Baghir - Moroccan semolina pancakes

Try this delicious exotic twist on regular pancakes - you won't be disappointed!

• Preparation: 10 mins
• Cooking: 10 mins
• Serves: 4

What you need:

• 5ml/1tsp dried yeast
• 5ml/1 tsp caster sugar
• 100g/4oz fine semolina flour
• 100g/4oz plain flour
• 2 large British Lion eggs, beaten
• 15ml/1tbsp olive oil

What you do:

1. Mix the yeast and sugar in a jug with 300ml/1/2pt warm water, leave for 10mins in a warm place until it is frothy
2. Place the flours in a large bowl, stir in the yeast mixture, eggs and olive oil and beat well until smooth. Now leave the mixture in a warm place until it has doubled in size - about 40mins
3. Heat a large non-stick frying pan until hot, drizzle a little oil over the centre and wipe around the pan with a piece of kitchen paper. Pour a ladleful of the mixture into the hot pan, and tilt the pan so that it thinly and evenly coats the surface of the pan - it should have lots of honeycomb holes. When the surface has dried, turn over the pancake and cook for a further 1 min. Repeat to make about 7 pancakes in the same way, keeping them warm in between
4. To serve: Transfer to a plate, dust with icing sugar and serve with pomegranate seeds

Handy cook's tip:

Leave the mixture to prove for the best texture.

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