Moroccan Baghrir recipe (Thousand-Hole Pancakes)

 

   •       Prep Time: 15 minutes

   •       Rest Time: 1 hour

   •       Cook Time: 20 minutes

   •       Servings: 4-6

 

Ingredients:

 

   •       1 cup semolina flour

   •       1/2 cup all-purpose flour

   •       2 cups warm water

   •       1 tablespoon dry yeast

   •       1/2 teaspoon baking powder

   •       1 tablespoon sugar

   •       1/2 teaspoon salt

 

For Serving:

 

   •       Butter, melted

   •       Honey, warmed

 

Instructions:

 

      1.   Prepare the Batter:

        •  In a large mixing bowl, combine the semolina, flour, yeast, baking powder, sugar, and salt.

        •  Gradually add warm water, whisking until the mixture is smooth and has no lumps. The batter should be thin but not watery.

        •  Cover the bowl with a clean cloth and let the batter rest in a warm place for about 1 hour, or until bubbles form on the surface.

      2.   Cook the Baghrir:

        •  Heat a non-stick pan over medium heat. Stir the batter gently, then pour about 1/4 cup of batter into the pan.

        •  Cook on one side only until bubbles form all over the surface and the baghrir is fully set. The bottom should be golden, but the top should remain soft.

        •  Remove the baghrir and place it on a plate. Repeat with the remaining batter.

      3.   Serve:

        •  To serve, drizzle melted butter and warmed honey over the baghrir.

        •  Enjoy warm!

 

This recipe creates delicate pancakes with a honeycomb texture, perfect for soaking up butter and honey.