These Moroccan cakes have the chic to be declined to infinity and can be prepared salted as sweet and are called Harcha.

I tasted these patties with a different texture, borderline like pancakes. the advantage here is that everything is prepared under your eyes and so I saw that the dough before cooking was almost liquid which gives a soft texture and a little spongy.

To perfume these patties, I put aniseed seeds because I love it but otherwise can replace them with poppy seeds, sesame seeds or nothing.

INGREDIENTS

400 g d{e fine semolina
80 g melted butter
40 cl warm milk
2 tablespoons sugar
1 teaspoon anise seeds
1/2 teaspoon baking powder
1/4 teaspoon salt

Preparation :

Heat a non-stick skillet over medium heat.
In a bowl, mix the semolina, anise seeds, sugar, salt and baking powder.
Add the melted butter and mix with fingertips until a sandy mixture is obtained.
Add the warm milk at once and mix.
Place 8 cm diameter baking circles on the hot pan and pour 2 tablespoons of the semolina mixture into it. Let brown for 5 minutes then remove the circles and turn the patties over so they cook and brown on the other side.
Repeat the operation until the dough is finished.
These cakes can be enjoyed hot or warm with a little honey or jam, it is according to your desires.

https://paprikas.fr/recipes/galette-de-semoule-a-lanis/