Harcha
Sweet Moroccan cornmeal pancakes with a tender crumb and crispy exterior. Simple, buttery, and studded with sesame seeds for authentic flavor.
- Total time
- 25 min
- Servings
- 4
- Calories
- 318
- Protein
- 6g
Ingredients
- 1.5 cups fine cornmeal
- ½ cup all-purpose flour
- 3 tablespoons granulated sugar
- ½ teaspoon salt
- 1 teaspoon baking powder
- 4 tablespoons unsalted butter, melted
- 1 cup whole milk, warmed
- 1 whole large egg
- 3 tablespoons sesame seeds
- 2 tablespoons unsalted butter, for pan
Instructions
- 1
In a large mixing bowl, whisk together 1.5 cups fine cornmeal, 0.5 cup all-purpose flour, 3 tablespoons granulated sugar, 0.5 teaspoon salt, and 1 teaspoon baking powder. Make sure everything is well combined and there are no lumps.
- 2
Create a well in the center of the dry ingredients. Pour 4 tablespoons melted unsalted butter, 1 cup warmed whole milk, and 1 large egg into the well. Stir gently from the center outward, incorporating the dry ingredients gradually until you have a thick, smooth batter with no dry streaks — it should be thicker than pancake batter but thinner than cookie dough.
- 3
Place a 10-inch nonstick skillet or griddle over medium heat. Let it warm for 2 minutes until a drop of water sizzles gently on contact — this heat level is crucial so the outsides cook golden while the inside stays tender.
- 4
Lightly butter the hot pan with about 0.5 tablespoon unsalted butter, swirling to coat evenly. Working in batches of 3–4 pancakes, drop roughly 2-tablespoon portions of batter onto the skillet, spacing them 2 inches apart. Gently flatten each mound slightly with the back of a wet spoon — the pancakes should be about 2.5 inches wide and 0.5 inch thick.
- 5
Immediately sprinkle a light pinch of sesame seeds across the top of each pancake. Cook without moving them until the bottoms are deep golden brown and a toothpick inserted into the center comes out clean, about 4–5 minutes — listen for a gentle, steady sizzle; if it's popping aggressively, lower the heat to medium-low.
- 6
Flip carefully using a wide spatula and cook the second side until golden brown, about 2–3 minutes. The sesame seeds will now be pressed into the underside. Transfer to a plate and repeat with the remaining batter, adding a touch of butter to the pan between batches as needed.
- 7
Serve harcha warm or at room temperature. They are best eaten fresh but will keep in an airtight container at room temperature for up to 2 days. Traditionally served with butter, honey, or Moroccan mint tea for dipping.
Tools you’ll need
- large mixing bowl
- whisk
- 10-inch nonstick skillet or griddle
- wide spatula
- spoon
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
