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Chocolate Beghrir (Algerian Chocolate Honeycomb Pancakes)

A recipe for Chocolate Beghrir (Algerian Chocolate Honeycomb Pancakes)! These North African pancakes include a bit of cocoa powder and are served with honey butter, almonds, and strawberries.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
1 hr
Servings: 4 -6 Servings
Course: Breakfast
Cuisine: Algerian

Ingredients

  • 2 cups (470 milliliters) lukewarm water 105-115˚F, 40-46˚C
  • 1 teaspoon active dry yeast
  • 1 1/4 cups (200 grams) fine semolina
  • 1/4 cup (31 grams) all purpose flour
  • 3 tablespoons (19 grams) unsweetened cocoa powder
  • 2 tablespoons (25 grams) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract if halal- alcohol-free vanilla
  • vegetable oil for greasing the pan

Instructions

    Cup of Yum
  1. In a small bowl, sprinkle yeast over the warm water. Stir and let sit until frothy, 5-10 minutes.
  2. In a blender, add the yeast with water, semolina, flour, cocoa powder, sugar, baking powder, salt, and vanilla extract.
  3. Blend until completely mixed and smooth.
  4. Allow the batter to rest at room temperature for 30 minutes to let the yeast begin to proof and bubbles form on the top.
  5. Place a skillet over medium low heat and lightly grease with oil.
  6. Pour in about 1/4 cup of the batter. Adjust the heat as needed between medium low and low to allow the pancake to cook through without darkening too much on the bottom.
  7. Cook until holes appear and the surface no longer looks wet, about 3-5 minutes.
  8. Remove to a plate (do not cook the other side) and repeat with remaining batter.
  9. Serve immediately with desired toppings.