Semolina Pancakes (Beghrir)
Nutritional values
(Percentage of daily recommendation)
| Calorie | 433 cal. | (21 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 3.3 μg | (6 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 314 μg | (105 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 24 μg | (53 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 365 mg | (9 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 129 mg | |||
| Cholesterol | 113 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 cube fresh Yeast
- 300 milliliters warm water
- 1 tsp sugar
- 350 grams Pastry flour
- 150 grams Semolina
- ½ tsp salt
- 3 eggs
- 250 milliliters warm milk
- 250 milliliters warm water
- sunflower oil (for cooking)
Preparation steps
Dissolve the yeast with sugar in 300 ml (approximately 1½ cups) of warm water and stir until smooth.
Add the flour and semolina in a bowl, and mix with salt and eggs thoroughly. Pour in the dissolved yeast, milk and 250 ml (approximately 1¼ cups) warm water in a thin stream. Mix well to form a smooth batter. Cover the bowl and let rise for about 1½ hours at room temperature until the volume has doubled.
Before preparing the pancakes, spread a damp cloth on the work surface.
Heat a little oil in the frying pan over medium heat and pour a small ladleful of the batter into it. Spread the batter to form the pancake, it should be 3 mm thin and about 12 cm (approximately 5 inches) in diameter. Cook the pancake until the bottom becomes light golden. The pancake (beghrir) is done if many small holes develop on the surface. Place the cooked pancakes over the damp cloth to prevent it from drying out. Let cool slightly. Cook more pancakes until the batter is used up.
Serve the pancakes (or beghrir) hot or cold. Serve with toasted, coarsely ground almonds and honey.
