Baghrir, also known as “thousand-hole pancakes,” are soft, spongy Moroccan pancakes made from semolina and traditionally served with a honey-butter sauce. These pancakes are a staple in Moroccan cuisine and perfect for breakfast or tea time.
Ingredients
For the Baghrir:
- 2 cups fine semolina
- 1/2 cup all-purpose flour
- 2 1/2 cups warm water
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1 teaspoon dry yeast
- 1/4 teaspoon salt
For the Sauce:
- 1/2 cup honey
- 1/4 cup butter
Instructions
1. Prepare the Baghrir Batter:
- In a blender, combine semolina, flour, sugar, yeast, baking powder, salt, and warm water.
- Blend until the mixture is smooth and lump-free. The batter should be slightly thinner than pancake batter.
- Let the batter rest for 30 minutes, allowing the yeast to activate.
2. Cook the Baghrir:
- Heat a non-stick skillet or crepe pan over medium heat. No oil is needed.
- Pour a ladle of batter onto the pan and spread it slightly to form a round pancake.
- Cook only on one side until the surface is filled with tiny holes and the batter is no longer wet (about 2–3 minutes).
- Remove from the pan and place the cooked baghrir on a clean kitchen towel. Do not stack them while warm to avoid sticking.
3. Prepare the Sauce:
- In a small saucepan, melt the butter and honey together over low heat. Stir well until combined.
4. Serve:
- Serve the baghrir warm, drizzled generously with the honey-butter sauce.
- Optionally, sprinkle with a touch of ground cinnamon or toasted almonds for extra flavor.
Tips for Perfect Baghrir:
- Use fine semolina for a smooth texture.
- Let the batter rest to ensure the yeast and baking powder activate properly, creating the signature holes.
- Cook over medium heat to avoid burning the bottom while ensuring the holes form.
Enjoy these light, airy, and flavorful Moroccan pancakes, a true treat for any occasion!
