Description
Easy and fluffy baghrir pancakes made with semolina, known for their signature tiny holes and soft texture (makes about 10 pancakes).
Ingredients
- 150 g (1 cup) Semolina flour – extra thin
- 75 g (½ cup) Flour – all-purpose
- 2 tsp Sugar – granulated
- 1 tsp Baking powder
- 1 tbsp Instant yeast
- 390 g (1 ⅔ cups) Water – warm
- 1 pinch Salt
Instructions
- Start by dissolving the instant yeast in warm water and let it sit for about 5 minutes.
- In a large mixing bowl, combine the fine semolina, flour, sugar, baking powder, and salt. Stir with a wooden spoon to distribute evenly.
- Gradually pour in the yeast mixture while whisking continuously until you get a smooth, lump-free batter. If needed, use a hand blender to ensure a perfectly smooth consistency.
- Cover the bowl with a clean kitchen towel and let the batter rest at room temperature for at least 30 minutes.
- Heat a non-stick pan over medium heat and lightly grease it with butter.
- Pour a ladleful of batter into the center of the pan and let it spread naturally into a round shape.
- Cook on one side only for about 2 minutes, until the surface is covered with small holes and the pancake is fully set.
- Transfer the cooked baghrir to a plate and repeat with the remaining batter. Enjoy warm!
Notes
Storage Instructions
Store leftover baghrir covered at room temperature for up to 24 hours. For longer storage, refrigerate in an airtight container for up to 3 days or freeze for up to 2 months. Reheat in a dry pan or microwave before serving.
Tips
- Use extra-fine semolina for the best texture.
- Blend the batter for a smooth consistency.
- Let the batter rest to allow bubbles to form.
- Cook on medium heat for even holes.
- Don't flip—baghrir cooks on one side only!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: Moroccan
Nutrition
- Calories: 86
- Sugar: 1
- Sodium: 49
- Carbohydrates: 18
- Fiber: 1
- Protein: 3