. Make sure to turn the plantain cubes half way through cooking.
  • When done take the plantains out of the oven, mix in the maple syrup and return to the oven for a further 6 mins.
  • Preheat a frying pan over medium heat, lightly brush on a bit of oil using a silicon brush and add ladles of the batter to the frying pan.
  • Cook the pancakes for about 2 mins till bubble appear on the top of the pancakes, then turn them over and cook for a further 2 mins until they are cooked through and golden.
  • Repeat with the remaining batter until all the pancakes are cooked.
  • Serve the pancakes topped with the plantains and drizzled with extra maple syrup.

  Notes

  In Morocco the pancakes are not flipped, instead, they would be transferred on to a clean plate and set aside to cool, whilst the rest of the batter is cooked.

  Nutrition

  Calories: 405kcal | Carbohydrates: 81g | Protein: 10g | Fat: 4g | Sodium: 109mg | Potassium: 625mg | Fiber: 4g | Sugar: 19g | Vitamin A: 13.4% | Vitamin C: 13.3% | Calcium: 10% | Iron: 19.5%