Pancakes and argan oil recipe: Moroccan Pancakes with argan oil
Fluffy pancakes, delicious well with argan oil with its special taste, slightly nutty fragrance. If you have a pancake recipe that you manage to try all the moves to replace oil or butter with a tablespoon or two of argan oil and see the magic of this oil will turn a recipe ordinary pancake into a much more original and everyone asks you what you put in your dough. This is what happened with me. The idea came to me like that and I did not hesitate a moment to experience that was more than conclusive.
One of my readers asked me once if we can prepare the pancakes and keep them for our breakfast. The answer is yes, you can prepare the crepes the day before, provided they are cool to room temperature and keep the fridge in the aluminum or plastic wrap, but not more than 24 hours (pancakes contain food fragile as eggs etc. ... so do not keep more). They warm up briefly in a skillet.
- 250g flour
- 4 eggs
- a pint of milk
- One yogurt
- A pinch of salt
- 2 tbsp. at. tablespoons sugar
- 1 packet of vanilla sugar
- 2 tablespoon argan oil
In a bowl, add the flour and eggs. Then gradually add the milk, yogurt, while mixing with your whip.
Add sugar and vanilla sugar, pinch of salt and argan oil. Continue to mix to a paste without lumps.
Let stand at least half an hour to two hours if possible. More dough rests over the pancakes are fluffy.
Heat a nonstick skillet, grease the pan with a little butter if you think it can attach.
Pour a small ladle of batter on hot skillet. Cook for 1-2 minutes each side on low heat. Continue until all dough is exhausted.
Enjoy pancakes plain or with a little honey goes perfectly with the taste of argan oil.