Moroccan Pancakes with Figs and Carob Molasses and Tahini Caramel


  1. To make the pancakes, chuck the semolina, flour, yeast, sugar, salt, baking powder and 400ml of water into a bowl. Whisk together until smooth. Cover and leave for 20 minutes until little bubbles appear on the surface. Whisk in 100ml of water to loosen just before cooking.
  2. Heat a non-stick frying over a medium heat. Once hot, reduce to low and brush with butter. Add 3 tbsp of the batter and swirl around with the back of a dessert spoon so it’s 10-12cm wide, like a CD. Remember them! Leave for 2-3 minutes to set. The top should be cover in holes and the batter cooked. Set to one side on a warm plate and repeat with the rest. You will have enough batter to make 16 pancakes. You can heat them in the microwave or oven if they need a blast of heat before serving.
  3. To serve, mix the tahini and carob molasses together to make the caramel sauce. Plate up the pancakes and drizzle over the sauce. Drizzle over a little more tahini if you like. Top with the figs. Drizzle over a little honey if you have a sweet tooth and garnish with the pistachios and a few rose petals.


Serves 4-6

For the pancakes
220g fine semolina
140g plain flour
7g sachet easy cook yeast
1 tsp sugar
1 tsp salt
1 tsp baking powder
Melted butter for cooking

To serve
90g tahini – plus extra for serving
90g carob molasses
4-5 figs, halved
20g smashed pistachios
2 tsp rose petals
Runny honey to serve –

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