Baghrir (also known as Moroccan thousand holes pancakes) are light, spongy, and delicate semolina pancakes characterized by tiny bubbles covering their entire top surface. Traditionally served warm dipped in a rich mixture of melted butter and honey, they are a staple on Moroccan breakfast tables and tea-time spreads.

Ingredients You Will Need

• Fine durum wheat semolina (Fino): 2 cups (approx. 300g)
• All-purpose flour: 1/2 cup (approx. 70g)
• Warm water: 3 cups (must be warm, not hot)
• Active dry yeast: 1 tablespoon
• Baking powder: 2 teaspoons (approx. 14g)
• Sugar: 1 teaspoon
• Salt: 1/2 teaspoon

Step-by-Step Instructions

Step 1: Blend the Batter

1. In a high-speed blender, combine the fine semolina, all-purpose flour, sugar, salt, active dry yeast, and warm water.
2. Blend on high speed for 1 to 2 minutes until the mixture is completely smooth and bubbly.
3. Add the baking powder and pulse for another 10 to 15 seconds to incorporate evenly.

Step 2: Rest the Batter

1. Pour the batter into a large glass bowl, cover with a clean kitchen towel, and let it rest for 10 to 15 minutes. (Do not let it over-ferment).

Step 3: Cook the Baghrir

1. Heat a non-stick skillet over medium-high heat. (Crucial: Do not oil the pan).
2. Ladle a portion of the batter into the cold or warm skillet, spreading it evenly.
3. Bubbles will immediately begin to form on the surface and pop, creating hundreds of tiny holes.
4. Cook for 1 to 2 minutes until the top surface is completely dry and no longer wet. Baghrir is cooked on one side only—do not flip it!
5. Remove the pancake and place it on a clean kitchen towel. Repeat with the remaining batter.

Step 4: Serving Suggestions

1. In a small saucepan, melt equal parts of butter and honey over low heat.
2. Generously brush or drizzle the warm honey-butter sauce over the top of the Baghrir before serving alongside traditional Moroccan mint tea.