Moroccan Baghrir Pancakes (Printer-friendly)
Light, spongy Moroccan pancakes with honeycomb texture, served with butter and honey.
# What You'll Need:
→ Dry Ingredients
01 - 1 cup fine semolina
02 - 1/2 cup all-purpose flour
03 - 1 1/2 teaspoons instant yeast
04 - 1 teaspoon baking powder
05 - 1 tablespoon sugar
06 - 1/2 teaspoon salt
→ Wet Ingredients
07 - 2 cups lukewarm water
→ For Serving
08 - 3 tablespoons unsalted butter, melted
09 - 1/4 cup honey
# How to Prepare:
01 - Whisk together semolina, flour, instant yeast, baking powder, sugar, and salt in a large bowl until thoroughly combined.
02 - Gradually pour lukewarm water into dry ingredients while whisking continuously until smooth and lump-free batter forms.
03 - Cover bowl and let batter rest at room temperature for 30 minutes until bubbles form on surface.
04 - Preheat non-stick skillet or crepe pan over medium heat until properly heated.
05 - Stir batter gently and pour approximately 1/4 cup per pancake onto skillet without spreading. Cook on one side only until surface is covered with holes and batter is no longer wet, about 2 minutes. Do not flip.
06 - Transfer cooked baghrir to clean kitchen towel and cover to maintain warmth. Repeat with remaining batter, stirring occasionally between batches.
07 - Serve warm pancakes drizzled with melted butter and honey.
# Expert Advice:
01 -
- You get restaurant quality pancakes with almost zero effort since the batter does all the work for you
- One look at those beautiful holes and everyone thinks you spent hours mastering technique
02 -
- The batter should be thinner than American pancake batter but thicker than crepe batter think heavy cream consistency
- These pancakes only cook on one side flipping them will ruin that signature holey texture
03 -
- Let your pan heat up properly before starting the first pancake or they will not bubble correctly
- Stir the batter between every single ladle or the semolina will sink to the bottom