Arabic lush pancakes

Category: Culinary recipes
Kitchen: arabic
Arabic lush pancakes


Wheat flour, premium 250 g
Semolina 250 g (150 g)
Sugar 1 tbsp. l.
Salt 1 tsp
Dry yeast 7 g
Baking powder for the dough 1/2 tsp
Egg 1 PC.
Warm boiled water 750 ml

Cooking method

In the description of the recipe, the author made a remark that she bakes pancakes regularly, since they do not get bored either by the taste or by the method of preparation. Indeed, according to this recipe, pancakes are not only fluffy and soft, but also have a fairly harmonious taste and do not absorb oil during cooking. They work well with sweet sauces as well as savory sauces or additional ingredients.

Arabic lush pancakes
Pour water into a large bowl, add salt, sugar, egg and stir. Pour in sifted flour, semolina (I took 150 g), yeast and baking powder. For a more rich taste, part of the water can be replaced with milk - about 250 ml, but I added 1-2 tbsp. l. powdered milk.
Arabic lush pancakes
Mix all ingredients thoroughly with a whisk or hand blender until smooth. Cover the bowl with cling film and leave to ferment for 80-90 minutes.
Arabic lush pancakes
The finished dough will look like soft, fluffy and airy foam.
Arabic lush pancakes
Put a frying pan of small diameter on the stove with heating slightly below average, heat and grease with melted butter or vegetable oil, pour 1.5-2 ladles of dough and bake pancakes on both sides. Put the finished pancakes in a stack on a dish. Serve with honey or any sauces to taste.

Arabic lush pancakes
Arabic lush pancakes


Prescribed by Umm Mahdi. Thanks to the author!

Corsica, it's late, but I really want these pancakes, I just want to die, with jam and tea ... mmmmm
But tomorrow I will, today I won't be by night

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