Baghrir
Delightful Moroccan pancakes known as 'thousand-hole pancakes,' perfect for breakfast or as a sweet snack soaked in honey or butter.
Ingredients
Main Ingredients
- 2 cups fine semolina
- 1/4 cup all-purpose flour
- 2 1/4 teaspoons instant yeast or active dry yeast
- 1 teaspoon baking powder
- 1 teaspoon sugar
- 1/2 teaspoon fine salt
- 2 3/4 cups warm water Use warm, not hot water
For Serving
- 3 tablespoons unsalted butter Melted for drizzling
- 3 tablespoons honey Melted for drizzling
Instructions
Preparation
- Blend the semolina, all-purpose flour, yeast, baking powder, sugar, salt, and warm water in a blender for about one minute until the mixture is smooth and foamy.
- Pour the batter into a bowl, covering it loosely with a cloth. Allow it to rest in a warm spot for 20-30 minutes.
Cooking
- Heat a nonstick skillet over medium-low heat without adding any oil or butter.
- Pour 1/4 cup of batter into the skillet, avoiding swirling.
- Cook the Baghrir until the top appears dry and full of holes, about 1-2 minutes.
- Carefully transfer the cooked Baghrir to a clean towel and repeat with remaining batter.
Serving
- Melt butter and honey together until well combined, then drizzle over the warm Baghrir before serving.
Notes
For best texture, use only warm water. Infuse honey with cinnamon or orange blossom water for a twist. Baghrir can be paired with mint tea, yogurt, or fruits.