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MoroccanAuthentic Cuisine

Baghrir

Serves 6 Bread vegetarian, Breads & Pastry

Baghrir

Baghrir, often referred to as the thousand-hole pancakes, hail from the kitchens of Morocco, where they are a beloved breakfast or afternoon tea staple. These airy, sponge-like pancakes are made from a yeasted semolina batter, creating a delicate texture that soaks up the flavors of their accompaniments. Traditionally, they are enjoyed during Ramadan as well as on leisurely weekends, offering a gentle start to the day.

The true delight of baghrir lies in their texture and taste. Cooked on one side only, they form countless tiny craters that eagerly drink up melted butter and honey. Each bite is a harmonious blend of sweet and savory, with the honey adding a sticky richness and the butter a creamy depth, making them irresistible when served warm and fresh.

Ingredients

  • 250 g (9 oz)fine semolina
  • 75 g (2.5 oz)flour
  • 1 tspyeast
  • 1 tspbaking powder
  • 1 tspsugar
  • 1/2 tspsalt
  • 500 ml (2 cups)warm water

Method

  1. In a blender, combine 250 g (9 oz) fine semolina, 75 g (2.5 oz) flour, 1 tsp yeast, 1 tsp baking powder, 1 tsp sugar, and 1/2 tsp salt. Add 500 ml (2 cups) warm water gradually while blending on low speed. Increase the speed to high and blend until you achieve a smooth, thin batter. This should take about 1-2 minutes. The batter should be lump-free and have a consistency similar to heavy cream.
  2. Pour the batter into a large bowl and cover it with a clean kitchen towel. Allow it to rest for 30 minutes at room temperature. During this time, the yeast will activate, and you should see bubbles forming on the surface, indicating that the batter is ready for cooking.
  3. Heat a medium nonstick pan over medium heat. Do not add any oil or butter to the pan. Once the pan is hot, pour a ladleful of batter into the center of the pan, allowing it to spread naturally into a circle. The batter should be about 1/8 inch thick.
  4. Cook the baghrir on one side only. As it cooks, you will notice holes forming on the surface. Continue cooking until the entire surface is covered with holes and the batter appears dry, with no shiny or wet spots remaining. This indicates that the baghrir is fully cooked.
  5. Carefully remove the baghrir from the pan using a spatula. Do not flip it over. The cooked side should be slightly golden, while the top remains pale with visible holes.
  6. Serve the baghrir warm, drizzled with melted butter and honey. The butter and honey will seep into the holes, enhancing the texture and flavor of these unique pancakes. Enjoy immediately for the best taste and texture.
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From the cookbook

Authentic Moroccan Cuisine

This recipe is from Authentic Moroccan Cuisine by Yassine Sbiti — the Moroccan volume in the ComidaTime International Cuisines series.

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