Butter and honey pancakes

Name: Butter and honey pancakes
Ingredients: 55 g white wheat flour; 180 g semolina; 2 tablespoons sugar; 1/4 teaspoon salt; 1 teaspoon baking powder; 10 g dry yeast; 200 ml milk; 250 ml water; 15 ml walnut oil; 40 g butter; 60 g honey

Dessert - Butter and honey pancakes by Gratiela B. - Recipia

Butter and honey pancakes are usually served warm, for breakfast or dessert, and are cooked on one side until little holes appear. The semolina and flour make thicker pancakes than the usual thin ones, and milk and yeast go into the batter. I like mine with a thin layer of honey. Preparation: 8 minutes. Cooking: 24 minutes. Total time: 32 minutes. Servings: 4. Approximately 420 kcal and 9 g protein per serving.

Ingredients

55 g white wheat flour
180 g semolina
2 tablespoons sugar
1/4 teaspoon salt
1 teaspoon baking powder
10 g dry yeast
200 ml milk
250 ml water
15 ml walnut oil

For spreading

40 g butter
60 g honey

Preparation

1. Mix the flour, semolina, sugar, salt, baking powder and dry yeast in a bowl. 2. Pour the milk, water and walnut oil over the dry ingredients. Mix until you have a smooth batter that runs off the ladle. 3. Heat a nonstick pan over medium heat. Pour in one ladleful of batter at a time and cook 12 pancakes, about 2 minutes each, without turning them over. They’re ready when the surface is no longer shiny and little holes are visible. 4. Arrange the pancakes on a platter and spread them with butter and honey.

Notes

Keep them covered in the fridge for up to 3 days. Once warmed, the butter softens again. For a dairy-free version, replace the milk with 200 ml oat drink and the butter with 40 g margarine; leave the honey as it is. The batter contains gluten, while the milk, butter and walnut oil contain dairy and nuts. I liked Ligia’s Baghrir pancakes and tried them; mine didn’t come out with a thousand little holes, and I stuck with the cooker, since they stuck to the pan even though they had more holes. Fine semolina mixes in more easily; coarse semolina makes the pancakes more grainy. If the heat is too high, the bottom browns before the surface dries, so keep it at medium and turn it down if they colour too quickly. If you don’t have walnut oil, use 15 ml neutral oil. A 60 ml ladle makes small pancakes of a similar size; if you pour in more, each pancake needs longer on the heat. I serve them with plain yogurt and black tea.