Baghrir

Baghrir

Baghrir, also known as Moroccan “thousand-hole pancakes,” are light, spongy pancakes with a distinctive texture due to their many holes. These pancakes are typically served with butter and honey, making them a delightful treat for breakfast or as a snack. Here’s how you can make them:

Ingredients:

  • 2 cups semolina flour (fine)
  • 1/2 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1 teaspoon instant yeast
  • 3 cups warm water (plus more if needed)
  • 1 teaspoon vanilla extract (optional)

For Serving:

  • Honey
  • Butter (melted)

Instructions:

  1. Prepare the Batter:
    • In a large mixing bowl, combine the semolina flour, all-purpose flour, sugar, salt, baking powder, and instant yeast.
    • Gradually add the warm water to the dry ingredients, mixing continuously with a whisk or blender until you have a smooth, lump-free batter. The batter should be somewhat thin, like a crepe batter.
    • If using vanilla extract, stir it into the batter.
  2. Let the Batter Rest:
    • Cover the bowl with a clean cloth and let the batter rest in a warm place for about 30 minutes. This allows the yeast to activate and the batter to rise slightly.
  3. Cook the Baghrir:
    • Heat a non-stick pan or griddle over medium heat. The pan should be hot enough that a drop of water sizzles on contact.
    • Stir the batter gently before using it, as it might have thickened slightly. If the batter is too thick, add a little more warm water to reach the right consistency.
    • Pour a small ladleful of batter onto the hot pan, forming a circle about 4-5 inches in diameter. Do not spread the batter; it will naturally spread into a circle.
    • Cook the baghrir on one side only, until the surface is covered with tiny holes and the top is set. This should take about 2-3 minutes. Do not flip the pancake; it should remain pale on the top and golden on the bottom.
    • Remove the cooked baghrir from the pan and place it on a clean kitchen towel or paper towel to cool. Repeat the process with the remaining batter.
  4. Serve:
    • Baghrir is traditionally served warm, drizzled with melted butter and honey. You can mix the butter and honey together or serve them separately for dipping.
    • These pancakes are best enjoyed fresh but can be reheated if needed.

Tips:

  • Consistency: The key to perfect baghrir is the right batter consistency. It should be thin enough to pour easily but thick enough to hold its shape in the pan.
  • Resting Time: Letting the batter rest is crucial for developing the characteristic holes in the pancakes.
  • Storing: Baghrir can be stored in an airtight container at room temperature for a day or two. Reheat them gently in a pan before serving.

Enjoy your light and spongy Baghrir with a drizzle of honey and butter!