Chocolate Beghrir (Algerian Chocolate Honeycomb Pancakes)
A recipe for Chocolate Beghrir (Algerian Chocolate Honeycomb Pancakes)! These North African pancakes include a bit of cocoa powder and are served with honey butter, almonds, and strawberries.
Servings 4 -6 Servings
Ingredients
- 2 cups (470 milliliters) lukewarm water 105-115˚F, 40-46˚C
- 1 teaspoon active dry yeast
- 1 1/4 cups (200 grams) fine semolina
- 1/4 cup (31 grams) all purpose flour
- 3 tablespoons (19 grams) unsweetened cocoa powder
- 2 tablespoons (25 grams) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract if halal- alcohol-free vanilla
- Vegetable oil for greasing the pan
Instructions
- In a small bowl, sprinkle yeast over the warm water. Stir and let sit until frothy, 5-10 minutes.
- In a blender, add the yeast with water, semolina, flour, cocoa powder, sugar, baking powder, salt, and vanilla extract.
- Blend until completely mixed and smooth.
- Allow the batter to rest at room temperature for 30 minutes to let the yeast begin to proof and bubbles form on the top.
- Place a skillet over medium low heat and lightly grease with oil.
- Pour in about 1/4 cup of the batter. Adjust the heat as needed between medium low and low to allow the pancake to cook through without darkening too much on the bottom.
- Cook until holes appear and the surface no longer looks wet, about 3-5 minutes.
- Remove to a plate (do not cook the other side) and repeat with remaining batter.
- Serve immediately with desired toppings.