Description
Moroccan baghrir showcases delicate semolina pancakes with unique honeycomb texture. Delightful North African breakfast treats drizzled with golden honey and butter offer a sweet morning indulgence you cannot resist.
Ingredients
Scale
Main Dry Ingredients:
- 1 ½ cups (360 ml) fine semolina flour
- ¼ cup (60 ml) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 teaspoon sugar
Liquid and Leavening Ingredients:
- 2 cups (480 ml) lukewarm water
- 2 tablespoons additional water
- 2 teaspoons active dry yeast
Serving Ingredients:
- ¼ cup (60 ml) melted butter
- ¼ cup (60 ml) honey
Instructions
- Warm the oven to a gentle 200°F, preparing a baking sheet with a protective parchment layer or delicate kitchen cloth to cradle the delicate Moroccan pancakes.
- Combine all ingredients in a blender, whirling them into a silky, smooth liquid for precisely one minute. Transfer the gossamer batter to a medium vessel, drape with a soft cloth, and allow it to rest quietly at ambient temperature until tiny bubbles dot the surface, approximately 15-20 minutes. The mixture should resemble a delicate, flowing cream.
- Activate a non-stick cooking surface over medium heat, allowing it to warm for two minutes. Gently stir the rested batter to reintegrate any settled ingredients. Using a quarter-cup measure, cascade the batter onto the heated surface, watching intently as characteristic honeycomb-like perforations emerge across the pancake’s surface.
- Monitor the cooking process carefully, adjusting heat to prevent excessive browning. The pancake should transform from liquid to a dry, spongy texture within 2-3 minutes. Note that baghrir cooks exclusively on one side, requiring no flipping.
- Carefully transfer each completed pancake to the warm oven, allowing them to maintain their delicate temperature while continuing the cooking process.
- Present the baghrir at the table, either warm or at room temperature. Enhance the experience by drizzling with golden honey or melted butter. For an indulgent variation, spread a generous layer of Nutella and roll into a delightful handheld treat.
Notes
- Rest the batter allows yeast to activate, creating signature tiny holes and light, airy texture.
- Use medium heat prevents burning and ensures proper hole formation on baghrir surface.
- Cook only on one side to maintain unique spongy texture and traditional Moroccan pancake method.
- Keep pancakes warm in low-temperature oven prevents cooling and maintains softness while preparing entire batch.
- Drizzle honey or spread Nutella creates delightful sweet variations for different taste preferences.
- Thin batter consistency is crucial for achieving classic baghrir’s delicate, lacy appearance with multiple small holes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Frying
- Cuisine: Moroccan
Nutrition
- Serving Size: 4
- Calories: 250
- Sugar: 12g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg