Description
Baghrir, also known as 'Thousand Hole' semolina pancakes, are light and fluffy Moroccan pancakes made from a thin, yeasted batter of semolina and flour. The batter is blended smooth, left to ferment until bubbly, then cooked on one side until tiny holes form on the surface, giving them their characteristic appearance. Served warm with a honey and melted butter drizzle, baghrir is perfect for breakfast or dessert.
Ingredients
Dry Ingredients
- 2 cups fine semolina (300 g)
- 1/4 cup all-purpose flour (35 g)
- 2 1/4 teaspoons instant yeast (1 packet, 7 g)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 2 3/4 cups warm water (650 ml)
To Serve
- 3 tablespoons melted butter (optional)
- 3 tablespoons honey (optional)
Instructions
- Blend the batter: Add the semolina, all-purpose flour, instant yeast, baking powder, salt, and warm water into a blender. Blend for about 1 minute until the batter is completely smooth and lightly frothy. The consistency should be thin, similar to drinkable yogurt.
- Rest the batter: Cover the batter loosely, either in the blender or in a bowl, and let it rest for 20 to 30 minutes until the surface is dotted with tiny bubbles, indicating fermentation.
- Prepare to cook: Heat a nonstick pan, well-seasoned cast-iron skillet, or griddle over medium heat, then reduce to medium-low to allow gentle steaming without browning. Place a clean towel near the stove for cooling cooked pancakes.
- Cook the baghrir: Stir the batter gently and ladle 1/8 cup portions into the warm dry pan without swirling or moving the pan. Bubbles will appear immediately. Cook for about 1 to 2 minutes until the top surface is dry, matte, and covered in tiny holes. Do not flip.
- Cool the baghrir: Transfer cooked pancakes onto the clean towel and let them air dry for a minute or two to prevent sticking before stacking. Repeat with the remaining batter.
- Finish and serve: Mix melted butter and honey together and drizzle over warm baghrir, or serve the mixture on the side as a dip for an authentic Moroccan experience.
Notes
- Use a nonstick or well-seasoned pan to prevent sticking since the batter is quite delicate.
- Do not flip the pancakes; they cook only on one side to develop their characteristic hole texture.
- If you prefer, serve baghrir with additional honey or butter on the side for dipping.
- The resting time is essential for fermentation to create the bubbles and signature texture.
- Baghrir is traditionally eaten fresh but can be stored in the refrigerator and reheated gently before serving.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Stovetop
- Cuisine: Moroccan/Mediterranean
