BAGHRIR (MOROCCAN PANCAKES)
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Hassle-free recipe for Baghrir or Moroccan semolina pancakes that are tender, fluffy, and have a unique honeycomb texture.
Baghrir, alternatively known as the thousand holes pancake, is a one-of-a-kind pancake. It contains yeast that is responsible for its cool honeycomb-like texture. Riddled with a thousand holes, it can effortlessly soak up the flavors of your favorite toppings.
Pancakes are undoubtedly the most common breakfast worldwide, with every nation having its version. Pancakes have been around since forever! Arguably amongst the most ancient food, the demure breakfast item has greater significance in gastronomic history than you can imagine!
We all love pancakes, don't we? It is a quick-fix and versatile breakfast that kids and adults love alike. My love for pancakes takes me places, and needless to say, I am always looking out for new recipes. On one such recipe-hunt, Baghrir caught my attention. The sheer beauty of the pancakes blew me away.
WHAT IS A BAGHRIR?
Baghrir is an authentic Moroccan pancake that is considerably thinner than an American pancake. Made from semolina, it is tender, spongy, melt-in-your-mouth delicious. The yeast and baking powder in the batter results in a perforated surface, thus justifying its other name, the thousand holes pancake. Commonly cooked only on one side in some Moroccan regions, it is briefly flipped to cook the other side too. When cooked on both sides, it is called a Khringo.
WHAT TO EAT WITH BAGHRIR?
Baghrir is generally eaten for breakfast or at tea time. It is most commonly served with a syrup made from butter and honey. The perforations on the surface are instrumental in absorbing all the goodness of the sweet topping. Alternatively, it is also served with butter and honey or fruit preserves or jam on the side.
WHY SHOULD I MAKE IT AT HOME?
Apart from the fact that Baghrir is the coolest pancake ever, you must try making it because of the following:
- It is healthier than your everyday pancakes.
- It is vegan.
- It is dairy-free.
- It has a thinner crepe-like consistency that keeps it from being chewy.
- It is super easy to make.
- It can be served with almost all kinds of toppings.
ABOUT THE RECIPE
Baghrir or Moroccan pancakes are different from the pancakes around the world in many ways. What I found most interesting about the recipe is the usage of yeast. I have never come across a pancake that has yeast. It is made with a combination of semolina (or durum flour) and all-purpose flour in the ratio of 2:1. The pancakes are thinner and lighter. The spongy, airy texture riddled with holes is perfect for absorbing any topping. Enjoy it with maple syrup, butter, honey, jam, or even molten chocolate!
In a nutshell, this recipe is for keeps. It is great for a breakfast or tea-time treat. It is easy, simple, and a healthier alternative to your everyday pancakes. If you have not tried Baghrir yet, I insist you must make it soon.
INGREDIENTS
Here is what you will need for this simple recipe:
- Semolina or durum flour - Fine semolina or durum flour is the key to a good Baghrir.
- All-purpose flour
- Active dry yeast
- Baking powder
- Sugar
- Salt
- Lukewarm water
- Butter
HOW TO MAKE BAGHRIR?
Blend the lukewarm water, yeast, all-purpose flour, semolina, sugar, and salt in a blender. Add the Baking powder and mix again. Transfer in a bowl and allow to rest for at least 20 minutes.
Grease a non-stick pan with some butter and place it over medium-high heat. When the pan is hot, stir the batter with a ladle then, slowly pour some batter into the center of the pan. The batter will spread evenly into a circle. You may make it as large as you like.
Bubbles should appear on the surface as it cooks. Cook the pancakes without turning for about one to two minutes. Transfer to a plate. Repeat with the rest of the batter.
Serve with toppings of your choice on the side or with the traditional sweet syrup.
IMPORTANT RECIPE NOTES
Making
Baghrir is quite simple, but some key factors determine its texture.
What sets Baghrir apart from its counterparts is its unique texture. So,
it is something that cannot be compromised.
The
first one being the ratio of semolina to all-purpose flour. The ideal
ratio is 2:1, which means 2 parts of semolina mixed with 1 part of
all-purpose flour makes the best pancakes. The lesser the amount of
semolina, the chewier your Baghrir will be. Also, a lesser amount of
semolina would result in a paler (less yellowish) pancake.
The
other important ingredient is yeast. You will need active dry yeast for
this recipe. Needless to say, as in any recipe using yeast, in this
case too you will have to let the batter rest for at least 20 minutes
for best results. This allows the yeast to activate so that as soon as
the batter hits the pan, the holes start showing up. My daughter was not
ready to wait so long, so I allowed the batter to rest just for 10
minutes which is why my pancakes are not as riddled with holes as they
should be ideally.
The
third and final important factor is the consistency of the batter. For
the best results, the batter should be runny so that it is more
spreadable. Also, Baghrir is more like a crepe so you cannot afford the
batter to be lumpy.
FREQUENTLY ASKED QUESTIONS
Why aren't bubbles forming on my Baghrir?
If the batter is too thick, bubbles may not form easily. Try thinning it by stirring in an additional tablespoon or two of water. The other reason could be that the yeast has not activated properly. In that case, leave the batter to rest for an additional 10 minutes before using.
How to make the sweet syrup that is traditionally served with Baghrir?
To make the sweet syrup, heat equal portions of butter and honey until bubbly and hot. Add a few drops of orange blossom water to the syrup and turn off the gas. Allow it to cool down a little bit and serve alongside Baghrir.
How do I know that the Baghrir is cooked?
Pour the batter on the center of the pan and allow it to cook on medium-high heat for about 2 minutes. When you touch the surface with your finger, it should feel spongy, and dry but not sticky or gummy. That is when you know your Baghrir is cooked.
Can I make and store the batter ahead of time?
Unfortunately, you cannot make and store the batter ahead of time because it contains yeast. You will not get as many holes if you store the batter for long because the yeast starts to lose its potency.
SERVING SUGGESTIONS
Traditionally Baghrir is served with a sweet syrup made of honey and butter.
You may also serve it with fresh fruits, whipped cream, maple syrup, or chocolate syrup.
STORING SUGGESTIONS
Leftover Baghrir can be wrapped in plastic wraps and stored at room temperature to stay fresh for up to 2 days. You can also freeze them for up to two or three months. When freezing, place parchment papers between two pancakes to avoid sticking.
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BAGHRIR (MOROCCAN PANCAKES)
Yield: 10
Prep time: 5 MinCook time: 20 Mininactive time: 20 MinTotal time: 45 Min
Hassle-free recipe for Baghrir or Moroccan semolina pancakes that are tender, fluffy, and have a unique honeycomb texture.
Ingredients
- 2 1/2 cups lukewarm water
- 1/2 tbsp active dry yeast
- 1 cup semolina
- 1/2 cup all-purpose flour
- 1 tsp sugar
- 1 tsp baking powder
- A pinch of salt
- 1 tbsp butter
Instructions
- Blend the lukewarm water, yeast, all-purpose flour, semolina, sugar, and salt in a blender. Add the Baking powder and mix again. Transfer in a bowl and allow to rest for at least 20 minutes.
- Grease a non-stick pan with some butter and place it over medium-high heat. When the pan is hot, stir the batter with a ladle then, slowly pour some batter into the center of the pan. The batter will spread evenly into a circle. You may make it as large as you like.
- Bubbles should appear on the surface as it cooks. Cook the pancakes without turning for about one to two minutes. Transfer to a plate. Repeat with the rest of the batter.
- Serve with toppings of your choice on the side or with the traditional sweet syrup.
Notes:
To make the sweet syrup, heat equal portions of butter and honey until bubbly and hot. Add a few drops of orange blossom water to the syrup and turn off the gas. Allow it to cool down a little bit and serve alongside Baghrir.
Allow the batter rest for at least 20 minutes for best results.
Calories
96.87Fat (grams)
1.43Sat. Fat (grams)
0.77Carbs (grams)
17.73Fiber (grams)
0.98Net carbs
16.74Sugar (grams)
0.44Protein (grams)
3.02Sodium (milligrams)
74.08Cholesterol (grams)
3.05The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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