Discover Baghrir, Morocco’s famous “thousand-hole” pancakes!
Soft, spongy, and full of tiny bubbles, Baghrir are cooked only on one side, giving them a unique honeycomb texture that soaks up butter and honey beautifully.
These semolina pancakes are a beloved part of Moroccan breakfasts and tea times, often served during Ramadan and special family gatherings. I discovered them while visiting Agadir last year and enjoyed them so much with amlou butter and honey as part of a Berber breakfast.
We are so happy to have successfully made the recipe, and it’s actually very easy to make!
Baghrir
Ingredients (makes 12 pancakes):
250 g fine semolina flour (not coarse)
50 g plain flour
5 g sugar
4 g instant yeast (or 7 g fresh yeast)
3 g baking powder
2 g salt
400–450 g warm water
To serve (traditional):
50 g amlou butter
80 g honey
Method:
1. Blend batter: Mix semolina, flour, sugar, yeast, baking powder, and salt. Gradually add warm water and blend until smooth and lump-free.
2. Rest: Cover and let sit for 30–40 minutes until bubbles form.
3. Cook: Heat a non-stick skillet (dry, no oil). Ladle batter into the centre, let it spread naturally (or nudge gently with spoon). Cook only on one side until set and covered with holes (2–3 mins). Do not flip.
4. Serve: Warm, drizzled with amlou butter and honey, or with olive oil, jam, or as part of a Berber style brekky!
#HolisticChefAcademy #Baghrir #BerberBreakfast
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