Prep time: 15 mins | Cook time: 20 mins | Servings: 4 (Makes 10-12 pancakes)
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
- In a high-speed blender, combine the fine semolina, all-purpose flour, sugar, salt, active dry yeast, and warm water.
- Blend on high speed for 1 to 2 minutes until the mixture is completely smooth and bubbly.
- Add the baking powder and pulse for another 10 to 15 seconds to incorporate evenly.
Step 2: Rest the Batter
- 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
- Heat a non-stick skillet over medium-high heat. (Crucial: Do not oil the pan).
- Ladle a portion of the batter into the cold or warm skillet, spreading it evenly.
- Bubbles will immediately begin to form on the surface and pop, creating hundreds of tiny holes.
- 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!
- Remove the pancake and place it on a clean kitchen towel. Repeat with the remaining batter.
Step 4: Serving Suggestions
- In a small saucepan, melt equal parts of butter and honey over low heat.
- Generously brush or drizzle the warm honey-butter sauce over the top of the Baghrir before serving alongside traditional Moroccan mint tea.
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