Baghrir is a traditional Moroccan pancake known for its light, spongy texture and distinct appearance, covered with tiny holes on the surface. These holes form as it cooks, earning it the nickname “thousand-hole pancake.” It is made from a batter of semolina, flour, yeast, baking powder, and warm water. Unlike typical pancakes, baghrir is cooked only on one side, which creates its signature texture.
How Baghrir is Typically Served: • With butter and honey: Melted together and drizzled on top. • With jam or almond butter: A sweet spread adds extra flavor. • Savory toppings: Though less common, they can also be paired with cheese or olives.
Here’s a simple and authentic Baghrir recipe for you to try:
Ingredients • 1 ½ cups fine semolina • ½ cup all-purpose flour • 2 teaspoons sugar • ½ teaspoon salt • 1 tablespoon dry yeast • 1 teaspoon baking powder • 2 ½ cups warm water (adjust as needed)
Instructions 1. Mix the dry ingredients: In a large bowl, combine the semolina, flour, sugar, salt, yeast, and baking powder. 2. Blend the batter: Gradually add the warm water while whisking or blend the mixture with an immersion blender or regular blender. The batter should be smooth and slightly runny, similar to crepe batter. Let it rest for about 30 minutes to activate the yeast. 3. Cook the baghrir: • Heat a nonstick skillet over medium heat. • Pour a ladleful of batter into the pan without spreading it. • Cook only on one side until the surface is full of holes and the batter is fully set (about 2-3 minutes). • Do not flip the pancake. Remove it once done and place it on a clean kitchen towel. 4. Repeat with remaining batter: Stir the batter occasionally and cook the rest of the baghrir. Avoid stacking them directly on top of each other while warm to prevent sticking.
Serving Suggestions • Melt butter and honey together and drizzle over warm baghrir before serving. • Optionally, sprinkle with ground almonds or cinnamon for added flavor.
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Baghrir is a traditional Moroccan pancake known for its light, spongy texture and distinct appearance, covered with tiny holes on the surface. These holes form as it cooks, earning it the nickname “thousand-hole pancake.” It is made from a batter of semolina, flour, yeast, baking powder, and warm water. Unlike typical pancakes, baghrir is cooked only on one side, which creates its signature texture.
How Baghrir is Typically Served:
• With butter and honey: Melted together and drizzled on top.
• With jam or almond butter: A sweet spread adds extra flavor.
• Savory toppings: Though less common, they can also be paired with cheese or olives.
Here’s a simple and authentic Baghrir recipe for you to try:
Ingredients
• 1 ½ cups fine semolina
• ½ cup all-purpose flour
• 2 teaspoons sugar
• ½ teaspoon salt
• 1 tablespoon dry yeast
• 1 teaspoon baking powder
• 2 ½ cups warm water (adjust as needed)
Instructions
1. Mix the dry ingredients:
In a large bowl, combine the semolina, flour, sugar, salt, yeast, and baking powder.
2. Blend the batter:
Gradually add the warm water while whisking or blend the mixture with an immersion blender or regular blender. The batter should be smooth and slightly runny, similar to crepe batter. Let it rest for about 30 minutes to activate the yeast.
3. Cook the baghrir:
• Heat a nonstick skillet over medium heat.
• Pour a ladleful of batter into the pan without spreading it.
• Cook only on one side until the surface is full of holes and the batter is fully set (about 2-3 minutes).
• Do not flip the pancake. Remove it once done and place it on a clean kitchen towel.
4. Repeat with remaining batter:
Stir the batter occasionally and cook the rest of the baghrir. Avoid stacking them directly on top of each other while warm to prevent sticking.
Serving Suggestions
• Melt butter and honey together and drizzle over warm baghrir before serving.
• Optionally, sprinkle with ground almonds or cinnamon for added flavor.
Enjoy your homemade baghrir!
Yeast is a living organism though… Thats not vegan.
🇩🇿❤