Moroccan Pancakes (Baghrir)
User Reviews
5
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Prep Time
5 mins
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Cook Time
35 mins
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Batter Resting Time
20 mins
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Total Time
1 hr
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Servings
16
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Calories
70 kcal
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Cuisine
Moroccan, North African
Moroccan Pancakes (Baghrir)
Description
Moroccan Pancakes (Baghrir) rely on fine semolina combined with all-purpose flour, yeast, and baking powder to create a batter reminiscent of crepe batter but slightly thicker, similar to whipping cream. After blending the ingredients and allowing the batter to rest until bubbly, it is cooked on a preheated non-stick skillet or griddle over medium heat. Cooking is done only on one side until holes form across the surface and the pancake feels dry, typically in 2 to 3 minutes. They are then kept warm in a low oven until served.
The resulting pancakes have a tender yet porous texture that readily soaks up melted butter and honey, creating a sweet, moist treat with subtle fermented flavor from the yeast. The honeycomb holes distinguish Baghrir from other pancakes and enhance sauce absorption. They are traditionally eaten as breakfast or a snack with sweet toppings.
Batter thickness affects bubble formation; if too thick, adding water and letting the batter rise again improves texture. Cooking an entire batch usually takes about 35 minutes. Baghrir can also be spread with alternatives like Nutella for variation, extending their appeal beyond traditional sweet preparations.
Ingredients
- 1 1/2 cups fine semolina flour
- 1/4 cup all-purpose flour
- 2 cups water +2 tbsp more, lukewarm
- 2 tsp active dry yeast
- 2 teaspoons baking powder
- 1/2 tsp kosher salt
- 1 tsp sugar
Serving Suggestion
- 1/4 cup butter melted
- 1/4 cup honey combine with melted butter
Instructions
- Preheat oven to 200°F. and line a baking sheet with parchment paper or thin kitchen towel.
- Place all the ingredients into a blender and puree for 1 minute. Pour the batter into a medium bowl, cover with a kitchen towel, and let stand at room temperature until bubbly on top (15 to 20 minutes). The consistency of the batter should be thin like crepe batter or whipping cream (See Note 1).
- Preheat a non-stick griddle or skillet over medium heat for 2 minutes. Stir the batter, and using a 1/4 cup, pour batter into skillet and cook until holes form and the baghrir feels dry to the touch, about 2-3 minutes. Be careful to watch heat and lower if they get too dark around edges before they're dry on top. Baghrir is only cooked on one side, do not flip. Transfer each pancake to the baking sheet and keep warm in the oven while you cook the remaining batter.
- Serve warm or room temperature with melted butter and honey drizzled on top. For a sweeter option, spread 1 tablespoon of Nutella on top and roll the pancake up to eat by hand.
Notes
- If batter is too thick and lacks bubbles, add a few tablespoons of water, mix, and let rise again for 10 minutes before cooking.
- Cooking each pancake takes 2 to 3 minutes; a batch typically requires about 35 minutes total.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 70 kcal
% Daily Value*
| Calories | 70kcal | 4% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 128mg | 5% |
| Potassium | 46mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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