Kabylian pancakes (Thighrifines)
You will need:
750 grams of semolina flour
250 grams flour
Olive oil (to brush on top of the pancakes)
Activate the yeast and salt in some water.
In a large bowl, sift the semolina flour and plain flour. Make a well in the middle and add your yeast and salt.
Gradually pour warm water into the mixture and blend it in with your hands. Use circular motions to avoid getting any lumps. The batter should be light and quite runny.
Cover the batter with a towel and let it rise in about 1-2 hours (it depends on the temperature). The batter is ready to be cooked when it has a shiny surface and has doubled in size.
(You can also use a hand mixer to speed up the process. You will then end up with a foamier and more even batter).
Heat your pan and add olive oil or butter. You should give the batter a quick stir before you add it to the pan.
Use a ladle and pour a scoop of the batter in the middle of the pan. Spread the mixture with circular motions by using the back of the ladle.
When you fry it on one side and can see small bubbles form at the surface, it means the pancakes are done. You are only going to fry it on one side.
Carefully separate the pancake from the pan using a spatula.
Place the pancake with the smooth side facing down on a large plate.
Repeat the same process until there is no more pancake batter left.
You can brush oil over the pancake, but this is optional.
Do not place the pancakes on top of each other while they are still hot. Take a plate between each pancake to separate them. This is to avoid them sticking together
Kabylian pancakes are often eaten with honey, jam or sugar added on top.