Authentic Moroccan Baghrir (Print version)
Tender Moroccan semolina pancakes cooked on one side until covered with tiny holes, then served warm with honey butter.
# Ingredients:
For the batter
01 -
2 cups (300 g) fine semolina
02 -
1/4 cup (35 g) all-purpose flour
03 -
2 1/4 teaspoons instant yeast or active dry yeast (1 packet, 7 g)
04 -
1 teaspoon baking powder
05 -
1 teaspoon sugar
06 -
1/2 teaspoon fine salt
07 -
2 3/4 cups (650 ml) warm water, about 100 F
For serving
08 -
3 tablespoons unsalted butter
09 -
3 tablespoons honey
# Instructions:
01 -
Add semolina, flour, yeast, baking powder, sugar, salt, and warm water to a blender. Blend for about 1 minute, until smooth, thin, and lightly foamy.
02 -
Pour the batter into a bowl and cover loosely. Rest in a warm spot for 20-30 minutes, until the surface has small bubbles and the batter still pours easily.
03 -
Warm a nonstick skillet over medium heat, then reduce to medium-low. Do not add oil or butter to the pan.
04 -
Pour about 1/4 cup batter into the pan without swirling. Cook until the top is dry, matte, and covered with holes, 1-2 minutes. Do not flip.
05 -
Transfer the pancake to a clean kitchen towel and let it cool for a minute before stacking. Repeat with the remaining batter, adjusting the heat as needed.
06 -
Melt the butter and honey together until fluid. Spoon over warm baghrir just before serving.
# Good to know:
01 -
Makes about 14 small pancakes.
02 -
Resting time is 20-30 minutes.
03 -
Best served warm, soon after cooking.