Baghrir (Moroccan Semolina Pancakes)
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Baghrir (Moroccan Semolina Pancakes)
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A recipe for Baghrir (Moroccan Semolina Pancakes)! These thousand hole pancakes come together easily in the blender and are served with sliced almonds and honey butter for dipping.
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Ingredients
- 2 cups water 105-115˚F (40-46˚C, 470 milliliters, lukewarm
- 2 1/4 teaspoons active dry yeast
- 1 1/4 cups semolina flour 210 grams, fine
- 1/2 cup all-purpose flour 65 grams
- 1 tablespoon granulated sugar 15 grams
- 1/2 teaspoon salt
- 2 teaspoons baking powder 7 grams
- vegetable oil for greasing the pan
For serving:
- almonds sliced
- 1/2 cup honey 180 grams
- 1/4 cup unsalted butter 60 grams
Instructions
- Pour the warm water into a blender and sprinkle the yeast over the top. Let sit for a minute before stirring to dissolve. Allow to rest about 10 minutes, until frothy.
- Add the semolina, flour, sugar, and salt to the blender with the water and yeast. Blend until smooth, about 30 seconds.
- Add the baking powder and blend again briefly until incorporated. Either leave in the blender or transfer to a large bowl and cover with a cloth. Allow to rest for 30-45 minutes. Bubbles should begin to form on the surface.
- Place a nonstick pan over medium low heat. If needed, grease with a thin layer of vegetable oil.
- Once heated, pour about 1/4 cup (60 milliliters) of the puffed batter into the center of the pan in a circle. Cook just until no moisture remains on the top and little holes have developed throughout the pancake. Do not flip the baghrir. Adjust the heat higher or lower as needed to prevent the bottom from burning.
- Remove to a serving plate and repeat with remaining batter.
- In a small saucepan, combine the honey and butter over medium heat. Cook, stirring often, until butter is melted. Keep over low heat until ready to serve.
- Serve the baghrir immediately with sliced almonds and the honey butter for dipping.
Notes
- If the batter is too thick to spread and form the little holes, add a little more lukewarm water a tablespoon at a time. If too thin to hold any shape, add just a little more flour.
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