I had some pistachios and had been reading up on North African cooking, plus, it was breakfast time! I was instantly inspired by baghrirs, which, with the addition of yeast, are enjoyed in the North African region, often served with a mix of honey and butter. They are also known as Moroccan pancakes. The spongy appearance and texture come from the yeast and semolina flour, but I used regular whole wheat flour, they came out great!

Raisins are a common addition, but I decided to add pistachios to the mix as a topping to add crunch and compliment the citrus element. Pistachios are also no stranger to Maghreb kitchens! Cooking with citrus is underrated, but commonly paired with pistachio so I grated in some orange. I have made orange glaze for babka which I sprinkled pistachios over, and that was delicious proof! It also helps that orange mixed with honey is a glorious combination.

The holes allow the pancakes to soak up your sauce.

These pancakes serve as a fabulous breakfast, brunch or tea time addition, definitely try them out! I will be making these more often.

Ingredients

1 cup all-purpose flour

1 cup whole-wheat or semolina flour

2 teaspoons baking powder

1/4 cup pistachios, crushed

1/2 teaspoon fast acting dry yeast

1 cup warm water

1 teaspoon salt

1/2 teaspoon white sugar

1/8 + 1/8 teaspoon almond extract

1/4 teaspoon vanilla

1 cup milk

2 eggs

1 teaspoon orange zest

1 teaspoon orange juice

1/2 orange herbal tea bag

1/2 cup honey

4 tablespoons butter

Instructions

In a blender (or bowl where you'll use a hand mixer), add the sugar, water, and yeast. Sit until the yeast activates and foams, in about 5-10 minutes.

Add the flours, milk, baking powder, salt, vanilla, 1/8 teaspoon almond extract, and eggs. Beat the mixture until smooth and the flour is all incorporated with no lumps. Sit the batter for 35 minutes.

Scoop a 1/4 cup on a non-stick pan and cook until bubbles show and burst, don't turn over! Just remove from heat once the pancake has browned underneath.

Heat the butter, orange zest, orange juice, 1/8 teaspoon almond extract, and honey in the microwave until the butter melts, stir well. Mix in the tea bag contents.

Pour the hot honey orange butter sauce over your pancakes, sprinkle with pistachios and serve! Makes 12-16 pancakes.

Tip: as you cook your pancakes, occasionally blend your batter for a few seconds to revive the fluffy factor.