Ingredients
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2 Cups Fine Semolina
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½ Cup All Purpose Flour
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2 & ½ Cups Warm Water
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1 tbsp Active Dry Yeast
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1 tsp Baking Powder
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1 tsp Sugar
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½ tsp Salt
Description
Baghrir, also known as Moroccan semolina pancakes, are delicate, spongy, and honeycombed with tiny holes on one side. These pancakes are traditionally enjoyed for breakfast or as a snack, often drizzled with honey or butter and sometimes served with a side of jam. Baghrir’s unique texture makes it perfect for soaking up sweet syrups, creating a delightful, melt-in-your-mouth experience.
Baghrir offers a unique and delightful twist on traditional pancakes, perfect for a special breakfast or snack that brings a taste of Morocco to your table.
Here’s the recipe for Unique And Traditional Baghrir;
Directions:
- In a small bowl, mix ½ cup of the warm water with the active dry yeast and sugar.
- Let it sit for about 10 minutes, until frothy.
- In a blender, combine the semolina, flour, remaining warm water, baking powder, and salt.
- Add the frothy yeast mixture and blend until you have a smooth, lump-free batter.
- Pour the batter into a large bowl, cover with a clean kitchen towel, and let it rest for about 30 minutes. The batter should become bubbly.
- Heat a non-stick skillet or a griddle over medium heat.
- Lightly grease it if necessary.
- Pour a ladleful of batter onto the skillet, spreading it gently into a circle.
- Cook until the surface is covered with holes and the batter looks set, about 2-3 minutes.
- Do not flip, Baghrir are cooked on one side only.
- Remove from the skillet and place on a plate.
- Repeat with the remaining batter.
- Serve warm, drizzled with honey and melted butter, or with your favorite toppings.
