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.
If you haven’t come across Highback Orchard syrup make the effort to find it. Just like pancake batter, this hotcake batter can be happily stored for up to 24 hours, covered with clingfilm in the fridge.
