Moroccan Orange and Almond Semolina Pancakes

Ingredients

• 1 cup Semolina Flour
• 1/2 cup All-Purpose Flour
• 2 tbsp Sugar
• 2 tsp Baking Powder
• 1/4 tsp Salt
• 1 1/4 cups Almond Milk
• 2 tbsp Vegetable Oil
• 1 tbsp Orange Zest
• 1/2 tsp Almond Extract
• 0.25 cup Maple Syrup

Instructions

1. 1In a large mixing bowl, combine the 1 cup Semolina Flour, 1/2 cup All-Purpose Flour, 2 tbsp Sugar, 2 tsp Baking Powder, and 1/4 tsp Salt. Whisk these dry ingredients together thoroughly until evenly mixed.
2. 2In a separate medium mixing bowl, whisk together the 1 1/4 cups Almond Milk, 2 tbsp Vegetable Oil, 1 tbsp Orange Zest, and 1/2 tsp Almond Extract until well combined.
3. 3Pour the wet ingredients from the medium bowl into the large bowl containing the dry ingredients. Stir gently with a whisk or spatula until just combined and no dry streaks of flour remain; avoid overmixing, as a few small lumps are acceptable.
4. 4Heat a large griddle or a 10-inch (25 cm) frying pan over medium heat, aiming for approximately 350°F (175°C). Allow the pan to heat for 3-5 minutes, until a drop of water sizzles and evaporates immediately upon contact.
5. 5Once the griddle is hot, pour 1/4 cup of batter for each pancake onto the surface, leaving some space between them. Cook the pancakes for 2 to 3 minutes, until small bubbles appear on the surface, the edges look set, and the underside is golden brown.
6. 6Carefully flip each pancake using a spatula. Continue to cook for another 2 to 3 minutes on the second side, until it is also golden brown and the pancake feels firm to the touch in the center, indicating it is cooked through.
7. 7Serve the pancakes immediately, drizzled with the 0.25 cup of Maple Syrup.

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