Name: Beghrir (Honeycomb Pancakes)
Yield: Serves 4–6
Cuisine: Moroccan
Ingredients: melted butter; hot honey; orange-flower water (optional); 300 ml/pint (1¼ cups) water (or a mixture of milk and water); salad oil; 6 tablespoons warm water; 1 teaspoon sugar; 1 tablespoon dried (active dry) yeast; 1 egg; 450 g/1 lb plain four (3 cups plus 2 tablespoons all-purpose flour); ¼ teaspoon salt

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

These pale gold pancakes are cooked on one side only so that the little holes that prick the topmost ‘uncooked’ side give an attractive honeycomb effect. Cooked on a griddle or flat earthenware pan, these Moroccan pancakes are very light and can be served with honey and melted butter or with the savoury crusts and melted fat from sun-dried khlii.

Fatima cooks her beghrir on a tile instead of a griddle pan and that is the way we have p