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Donal Skehan
Semolina Pancakes with Slow Roasted Rhubarb | DonalSkehan.com
  • light-meals

Semolina Pancakes with Slow Roasted Rhubarb

February 12

These pancakes based on the Moroccan Beghrir are a slightly more involved pancake recipe that is worth the extra time it takes to make the batter.  Light and all together different when served with poached rhubarb, yoghurt and mint.

  • serves Serves 4
  • time 60mins

Method

  1. 1. Mix the semolina, dried yeast, baking powder, caster sugar, plain flour and salt to a bowl, mix and make a well in the centre. Pour in 750ml of lukewarm water and whisk to a smooth batter. Cover and set aside in a warm place for 45 minutes or until the batter doubles in size and becomes frothy.
  2. 2. Place a large frying pan over medium high heat. When hot, brush with a little sunflower oil. Add a scant ladle full of the batter to the pan (you should fit about three pancakes in the pan) and cook for 2 minutes until little bubbles appear on the surface. Flip and cook on the other side until golden brown. Remove from the pan and repeat the process with the remaining batter.
  3. 3. Arrange 2-3 pancakes per person on a plate and top with a dollop of yoghurt and a couple of rhubarb pieces. Drizzle with honey and add a final scatter of crushed pistachios and mint leaves.

Ingredients

For the pancakes:

13oz fine semolina

7g packet dried yeast

2 tsp baking powder

2 tbsp caster sugar

1 tbsp plain flour

1 tsp salt

Sunflower oil, to brush

 

To serve:

4 tbsp natural yoghurt (or coconut for dairy free option)

Slow- roasted rhubarb

Drizzle of honey

Handful of chopped pistachios

Mint leaves, torn

For the pancakes:

375g fine semolina

7g packet dried yeast

2 tsp baking powder

2 tbsp caster sugar

1 tbsp plain flour

1 tsp salt

Sunflower oil, to brush

 

To serve:

4 tbsp natural yoghurt (or coconut for dairy free option)

Slow- roasted rhubarb

Drizzle of honey

Handful of chopped pistachios

Mint leaves, torn

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