Moroccan Baghrir Pancakes (Printable)

Light Moroccan pancakes with honeycomb texture, made with semolina and served with butter and honey for a delicious breakfast or sweet snack.

# What You’ll Need:

→ Dry Ingredients

01 - 1 cup fine semolina
02 - 1/2 cup all-purpose flour
03 - 1 1/2 teaspoons instant yeast
04 - 1 teaspoon baking powder
05 - 1 tablespoon sugar
06 - 1/2 teaspoon salt

→ Wet Ingredients

07 - 2 cups lukewarm water

→ For Serving

08 - 3 tablespoons unsalted butter, melted
09 - 1/4 cup honey

# Steps:

01 - In a large bowl, whisk together semolina, flour, instant yeast, baking powder, sugar, and salt until evenly distributed.
02 - Gradually add the lukewarm water, mixing continuously until smooth and lump-free.
03 - Cover the bowl and let the batter rest at room temperature for 30 minutes, until bubbles form on the surface.
04 - Heat a non-stick skillet or crepe pan over medium heat until properly heated.
05 - Stir the batter gently, then pour approximately 1/4 cup of batter onto the skillet for each pancake. Do not spread the batter; allow it to naturally form a circular shape.
06 - Cook each pancake on one side only, until the surface is covered with small holes and the batter is no longer wet (approximately 2 minutes). Do not flip.
07 - Transfer cooked baghrir to a clean kitchen towel and cover to maintain warmth. Repeat with remaining batter, stirring occasionally between pancakes.
08 - Serve warm, drizzled with melted butter and honey.

# Expert Advice:

01 -
  • These pancakes cook on only one side so you can make an entire stack in under twenty minutes
  • The honeycomb texture creates endless pockets for melted butter and honey to hide in
  • Theyre naturally light and airy yet satisfying enough to keep you full until lunch
02 -
  • The batter must rest long enough for bubbles to form or you wont get the traditional honeycomb texture
  • Never flip these pancakes they cook from the bottom up and flipping makes them tough
  • If the first pancake sticks the pan isnt hot enough wait a bit longer before trying again
03 -
  • Use a blender for the smoothest batter it breaks down any semolina grittiness
  • The perfect pan temperature is when a drop of water sizzles then evaporates in about 2 seconds

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