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Moroccan Pancakes (Baghrir)

Light and spongy Moroccan semolina pancakes with distinctive holes, served with honey butter. Popular during Ramadan and for breakfast.

Ingredients

  • Fine semolina flour (1 1/2 cups).
  • All-purpose flour (1/4 cup).
  • Lukewarm water (2 cups plus 2 tablespoons).
  • Active dry yeast (2 teaspoons).
  • Baking powder (2 teaspoons).
  • Kosher salt (1/2 teaspoon).
  • Sugar (1 teaspoon).
  • Butter, melted (1/4 cup).
  • Honey (1/4 cup).

Instructions

  1. Preheat oven to 200°F, line baking sheet.
  2. Blend all ingredients for 1 minute until smooth.
  3. Let batter rest 15-20 minutes until bubbly.
  4. Pour 1/4 cup portions onto griddle, cook until holes form and top is dry.
  5. Transfer to oven while cooking remaining pancakes.
  6. Top with honey butter or Nutella.

Notes

Batter should be thin like cream.
Only cook on one side.
Watch heat to prevent burning.

  • Author: Chef Stella

Nutrition

  • Calories: 70
  • Fat: 1 g
  • Carbohydrates: 14 g
  • Protein: 3 g