Moroccan Stuffed Pancakes (Baghrir)
Moroccan pancakes, or baghrir, are famous for their numerous holes that form during cooking. They are soft, tender, and perfect for serving with honey, butter, or even stuffed with your favorite filling.
Ingredients
• Fine semolina – 250 g
• All-purpose flour – 30 g
• Cocoa powder – 10 g
• Sugar – 3 tbsp
• Salt – a pinch
• Dry yeast – 5 g
• Baking powder – 10 g
• Warm water – 500 ml
Preparation
1. Preparing the batter:
• In a large bowl, combine the semolina, flour, cocoa powder, sugar, salt, dry yeast, and baking powder.
• Gradually add the warm water, whisking with a hand blender or mixer until the batter is smooth and slightly runny.
2. Fermenting the batter:
• Cover the bowl with a towel and let it rest in a warm place for 30-40 minutes to activate the yeast.
• Stir the batter again before cooking to evenly distribute the air bubbles.
3. Cooking the pancakes:
• Heat a non-stick pan over medium heat.
• Pour small portions of the batter (7-10 cm in diameter) onto the pan.
• Cook on one side only. When the surface dries and is covered with tiny holes, the pancake is ready.
4. Adding the filling:
• Place your desired filling (e.g., cheese, chocolate spread, nuts, berries, or fruits) on the non-holed side of the pancake.
• Gather the edges of the pancake and pinch them together to enclose the filling.
5. Final touch:
• If desired, reheat the stuffed pancakes in a pan or oven to melt the filling.
Serving
Serve as a dessert or snack, garnished with powdered sugar, syrup, or fresh fruits.
Enjoy!
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