How to make the Baghrir the recipe of the 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.
Baghrir recipe or the thousand hole pancakes
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.
Useful tools for making baghrir
- A pancake pan, to cook the pancakes
- A hand blender, to make the mixture homogeneous and smooth.
- Pancake spatula, for flipping the pancakes.
- 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
How to make baghrir moroccan pancakes
Make the semolina 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 large container.
- Mix quickly with a tablespoon.
- 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.
- 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.
Cooking pancakes a thousand holes
- First, heat a pancake pan over medium heat.
- And butter the pancake pan with a little butter.
- 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.
- Cook only on one side for about 2 minutes, until the tiny holes appear then when the baghrir pancake is fully cooked, place it on a plate.
What to serve baghrir with
Baghrir are served for breakfast or as a family snack with a glass of mint tea or coffee. Add one of these toppings to enjoy them:
- Honey, 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.
- Maple syrup
- Almond puree or Amlou (almond spread, honey and argan oil)
- Peanut butter
- Homemade praline paste or salted butter caramel
- Fresh fruits.
Others pancakes recipes
Baghrir moroccan semolina pancakes
- 150 g Semolina - extra thin
- 75 g Flour
- 2 tsp Sugar
- 1 tsp Baking powder
- 1 tbsp Dry baker's yeast
- 390 g Water
- 1 pinch Salt
- Start by diluting the baker's yeast in water and let stand for about 5 minutes.
- Then place all the other ingredients, fine wheat semolina, flour, sugar, baking powder and salt in a large container and mix with a wooden spoon.
- Then, while mixing with a whisk the water, stir until you obtain a homogeneous and smooth pancake batter.
- If necessary, use a hand blender to smooth the pancake batter.
- Cover with a tea towel and let your baghrir dough rest for at least 30 minutes at room temperature.
- Heat a pancake pan lightly buttered over a medium heat.
- And pour half a layer of pancake batter in the center and let the batter spread out to form a perfect round.
- Let your pancakes cook for about 2 min on one side only and put them on a plate.