“My mother was my first country, the first place I ever lived.” Nayyirah Waheed
Moroccan pancakes! What a delightful discovery! They are kind of a cross between a pancake and a crumpet. What makes them unique is you don’t flip them! Yeasty and filling, made with semolina flour and virtually no fat. The possibilities are endless.
Many possibilities for women become dormant once infants arrive on the scene. Abby and I both became pregnant the same year and had our babies in 1985. Pregnant together…children having children. Abby had her Rita in June and I had my Sean in August. Abby’s Chasca was not far behind in May of 1988.
Here is the sum total of these life changing events in one sentence. Those babies, our children, all became our north stars and EVERYTHING that followed, for better or for worse, was for them.
Ingredients: For the pancakes: 1 cup fine semolina, 1/2 cup self rising flour, 1 tsp. fast acting dried yeast, 1/2 tsp. baking powder, 1 tsp. sugar, pinch of salt, 1.5 cups warm water (about 110-115F) For the topping (almond butter and honey) 1/4 cup almond butter, 3 tbsp. honey, 1 tsp. argan oil ( I didn’t have, so I used hazelnut oil, any nutty oil will do)
- Put all the pancake ingredients in a large bowl and whisk to make a smooth batter. Cover loosely with a towel and let rise for about 45 minutes until plenty of bubbles have formed and the batter has risen. Meanwhile, put the amlou ingredients in a small bowl, mix and set aside.
- Heat a non stick frying pan over medium-low heat, when hot, add a small ladleful to the pan. Cook for 3-4 minutes, until the surface has lots of bubbles and has dried. DO NOT FLIP! Transfer to parchment paper and repeat with the rest of the batter for a total of 12 pancakes. Let pancakes cool slightly before you stack them, or they may stick together. Serve warm with drizzled almond butter and honey topping.