Baghrir Moroccan Pancakes Recipe

Introduction

Baghrir, also known as Moroccan pancakes, are light and spongy with a unique texture full of tiny holes. These pancakes are perfect for soaking up honey butter, offering a deliciously sweet and comforting treat for breakfast or any time of day.

Ingredients

• 2 cups lukewarm water
• 1 1/2 cups semolina flour
• 1/3 cup all-purpose (plain) flour
• 1 tsp active dry yeast
• 2 tsp baking powder
• 1/4 tsp salt
• 1 tbsp sugar
• 3 tbsp butter
• 3 tbsp honey

Instructions

1. Step 1: Combine the lukewarm water, semolina flour, all-purpose flour, yeast, baking powder, salt, and sugar in a blender. Blend well until the mixture is smooth and slightly thick but still pourable. If mixing by hand, whisk dry ingredients first, then gradually add water while stirring until well combined.
2. Step 2: Let the batter rest at room temperature for about 30 minutes to allow the yeast to activate and bubbles to form.
3. Step 3: While the batter rests, prepare the honey butter. Gently warm the butter and honey together over low heat or melt butter in the microwave in short intervals. Stir to combine well and keep warm.
4. Step 4: Lightly grease a small skillet or frying pan (about 8 inches/20 cm) with butter and heat over medium heat.
5. Step 5: Pour approximately 1/4 cup (60 ml) of batter into the center of the pan and let it spread naturally. Cook without flipping until the top is completely dry and covered with holes, and the bottom is lightly browned. Adjust heat if sides dry too quickly or curl up.
6. Step 6: Repeat with the remaining batter, keeping cooked pancakes warm as you go. Serve warm with the prepared honey butter, reheating it gently if needed.

Tips & Variations

• If the batter does not form holes or looks too thick, add a little extra water to thin it.
• For a richer flavor, use clarified butter instead of regular butter for greasing the pan and mixing with honey.
• Serve baghrir with a variety of toppings such as almond butter or jam for a twist on the traditional honey butter.
• Letting the batter rest longer can develop a more pronounced yeasty flavor and better texture.

Storage

Store leftover baghrir in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave to keep them soft. Honey butter can be stored separately at room temperature and reheated gently before serving if it solidifies.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter ahead and keep it covered in the refrigerator for several hours or overnight. Bring it back to room temperature before cooking for best results.

Why does my baghrir not have holes on top?

The holes are created by the yeast and the right batter consistency. If your pancakes lack holes, try thinning the batter slightly with more water and ensure the batter rests long enough for the yeast to activate.

Baghrir Moroccan Pancakes Recipe

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Baghrir, also known as Moroccan pancakes or ‘thousand hole pancakes,’ are light and spongy pancakes made from semolina and flour. These unique pancakes are perfect for breakfast or a snack, traditionally served with a honey butter sauce that adds a sweet, rich flavor. The batter requires resting to develop a bubbly texture that creates characteristic holes on the surface when cooked gently in a skillet.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 8–10 pancakes 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: Moroccan
• Diet: Vegetarian

Ingredients

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For the Pancakes

• 2 cups lukewarm water (gently warm but not hot to preserve yeast activity)
• 1 1/2 cups semolina flour
• 1/3 cup all-purpose (plain) flour
• 1 tsp active dry yeast
• 2 tsp baking powder
• 1/4 tsp salt
• 1 tbsp sugar

For the Honey Butter Sauce

• 3 tbsp butter
• 3 tbsp honey

Instructions

1. Prepare the Batter: Place lukewarm water, semolina flour, all-purpose flour, active dry yeast, baking powder, salt, and sugar into a blender. Blend thoroughly until well combined. If a blender isn’t available, whisk dry ingredients first, then gradually add water while mixing to form a slightly thick but pourable batter. The batter should be thinner than a typical pancake batter but thicker than crepe batter.
2. Rest the Batter: Let the blended batter sit at room temperature for about 30 minutes. This resting period allows the yeast to activate, creating bubbles that give Baghrir their distinctive texture.
3. Make the Honey Butter Sauce: Near the end of the resting time, gently warm the butter and honey together in a small pan over low heat, stirring until the butter melts and the two are well combined. Alternatively, melt butter in the microwave in short bursts, then stir in honey and warm briefly again. Stir occasionally as it cools to maintain the emulsion.
4. Heat the Skillet: Lightly grease an 8-inch (20 cm) skillet or frying pan with butter and warm it over medium heat, preparing it for cooking the pancakes.
5. Cook the Pancakes: Pour about 1/4 cup (60 ml) of batter into the center of the heated skillet. Allow it to spread naturally. Cook the pancake without flipping until the top surface is completely dry and covered with numerous tiny bubbles and holes, and the bottom is gently browned. Adjust the heat as needed to prevent curling or over-browning of edges.
6. Repeat and Serve: Continue making pancakes with the remaining batter, keeping finished pancakes warm. Serve hot with the prepared honey butter sauce. Reheat the sauce gently if it cools and solidifies before serving.

Notes

• The lukewarm temperature of water is crucial for yeast activation; water too hot will kill the yeast, and water too cold won’t activate it well.
• If bubbles do not appear on the surface during cooking, the batter might be too thick; add a little more water to thin it slightly.
• Use a non-stick skillet for best results, or ensure your pan is well-seasoned and greased.
• Cook on medium heat to avoid burning and to allow holes to form properly on the surface.
• Baghrir is best served fresh and warm, but can be reheated gently before serving.

Keywords: Baghrir, Moroccan pancakes, thousand hole pancakes, semolina pancakes, honey butter sauce, traditional Moroccan breakfast, spongy pancakes