Baghrir is a Moroccan pancake made with semolina flour. Learn to make it at home! #breakfast #pancake #moroccanfood
Today’s dish is Moroccan pancakes beer. Special ingredients you’ll need are yeast and semolina flour in addition to regular white flour, sugar, salt, baking powder, and water. Even though there’s yeast in the recipe, this is not the kind of dough that you need or let rise for a long time. We’re going for a pourable batter, and about a 15minute rest time. Just wake up in the morning and have them on the table for breakfast. Um, I love how this looks like one of those sand art things from childhood. So, just use your blender or food processor to blitz it together really quickly. Uh, and you’ll see that you’ll get a nice foamy batter, which you want to let rest about 15 minutes. You’re going to very lightly grease your griddle. Uh, and get it pretty hot, medium high, uh, so that that heat can interact with the yeast and form the bubbles. Pour your batter on about 1/4 cup at a time. Uh it’ll take about 1 to two minutes for each pancake to cook. And you can watch the yeast at work while they cook. Uh you never want to flip these. Be grier are cooked on one side only. The steam that rises off the griddle helps the top get cooked. Um I had these when I traveled to Morocco to visit a friend of mine. Um the greer just absolutely charmed me when we went out for breakfast our first day. It’s also a super easy way to bring the flavors to Morocco home. Much easier than making a lamb tine. Uh the pancakes have a nice kind of nutty flavor and are not inherently sweet like American pancakes. Uh you’re going to notice as you cook these that the top is going to look dry and more yellow after a minute or two, and that’s when it’s done. Uh there may still be a small wet spot in the middle when you finish, but they’ll keep steaming on the plate. The most traditional way to top these is honey and melted butter. Again, take advantage of those holes. Let the sweet toppings seep through. Uh I prefer to top mine with fig preserves and a little yogurt, which is how it was served to me in Marrakesh when we went out to breakfast. I remember also having olives and a little stew and another type of bread, but the beer is really what stood out. Uh, as you can see, this recipe does make a lot of pancakes. Uh, they do keep well for later for a day or two. I put them in the toaster and spray some water on the inside to steam them again when I’m ready to make the leftover ones. Whether you’ve been to Morocco or not, the Grier is a great way to shake up the usual weekend pancake breakfast.
Dining and Cooking