Making these savory pancakes I’m reminded of Moroccan raghayef or msemen on the one hand, and English Muffins on the other. They are just as easy if not easier to make than English muffins, and definitely easier than the raghayef.
These pancakes can be quite boring if you don’t get creative with the filling, topping and make sure to eat them warm. They could be a perfect lunch box sandwich for your little ones, assuming they’re not too picky and don’t mind eating it cold (my Noura complained that she doesn’t like them cold). I’m having one right now for breakfast with goat cheese haloum (if you haven’t tried Alban Dairy’s goat haloum yet, you are truly missing out!)
The ingredients are quite simple, however a few substitutions can be made as detailed below:
Using all whole wheat flour instead of part white flour.
Replacing some of the whole-wheat flour with spelt, rye or kamut.
Using melted butter or coconut oil instead of olive oil
As for gluten-free option, I haven’t tried, and I doubt it would work. I have a feeling it won’t have the needed structure to hold it’s shape, and will probably turn into a crepe. If anyone tries, please let me know in the comments below what you used and how they turned out.
Of the suggested fillings and toppings below, the pistachio pesto with cashew cheese was everyone’s favorite, myself included. Now I know it’s not fair to say that, when I haven’t shared those recipes with you guys here….but I must confess they are recipes we are working on for Crumbs’ new vegan menu (shhhh…it’s a secret, so don’t tell anyone) and therefore I must keep under wraps for now. I’m certain however that many of you have an amazing pesto recipe up your sleeves and I’m pretty sure a ready made jar of gourmet pesto will do the job. If you’re not vegan or dairy-free go for your favorite creamy cheese, and if you’re vegan or dairy-free, cashew cheese is not that difficult to make, and there are so many simple recipes online.
I’ve also made them plain, and didn’t press them down too much so they came out a little thicker. Then I split them in half, toasted them and topped them with a poached egg and avonaise (which is like a hollandaise sauce but with avocado).
Let me know if you make this recipe, especially any filling ideas you try.
Raghayef Savory Pancakes
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1 teaspoon active dry yeast
1 teaspoon sugar
3/4 cup whole wheat flour
3/4 cup unbleached all-purpose flour
1 1/2 teaspoon salt
2 tablespoons olive oil
Grated haloum cheese and zaater
Pizza sauce and shredded mozzarella
Pesto and cashew cheese
Dukkah and olives
In a medium bowl combine the yeast and sugar with 1/2 cup warm water. Set aside for about 5-10 minuets to activate.
Combine the flours together in a small bowl. Measure out 3/4 cup of the mixture and sift it over the yeast mixture then stir until a loose dough forms.
Mix the salt with remaining 3/4 cup of flour. Carefully stir in 1/2 a cup of boiling water to create a thick dough, then stir in the olive oil.
Transfer all the dough and kneed them together to form a loose ball of dough. Place in a lightly greased bowl. Cover and let rise for 30minutes.
Transfer the dough to a lightly floured work surface. Pinch off a small ball of dough (about the size of a walnut shell or slightly bigger).
Use floured hands as the dough is sticky and flatten the ball of dough slightly – then add your chosen filling, about a teaspoon of grated cheese for example and a teaspoon of Zaater or pizza sauce. Then close up the dough around the filling to make a ball again. You can also coat the outside of the balls with some dukkah or Zaater. Repeat with the remaining balls of dough.
Heat up a frying pan or skillet over medium heat with your choice of oil or cooking spray. Flatten the balls of dough to about 1cm thickness and fry about 2 minutes each side until golden.