Monday, December 11, 2017

Lemkhenfer/Moroccan Wheat Flour Pancakes

If you have tried already your hands with Baghrir aka Moroccan 1000holes pancakes, my today's recipe will definitely please you. Baghrir, these pancakes are prepared either with all purpose flour or fine semolina, however the authentic one always goes for the finest semolina. The speciality of this pancakes is they are cooked only on one side,this gives the light,soft,spongy,tender texture with a beautiful honeycomb like appearance to this delicious pancakes. But Lemkhenfer is as much as like younger sister to Baghrir. Baghrir are cooked on one side, while Lemkhenfer is cooked on both sides.These pancakes can be made in large quantity and can be conserved in fridge, but dont reheat it in microwave oven or a toaster, just heat them in a hot pan and enjoy.


Lemkhenfer, Moroccan Pancakes

Lemkhenfer calls for a different preparing process, usually for making pancake batter we usually put all the ingredients together in a bowl and mix everything to prepare a pancake batter. This pancakes are totally different, initially the flours mixture is kneaded as a dough, then slowly water is added and kneaded well until the dough turns as pancake batter. As like Baghrir, this Lemkhenfer is also yeasted pancakes, you can enjoy thoroughly this Moroccan pancakes with honey or else with butter, jam. We loved our Lemkhenfer with nutella, and this soft pancakes goes to this week's blogging marathon as am running with 'Moroccan Recipes' as theme.


Lemkhenfer, Moroccan Wheat flour Pancakes

Recipe source: Here
2cup Whole wheat flour
2cups All purpose flour
1tbsp Instant yeast
Salt
Oil for cooking
Water

Take the whole wheat flour, all purpose flour, instant yeast ,salt in a bowl.

Add enough water and knead everything well until the dough turns soft, add some more water and knead again.


Slowly add water atleast three or four times to the dough and knead well until the dough turns as a thick pancake batter.

Let it sit in a warm place for an hour,you can see small bubbles on the top of the batter. Your batter is ready to cook.

Heat a small pan over medium heat, give a gentle stir to the batter.


Moroccan Pancakes,Lemkhenfer

Grease the griddle with butter/oil,pour enough batter to make a medium size pancake.

Dont spread it, cook it in simmer until the surface is porous and the batter is dry. Turn the Lemkhenfer and cook the other side.

Serve warm with honey or any other spread.
BMLogo

6 comments:

Usha said... Reply To This Comment

Wow, those pancakes look stunning, porous and spongy.

Srivalli said... Reply To This Comment

Looks very nicely done Priya..love how it looks so spongy!

vaishali sabnani said... Reply To This Comment

You really have a treasure ! These pancakes look so pretty with these tiny pores . Must be so delicious !

Harini R said... Reply To This Comment

Wow those pancakes with popped bubbles look exotic.

Priyakumar said... Reply To This Comment

as soon as I read honeycomb texture I scrolled down and literally felt like having it with chutney.. very tempting.... I am yet to cover my Indian stuff..

Chef Mireille said... Reply To This Comment

in my Moroccan research, they have so many types of pancakes - these look great