Baghrir Recipe (Moroccan Pancakes)
Easy baghrir recipe made with semolina and yeast. Soft Moroccan thousand-hole pancakes perfect for breakfast, Ramadan, or tea time.
Servings: 10
Equipment
- Mixing bowl
- Blender
- Whisk or spoon
- Non-stick skillet or pan
- Measuring cups and spoons
Ingredients
- 1 ½ cups fine semolina 225 g
- 1 ½ tablespoons all-purpose flour 12 g
- 1 teaspoon instant yeast 3 g
- 1 tablespoon granulated sugar 12 g
- 1 pinch salt about ¼ g
- 2 cups warm water 480 ml
- 2 teaspoons baking powder 8 g
Instructions
- In a bowl, add the semolina, all-purpose flour, yeast, sugar, and salt.
- Mix the dry ingredients well.
- Add the warm water and mix until combined.
- Transfer the batter to a blender.
- Blend until the batter is completely smooth.
- Pour the batter back into the bowl.
- Add the baking powder and mix gently.
- Let the batter rest for 2 minutes.
- Heat a non-stick skillet over medium heat.
- Pour ¼ cup of batter into the pan for each baghrir.
- Cook on one side only until bubbles form and the surface is dry over low medium heat.
- Remove from the pan, and put on it a grill stand to cool down.
- Serve it with some olive oil and honey, or melted butter and honey, or jam and enjoy.