Moroccan Semolina Pancakes (Makes 8 large pancakes)

  • 1 tsp dried yeast
  • 1 tsp caster sugar
  • 100g fine semolina flour
  • 100g plain flour
  • 2 large eggs, beaten
  • 1 tbsp olive oil

Mix the yeast and sugar in a jug with 300ml/½pt warm water, leave for 10 minutes in a warm place until frothy.

Place the flours in a large bowl, stir in the yeast mixture, eggs and olive oil and beat well until smooth. Now leave mixture in a warm place until it has doubled in size – about 40 minutes.

Heat a large non-stick frying pan until hot, drizzle a little oil over the centre and wipe around the pan with a piece of kitchen paper.

Pour a ladleful of the mixture into the hot pan, and tilt the pan so that it thinly and evenly coats the surface of the pan – it should have lots of honeycomb holes.

When the surface has dried, turn the pancake over and cook a further minute. Repeat to make about seven pancakes in the same way, keeping them warm in between.

To serve, transfer to a plate, dust with icing sugar and serve with pomegranate seeds.