Msemen: Moroccan Pancakes
Discover the taste of Morocco with these wonderfully fluffy Moroccan pancakes! Light, spongy, and perfect for soaking up honey, butter, or your favorite jam, they make for a delightful breakfast treat with authentic North African flavor—crafted by Chef Giorgos Tsoulis.
Ingredients
- 400 g fine semolina
- 380 g all-purpose flour
- 380 ml water
- 115 g melted butter
- 100 ml sunflower oil + extra for greasing
- a pinch of salt
For Serving:
- butter
- jam of your choice
Instructions
- In a stand mixer fitted with the dough hook, combine semolina, flour, water, melted butter, sunflower oil, and salt. Mix on medium speed until a smooth, elastic dough forms.
- Cover the bowl with plastic wrap and let the dough rest for 15 minutes.
- Turn the dough out onto a greased surface and divide it into 8 equal portions.
- Working with one portion at a time, grease your hands and the work surface with sunflower oil. Flatten the dough into a thin circle (about 20 cm / 8 inches in diameter).
- Fold the dough like an envelope and transfer it to a baking tray lined with parchment paper. Repeat this process for the remaining dough pieces.
- Cover the tray with plastic wrap and let the squares rest for another 15 minutes.
- Lightly grease the surface again. Take one square and gently stretch it into a thin rectangle (about 20×15 cm / 8×6 inches). Repeat with all the dough pieces.
- Heat a nonstick pan over medium heat. Lightly grease with sunflower oil if needed. Cook each pancake for 1–2 minutes per side, or until golden brown with darker spots.
- Serve the Moroccan pancakes with butter and jam, or with any other topping you prefer.
Notes
Chef’s tip: These versatile pancakes, also known as Msemen, can be filled with cheese for a savory version or enjoyed sweet with honey or jam. Make extra—they reheat beautifully!
Tried this recipe?Let us know how it was!