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4 Serves
30 Mins
In a blender, combine fine semolina, flour, active dry yeast, baking powder, salt, and warm water. Blend until the mixture is smooth and bubbly.
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MoroccanVitamin K
0 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
461 µg / 400 µgCalcium
247 mg / 1,300 mgIron
11 mg / 18 mgMagnesium
212 mg / 420 mgPhosphorus
350 mg / 1,250 mgPotassium
902 mg / 4,700 mgSodium
336 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
163 µg / 55 µgFiber
12 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
140 gAlcohol
0 g
Let the batter rest in the blender or a bowl for 15 minutes to allow the yeast to activate and the semolina to hydrate.
Heat a non-stick skillet over medium-low heat. Pour a small ladle of batter into the center of the pan without spreading it.
Cook the pancake until the top is dry and covered in small holes. Do not flip the pancake; remove it once the bottom is golden brown.
5
g45
g13
g
Mexican
Colombian