Harcha

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.