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Moroccan Pancakes (Baghrir) Recipe

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★★★★★

4.5 from 72 reviews

Moroccan Pancakes, also known as Baghrir, are light and spongy crepe-like pancakes characterized by their unique texture full of holes. Made with semolina flour, yeast, and baking powder, these pancakes are cooked only on one side and traditionally served warm with butter and honey. This recipe provides a simple blender method to create the batter, resulting in irresistibly soft pancakes perfect for breakfast or dessert.

Ingredients

Scale

Batters

  • 1 1/2 cups fine semolina flour
  • 1/4 cup all-purpose flour
  • 2 cups lukewarm water (+ 2 tbsp more if needed)
  • 2 tsp active dry yeast
  • 2 teaspoons baking powder
  • 1/2 tsp kosher salt
  • 1 tsp sugar

Topping

  • 1/4 cup butter (melted)
  • 1/4 cup honey (to be combined with melted butter)

Instructions

  1. Prepare baking sheet and preheat oven. Preheat your oven to 200°F (93°C) and line a baking sheet with parchment paper or a thin kitchen towel to keep cooked pancakes warm.
  2. Make the batter. Place the semolina, all-purpose flour, lukewarm water, active dry yeast, baking powder, kosher salt, and sugar into a blender. Puree the mixture for 1 minute until smooth. Pour the batter into a medium bowl, cover with a kitchen towel, and let it rest at room temperature for 15 to 20 minutes, or until the surface is bubbly. The batter should have a thin consistency similar to crepe batter or whipping cream.
  3. Cook the pancakes. Heat a non-stick griddle or skillet over medium heat for about 2 minutes. Stir the batter gently, then pour about 1/4 cup of batter per pancake onto the skillet. Cook without flipping, allowing holes to form on the surface and the pancake to feel dry to the touch, which usually takes about 2 to 3 minutes. Watch the heat carefully to avoid burning the edges before the top dries.
  4. Keep pancakes warm. Transfer each cooked pancake to the prepared baking sheet in the oven to keep warm while you cook the remaining batter.
  5. Serve. Serve the Baghrir warm or at room temperature drizzled with the melted butter and honey mixture. For a sweeter variation, spread 1 tablespoon of Nutella on top and roll the pancake for a delicious hand-held treat.

Notes

  • The batter consistency is very important; it should be thin and pourable like whipping cream or crepe batter to ensure the characteristic holes form properly.
  • Baghrir is cooked only on one side to preserve its porous surface.
  • If the batter seems too thick, add up to 2 more tablespoons of lukewarm water to achieve the desired consistency.
  • Keep the cooked pancakes warm in a low oven to maintain their softness until serving.
  • These pancakes are best enjoyed fresh but can be reheated briefly on a skillet or in the oven.

Keywords: Moroccan pancakes, Baghrir, semolina pancakes, North African crepes, honey pancakes, easy pancake recipe

Find it online: https://kitchenbyrita.com/moroccan-pancakes-baghrir-recipe/