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:

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
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
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
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.

British Lion eggs

Look for the Lion on eggs to guarantee the highest standards of food safety. All Lion Quality eggs come from British hens vaccinated against salmonella and are date-stamped for freshness.