Transport yourself to Northern Africa and make yourself some Moroccan Msemen Flaky Pancakes.
These flaky, golden pancakes are a perfect alterntive to traditional pancakes yet they also work as a delicious alternative to flat breads. The crispy flaky layers are ready to soak up all the sweet or savory goodness you desire.
This ain’t your average pancake. Msemen has a unique texture, crispy and flaky on the outside and impossibly light within, thanks to a special folding technique that traps sprinkles of semolina between each layer.
If youv’e ever been to Morocco you will see this popular streetfood in every food market. It is classically served with a butter, honey and lemon syrup and served as a popular breakfast of as a snack.
Sweet or savory? The world is your oyster (or, well, pancake). Drizzle msemen with honey, or go full-on wanderlust with a dollop of harissa and a sprinkle of za’atar. Feeling adventurous? Stuff your pancakes with spiced lamb, creamy avocado, or tangy olives – the possibilities are endless.
Msemen Moroccon Pancakes
For Making Pancakes
- 3/4 cup Fine Semolina Flour
- 1 cup Plain Flour
- 1.25 cup Warm Water
- 1/4 tsp Dry Active Yeast
- 1/2 tsp Salt
- 1 tsp Sugar
- 2 tbsp Butter Optional
- Extra Flour For Kneading
- 4 tbsp Sunflower Oil For the pan and for the rolling surface
- 4 tbsp Extra Semolina Flour To sprinkle in between folds
- 1/4 tsp Baking Powder
- Mix the plain flour, semolina flour, salt, sugar and yeast in bowl.3/4 cup Fine Semolina Flour, 1/4 tsp Dry Active Yeast, 1/2 tsp Salt, 1 tsp Sugar, 1 cup Plain Flour
- Gradually mix in the water. Be very careful here as you do not want the dough to be sticky. I mix with a spoon until the dough has formed and then I can start kneading with my hands. If it ends up being sticky then add a little more flour.1.25 cup Warm Water
- Lightly flour your work surface and start kneading the dough for a good 5 minutes. The dough should feel smooth, soft and springy.Extra Flour
- Divide the dough into 6 balls and leave to prove on a lightly oiled surface for 30 minutes. Cover with a damp tea towl to stop the dough drying out.4 tbsp Sunflower Oil
- Mix the small amount of baking powder into a little bowl of semolina. This is to sprinkle in between layers and is the key to getting flakey layers in your pancakes.4 tbsp Extra Semolina Flour, 1/4 tsp Baking Powder
- The dough should have slighly increased in size and now you can take each ball at a time and on a lighly oiled surface press or roll it into a super thin rectangle.4 tbsp Sunflower Oil
- Spot a little butter onto the surface. (about 6 spots each the size of a pea).2 tbsp Butter
- Lightly sprinkle on a small amount of the semolina and baking powder mix.1/4 tsp Baking Powder, 4 tbsp Extra Semolina Flour
- Fold the top long side to the middle of the shape and then fold the bottom longside so that it overlaps the middle. It should look like an envelope.
- Sprinkle with some more semolina.4 tbsp Extra Semolina Flour, 1/4 tsp Baking Powder
- Fold in the first side so that it covers to half way and then fold in the other side so that it layers over the top. You should have a small square parcel.
- Repeat this process for each ball of dough until you have a pile of 6 parcels. Cover to keep them from drying out.
- Heat a pan to medium heat and add a splash of oil.
- Take one parcel at a time, and on a lightly oiled surface press it out to form a larger pan sized square. Sprinkle the last of the semolina over the top.1/4 tsp Baking Powder, 4 tbsp Extra Semolina Flour
- Fry on one side for 2 minutes and then flip and fry the other side for 2 minutes. I often flip these again so they get an extra minute on each side. They should puff up and go golden on the top. Keep an eye on them so they do not burn!4 tbsp Sunflower Oil
- Repeat the process for each pancake until you have your stack of crispy, flaky, layered pancakes.
- Traditionally these are served with a butter and honey syrup but you will find that they go with just about anything.
- Bis sah'ha!