Ingredients

Yeast Mixture:
2 tsp Dry Yeast
½ tsp Sugar
¼ cup Warm Water

Pancake Mixture:
1 cup All Purpose Flour      
½ cup Semolina Flour
½ cup Almond Meal
1 tsp Kosher Salt
2 tsp Baking Powder
1 cup Warm Water
1¼ cups Whole Milk

methods

Combine all Yeast Mixture ingredients, let the yeast activate;

Combine all dry Pancake ingredients together;

Heat milk and water to room temperature, add to blender;

Add the dry mixture, slowly blend until smooth with yeast mix;

Place in a bowl and wrap with cling film ferment 1 to 1½ hours;

Heat non-stick fry pan, spoon 5 inch rounds of beghrir mix;

Cook for 2 minutes on one side until the top dry & Bottom is light brown in color;

Don’t flip

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