Description
Moroccan Pancakes, also known as Baghrir, are light and spongy semolina crepes known for their unique texture full of tiny holes. These pancakes are traditionally cooked on one side and served warm with a drizzle of melted butter and honey, offering a delightful combination of sweetness and softness in each bite. Perfect for breakfast or a special treat, Baghrir are simple to make using a blender and a stovetop skillet.
Ingredients
Scale
Batter
- 1 1/2 cups fine semolina flour
- 1/4 cup all-purpose flour
- 2 cups lukewarm water (+ 2 tbsp more if needed)
- 2 tsp active dry yeast
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1 tsp sugar
Topping
- 1/4 cup butter, melted
- 1/4 cup honey (combine with melted butter)
Instructions
- Preheat and Prepare: Preheat your oven to 200°F (93°C) and line a baking sheet with parchment paper or a thin kitchen towel to keep the cooked pancakes warm after cooking.
- Make the Batter: Combine all the batter ingredients – semolina flour, all-purpose flour, lukewarm water, active dry yeast, baking powder, kosher salt, and sugar – in a blender. Puree for about 1 minute until smooth. Pour the batter into a medium bowl, cover with a kitchen towel, and let it rest at room temperature for 15 to 20 minutes until the surface becomes bubbly. The batter consistency should resemble thin crepe batter or whipping cream. Add the extra 2 tablespoons of water if needed to achieve this consistency.
- Cook the Pancakes: Heat a non-stick griddle or skillet over medium heat for about 2 minutes. Stir the batter gently, and using a 1/4 cup measuring cup, pour the batter onto the skillet. Cook for 2 to 3 minutes until numerous holes form on the surface and the pancake feels dry to the touch. Do not flip the pancake—Baghrir are cooked only on one side. Watch the heat carefully to prevent the edges from getting too dark before the top is dry.
- Keep Warm: Transfer each cooked pancake to the prepared baking sheet and keep warm in the oven while cooking the remaining batter.
- Serve: Serve Baghrir warm or at room temperature, drizzled with melted butter and honey. For a sweeter twist, spread 1 tablespoon of Nutella over the pancake and roll it up to eat by hand for a delicious snack.
Notes
- The batter should be thin, similar to crepe batter or whipping cream consistency. If too thick, add a little more lukewarm water.
- Cook Baghrir on only one side; the holes form as it cooks, and flipping is unnecessary.
- Keep cooked pancakes warm in a low oven to maintain softness and temperature while you finish the batch.
- Variations include adding cinnamon or orange blossom water to the batter for additional flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Moroccan
Keywords: Moroccan pancakes, Baghrir, semolina crepes, honey butter pancakes, North African breakfast, spongy pancakes
