Baghrir: 1000- hole Moroccan Pancakes


So my oven is on the fritz. Yeah, it’s a real bummer. I feel like part of me is missing and I so miss baking bread. So in desperation, I turned to baking bread on the stove top.

On the other hand, I’m super excited about researching and making breads from different parts of the world. To this end, I made buckwheat blinis (recipe coming up), crepes and today, baghrir. Baghrir is a Moroccan-style pancake with hundreds of tiny holes. The holes are the best part because they absorb the fabulous topping of honey butter. These are just to-die-for. Soft, chewy and spongy, they are just melt in the mouth. My younger daughter wolfed them down and asked when I was making them again! :)The batter is different from regular pancakes because it has yeast, which is what causes the tiny holes to appear. Also the pancakes are cooked only on one side (not flipped over). Try it. Right away!Baghrir(Recipe adapted from watching many YouTube videos and reading lots of recipes, and a lot from Saveur)

  • 1 1/2 cups fine Semolina
  • 1/4 cup All-purpose Flour
  • 1 tsp Active Dry Yeast
  • 1/2 tsp Salt
  • 4 1/2 tsp Baking Powder
  • 1 3/4 cups warm Water

Serve with warm honey butter (equal parts honey and butter melted on a stove top).Combine the semolina, flour, yeast, salt, baking powder and water in a blender. Blend for 5 minutes. The long blending time is necessary to incorporate the semolina into the batter. Pour the batter into a non-reactive glass or plastic bowl. Cover and leave aside for 2 hours. Heat a skillet on low-medium heat. Stir to mix the batter completely. When the skillet is hot, pour 1/3 cupful of batter onto the pan. Wait patiently to watch millions of bubbles appear and pop on the surface of the pancake. It’s magical.Wait until there are no more wet spots on the surface. Transfer to a plate. Continue with the remaining batter. Do not place the finished pancakes on top of each other until they are completely cooled. Serve with honey butter, or jam. Or honey butter only really. There’s no other way you should eat it. You can pour the golden syrup goodness all over the pancake or tear off parts of the pancake and use it as a dipping sauce. You can thank me later! Note – in case the bubbles don’t appear, it’s because either the batter is too thick or hasn’t fermented enough. Thin out the batter with more water and leave aside for a further 15 minutes and continue.


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