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
- Start by diluting 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 between the pancake dough and the pancakes.
- If necessary, use a hand blender to smooth the pancake batter.
- Then cover with a cloth and let the baguette dough 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 for about 2 minutes on one side only, then when the pancake is fully cooked, place it on a plate.
Others pancakes recipes
Baghrir moroccan semolina pancakes
Ingredients
- 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
Instructions
- 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.
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