Baghrir – Moroccan Pancakes
Light, airy, and dotted with delicate holes, Baghrir are Moroccan pancakes that soak up honey and butter like little sponges of pure joy. Soft yet tender, they’re perfect for breakfast, tea time, or anytime you need a sweet, comforting bite that feels both simple and special.
Ingredients
- 2 cups fine semolina
- 1 cup all purpose flour
- 1 package of instant yeast (about 2 1/4 tsp)
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 3 1/2 cups water (lukewarm), additional water as necessary
- warm honey and melted unsalted butter to add on top
Instructions
- Combine all dry ingredients, except the baking powder, in a large mixing bowl.
- Add water and mix the dry ingredients in until you have a consistency that is relatively thin. If it is thick you may need to add more water as necessary.
- Place the batter in a blender until everything is evenly combined. Now you can add the baking powder, mix again, and allow to rest covered for 15 minutes.
- After 15 minutes, it should appear very bubbly. Now you can heat a pan over medium-high heat with some butter or oil spray to avoid sticking.
- Using a ladle, scoop around 1/2 cup of batter onto the pan so you have a light and fluffy pancake. Bubbles should start to form immediately. Once it looks completely cooked on the top, remove from heat. You do not flip these pancakes! If the bubbles are too big and not all over, that means you might need to re-blend your batter as it got too bubbly! It also means you need to add more water to thin out your batter, a tablespoon or two at a time until it comes out perfect.
- Serve with warmed honey and melted butter!