Moroccan Pancakes (Baghrir) Recipe

Introduction

Moroccan Pancakes, also known as Baghrir, are light, spongy, and full of tiny holes that soak up butter and honey beautifully. These unique pancakes are cooked on one side and make a delightful breakfast or snack. Their delicate texture and sweet topping will transport you straight to Moroccan kitchens.

Ingredients

• 1 1/2 cups fine semolina flour
• 1/4 cup all-purpose flour
• 2 cups lukewarm water (plus 2 tablespoons more if needed)
• 2 teaspoons active dry yeast
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 teaspoon sugar
• 1/4 cup butter, melted
• 1/4 cup honey (to combine with melted butter)

Instructions

1. Step 1: Preheat your oven to 200°F and line a baking sheet with parchment paper or a thin kitchen towel to keep the pancakes warm.
2. Step 2: Place all the dry and wet ingredients into a blender and blend for about 1 minute until smooth. Pour the batter into a medium bowl, cover with a kitchen towel, and let it rest at room temperature until bubbly on top, about 15 to 20 minutes. The batter should be thin, similar to crepe batter or whipping cream.
3. Step 3: Heat a non-stick griddle or skillet over medium heat for 2 minutes. Stir the batter gently, then pour 1/4 cup into the skillet. Cook without flipping until holes appear on the surface and it feels dry to the touch, about 2 to 3 minutes. Adjust heat if edges brown too quickly.
4. Step 4: Transfer each cooked pancake to the prepared baking sheet and keep warm in the oven while cooking the rest of the batter.
5. Step 5: Serve the baghrir warm or at room temperature, drizzled with the melted butter and honey mixture. For a sweeter treat, spread a tablespoon of Nutella on top and roll the pancake to enjoy by hand.

Tips & Variations

• If the batter feels too thick, add a little more lukewarm water to reach the right consistency.
• Use a non-stick pan to avoid the pancakes sticking or tearing when cooking.
• For a nutty flavor, try adding a teaspoon of orange blossom water to the batter before blending.
• Serve baghrir with a dollop of yogurt for a tangy contrast to the sweet toppings.

Storage

Store leftover baghrir pancakes in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a warm oven or microwave, covered with a damp paper towel to prevent drying out. Baghrir taste best fresh but can be frozen with parchment layers for up to 1 month.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

It’s best to prepare and cook the batter fresh on the same day to enjoy the best rise and texture, but you can refrigerate the batter for up to 4 hours. Let it come to room temperature before cooking.

Why aren’t my baghrir forming holes?

Ensure you use active dry yeast and let the batter rest until bubbly. The holes form during cooking from the yeast and baking powder activation, so insufficient resting or old yeast might prevent bubbling and holes.