Baghrir, also known as Moroccan pancakes, are soft, spongy pancakes with a unique texture. They are traditionally served with honey and butter, making them a delightful breakfast or snack.
Ingredients
- 2cupssemolina
- 1cupall-purpose flour
- 1tspsalt
- 1tbspsugar
- 2tspbaking powder
- 1tspactive dry yeast
- 3cupswarm water
- 1pinchbaking soda (optional)
How to make Fluffy Moroccan Pancakes: The Secret to Perfect Thousand-Hole Pancakes
Mix Dry Ingredients
In a large bowl, combine the semolina, all-purpose flour, salt, sugar, baking powder, and yeast. Mix well.
Add Water
Gradually add warm water to the dry ingredients while stirring until you achieve a smooth, pourable batter similar to pancake batter.
Let it Rest
Cover the bowl with a cloth and let the batter rest for about 30 minutes to allow the yeast to activate and the batter to rise slightly.
Cook the Baghrir
Heat a non-stick skillet or griddle over medium heat. Pour a ladleful of batter onto the skillet. Bubbles will form on the surface as it cooks. Do not flip the pancake; cook until the top is set and the bottom is lightly golden, about 2-3 minutes.
Serve
Remove the baghrir from the skillet and keep them warm in a towel. Serve with honey, melted butter, or your favorite syrup.
Tips & Tricks
For extra fluffiness, add a pinch of baking soda to the batter.
Reviews
abouziad
Delicious moroccan kitchen