Baghrir - Moroccan pancake
Updated: Mar 2, 2021
Baghrir is Moroccan twist to the regular pancakes and it's very easy to make. The pancake is very soft spongy, and will soak up the syrup or honey you drizzle on it to become deliciously succulent.
Baghrir is made with semolina flour and baking powder, but the batter is more watery than the regular pancake batter. It is typically served with fruit jams or honey.
Prep time: 25 minutes
Cook time: 25 minutes
2 1/2 cups warm water
1/2 Tablespoon dry yeast
1 cup semolina
1/2 cup All purpose flour
dash of salt , about 1/8th teaspoon
1/2 Tablespoon baking powder
In blender, combine water, yeast, flour, semolina and salt, pulse until everything mixes well together.
Add baking powder and mix again.
Place in a container and cover to rise, will take approximately 30 minutes.
After 30 minutes, the batter should be thin and not thick as the usual pancakes.
Heat an 8” skillet over medium heat.
Pour about 1/2 cup of the batter into the skillet. Batter should spread to the edges of the skillet, if not then thin it with more water.
Small holes should appear all over the surface, continue cooking until no obvious uncooked surface appears.
Let them cool.
Traditionally, these are enjoyed with butter and honey.