Moroccan Sweet Semolina Pancake

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These traditional Moroccan sweet pancakes, known as mkhemar, are thin and tender yeasted crepes made from a simple semolina and flour batter. They are cooked on a dry flat pan until pale with light golden spots, then stacked and drizzled with warm honey and butter for an indulgent breakfast or afternoon tea. Lightly airy with a delicate chew, they pair equally well with fresh cheese or a pot of mint tea.

Nutrition Facts

Per serving (estimated)

• 390 kcalCalories
• 6 gFat
• 2.5 gSaturated Fat
• 75 gCarbs
• 3 gFiber
• 18 gSugar
• 8 gProtein
• 290 mgSodium
• 110 mgPotassium
• 25 mgCalcium
• 3.2 mgIron
• 0 mgVitamin C
• 45 mcgVitamin A

Ingredients

For the batter

• 1 cup (140 g) fine semolina
• 1 cup (130 g) all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp instant yeast
• 1/2 tsp fine sea salt
• 2 1/2 cups (600 ml) warm water

For serving

• 1/3 cup warm honey or date syrup
• 4 tbsp soft unsalted butter
• 1 tsp ground cinnamon
• Soft fresh cheese or fig jam, for serving (optional)

Directions

1. In a large mixing bowl, whisk together the semolina, flour, sugar, yeast, and salt until evenly combined.
2. Gradually pour in the warm water while whisking continuously to form a smooth, thin, lump-free batter the consistency of heavy cream; cover loosely and let rest at room temperature for 45 to 60 minutes, until slightly foamy on top.
3. Heat an 8-inch non-stick crepe pan or flat skillet over medium heat without greasing; the surface is ready when a few drops of water dance across it.
4. Pour about 1/3 cup of batter into the pan and immediately swirl to coat the bottom in a thin, even layer; cook for 60 to 90 seconds, until the surface looks dry and small bubbles appear.
5. Loosen the edges with a thin spatula, flip, and cook the second side for about 30 seconds; the pancake should remain pale with light golden spots.
6. Slide the pancake onto a plate and repeat with the remaining batter, stacking the pancakes and covering them with a clean kitchen towel to keep them warm and pliable.
7. Just before serving, brush each warm pancake lightly with soft butter and stack two or three together on individual plates.
8. Drizzle generously with warm honey or date syrup, dust with cinnamon, and serve immediately with fresh cheese or jam if desired.

Cook’s Notes

• The batter should be thinner than typical American pancake batter, about the consistency of single cream; stir in a splash of warm water if it thickens during resting.
• A well-seasoned non-stick pan is essential; traditional cooks use a saj (flat convex griddle) or a heavy-bottomed skillet wiped with a barely oiled cloth.
• For a richer, more golden pancake, substitute half the water with warm whole milk and add one extra tablespoon of softened butter to the batter.
• Stacked pancakes can be wrapped in foil and reheated in a 150 degrees C oven for 5 minutes, though they are best enjoyed fresh off the pan.
• Serve with a pot of Moroccan mint tea and a small dish of melted butter for an authentic Maghreb breakfast spread.

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