Moroccan Desserts

Apart from lots of little biscuits & cakes there aren’t really loads of obviously Moroccan desserts. There’s sliced oranges sprinkled with cinnamon, usually after each meal (lunch time is the main meal) fresh fruit is offered and then about 6pm or so it’s afternoon tea time where everyone sits down & has a coffee, pastry, croissant or something similar.

Given the french spent so much time in Morocco there are a number of french pastries that you can get in Morocco from Baguettes to Croissants the choices are unlimited, but you would be forgiven for thinking you’ve stumbled into a Patisserie, not necessarily a bad thing.

So inspiration for something Moroccan will come from using some of the spices used most commonly in cooking, there is always the Snakey Cakey as Jamie Oliver refers to it, but that requires a long kitchen bench, both children in childcare or asleep & I promised my dear friend Banana that we’d make it together so I will save it for another day.

Let’s start with something simple or in theory simple.. in practice it can be a bit tricky, but unless you’re cooking for a Moroccan (like I am) your family & or guest won’t know the difference.

1000 Hole Pancakes

Serves 2 adults & 2 small children for breakfast & makes approx 10 medium size pancakes.

You will need:

1 Cup of Self Raising Flour

1Tbsp Caster Sugar

1 Egg

a pinch of salt

1 – 1 & 1/2 cups

of milk

125 g butter, plus extra for frying

1/2 cup of honey

Olive oil for frying

In a large mixing bowl sift the flour, sugar & salt, add the egg and begin to whisk, slowly incorporating the milk until you have quite a runny batter. Leave it to rest for about 10 mins.

Melt a little butter with olive oil in a non stick frying pan, you just need enough to aid in the non sticking part. Heat your pan until the butter sizzles, but ensure to turn it down to about 1/2 the heat, pour a large spoonful of the batter onto the pan and either shake the pan to spread the batter or lift the pan and swirl it around, you want the pancakes to be even in thickness but only about 5mm thick.

Allow the pancake to cook until you have all the little holes appearing and it’s almost set all over. Then flip the pancake for just a moment and remove and place on a serving dish. Continue this process until you’ve used all the batter.

Meanwhile in a small saucepan melt the butter with the honey stirring until combined. Once all the pancakes are made, pour this mixture over the pancakes and serve.

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