Baghrir Moroccan semolina pancakes

Baghrir the Moroccan semolina pancakes, an easy recipe for delicious homemade pancakes to be enjoyed with honey for a snack!

Baghrir Traditionnal Moroccan pancakes

Baghrir or beghrir, this recipe of thick and light pancakes with semolina from North Africa, a Moroccan breakfast speciality.

Also, they exist several recipes of baghrir according to the country, they are mainly composed of fine semolina, flour, yeast and it is the fermentation of the dough that makes these small holes appear.

The baghrir can be eaten as pancakes, plain or with a filling such as :

• Honey
• Nutella spread or my version of healthy chocolate nut spread
• Some jam
• Maple syrup
• Almond butter

My materials and ingredients for a successful baghrir recipe

• A pancake pan
• A hand blender (optional)
• Pancake spatula
• Dry baker's yeast
• Baking powder
• Fine semolina

How to make baghrir moroccan pancakes

Make the semolina pancakes

1. Start by diluting dry baker's yeast in water and let stand for 5 minutes.
2. Then place all the dry ingredients, fine semolina, flour, baking powder, powdered sugar and salt in a large container.
3. Mix quickly with a tablespoon.
4. Then stir in the water containing the baker's yeast while mixing with a whisk, until you obtain a pancake dough with a fluid texture between the pancake dough and the pancakes.
5. If necessary, use a hand blender to smooth the pancake batter.
6. Then cover with a cloth and let the baguette dough rest for about 30 min.
7. Finish by cooking the baghrir below.

Cooking pancakes a thousand holes

1. First, heat a pancake pan over medium heat.
2. And butter the pancake pan with a little butter.
3. Put a half ladle of baghrir batter (for small pancakes of about 15 cm diameter) or a whole ladle for large pancakes of 20 cm diameter.
4. Cook for about 2 minutes on one side only, then when the pancake is fully cooked, place it on a plate.

Others pancakes recipes

• French crepes
• American pancakes