Algerian Beghrir Pancake

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READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine all dry ingredients with the eggs.
  • Add the water and the milk a little at a time until you achieve a thick but runny consistency.
  • Heat a little oil in the frying pan then add just under a ladleful of batter and immediately start swirling it round the pan to get a nice even layer. Leave some space near the rim so it can come out easier.
  • Watch the holes as they appear and leave it on the heat until the top dries out.
  • Traditional beghrir is quite thick and you only cook one side. However I do like them a bit thinner. That also means you are able to turn them and lightly cook the other side. It should not take more than a minute.
  • Serve it with honey, jam or nutella.
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