⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.
Moroccan pancakes known as “thousand holes” - naturally vegan, light and spongy. Only cooked on one side, so the top develops characteristic bubbles. Serve with syrup sauce for a traditional breakfast.
Ingredients
Pancakes
- 6 dl lukewarm water
- 1.5 dl wheat flour
- 4 dl semolina (mannagryn)
- 1.5 tsp dry yeast (or 12 g fresh yeast)
- 2 tsp baking powder
- 1 tsp sugar
- 1/2 krm vanilla powder
- 1 krm salt
Syrup Sauce
- 50 g margarine
- 50 g agave syrup or maple syrup
Instructions
Mix batter: Combine all pancake ingredients in a bowl. Blend with a stick blender for at least 1 minute until smooth.
Rise: Let rest 35-60 minutes until bubbly when stirred. The batter should be quite loose - add more flour if too thin, water if too thick.
Cook: Heat a non-stick pan over medium-low heat (no oil needed). Pour batter to form pancakes. Cook only on one side - when the surface has set and is full of holes, it’s done. Don’t flip.
Cool: Let pancakes cool separately (they’re sticky when hot). Once cooled slightly, they won’t stick together.
Make sauce: Melt margarine and syrup together in a small pot - just until combined, no need to boil.
Serve: Drizzle syrup sauce over pancakes.
Notes
Fresh vs dry yeast: Fresh yeast (12 g) gives thicker, fluffier pancakes. Dry yeast makes a runnier batter.
Temperature: Finding the right pan temperature takes practice - too hot and they burn before setting, too low and they don’t develop holes properly.
Rolling/folding: If you want to roll or fold them, do it immediately off the pan while still sticky.
Video help: Watch a few YouTube videos to see the ideal batter consistency.
Source: Kakboken