How to make the Baghrir the recipe of the moroccan pancakes thousand holes! Easy, express and especially no fail for delicious pancakes light and soft to taste with honey for the snack in family!
Would you like to try this original recipe for homemade pancakes called "thousand holes pancakes"? A traditional recipe from the Maghreb, very easy to make for thick and fluffy pancakes eaten with honey.
The baghrir, this recipe of thick and soft pancakes of North African origin, composed of a mixture of durum wheat semolina with flour and baking powder and yeast.
There are several ways to make baghrir depending on the country, but the recipes are all very similar. Its spongy texture and small holes allow it to absorb all the fillings you add, which makes them even more delicious and so tasty in the mouth.
They are mostly eaten with honey butter, an equal mixture of melted butter and honey or my mother-in-law adds eggs when baking.
It is the fermentation of the dough that makes these little holes appear when they are cooked, hence the name "thousand holes pancakes". They are very appreciated for their thick and light textures at the same time.
And also because it is a recipe as easy to make as the classic pancake batter and as light as my American pancake recipe.
Ingredients for this recipe
Here is an overview of the ingredients needed to make this Moroccan Pancakes recipe at home, scroll down the page to see the quantities in the recipe card.
- Fine wheat semolina which is different from couscous semolina. It is the basic ingredient in this recipe, take the fine one and you will find it in specialized grocery stores or in your supermarket.
- Flour, type t45 some recipes are without flour you can test with and without and see which one is suitable, the texture of the pancake will be more or less light and different in mouth.
- Dry baker's yeast, and baking powder the combination of these two yeasts will ferment the dough and give it this thickness and appearance of holes when cooked.
- Powdered sugar, use the sugar of your choice, prefer an unrefined sugar like cane sugar.
- Salt, a small pinch only.
- Water, lukewarm to activate the yeast but be careful not to let it get too hot.
You will find the quantities and complete instructions in the recipe card at the end of the page.
How to make Moroccan pancakes
- Start by rehydrate dry baker's yeast in water and let stand for 5 minutes.
- Then place all the dry ingredients, fine semolina, flour, baking powder, powdered sugar and salt in a a mixing bowl.
- Mix quickly with a tablespoon.
- Then stir in the warm water containing the baker's yeast while mixing with a whisk, until you obtain a pancake batter evenly combined with a fluid texture.
- If necessary, use a hand blender to smooth the pancakes batter.
- Then cover with a clean towel and let the batter rest for about 30 min.
- Finish by cooking the baghrir below.
- First, heat a pancake pan over medium high heat.
- And butter the pancake pan with a little butter.
- Pour batter on the pancake pan with a ladle.
- Cook only on one side until completely cooked for about 2 minutes, until the tiny holes appear then when the baghrir pancake is fully cooked, place it on a plate.
Baghrir are served for breakfast or as a family snack with a glass of mint tea or coffee. Add a traditional topping to enjoy them:
- Melted honey, is certainly the best choice to enjoy them or like the Moroccans make an equal mixture of melted butter and honey.
- Healthy chocolate hazelnut spread, for the greedy and children and to change the spread of the trade.
- Jam, Strawberry compote
- Maple syrup
- Almond puree or Amlou (almond spread, honey and argan oil)
- Peanut butter
- Homemade praline paste or salted butter caramel
- Fresh fruits.
- Olive oil
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