Baghrir, pronounced BAG-REER, is a spongy Moroccan pancake of semolina flour drizzled with butter-honey syrup. Unlike the French crêpes and American pancakes, Moroccan baghrir only cooks on one side. In Morocco, it is known as the “thousand-hole pancake” because of those holes that form as it cooks! Baghrir is unique; it’s light, tender, and melts in your mouth!
My Grandma’s Baghrir Recipe!
Baghrir recipes differ from family to family. This recipe is so dear to my heart as I got it from my mom, who, in turn, got it from her mother! My grandma’s recipe includes egg yolk and warm milk and only uses semolina as the base for the batter.
My mom takes pride in her baghrir as they’re unique and make a hit dish at every event. She includes vanilla sugar as a fun tweak; it adds beautiful golden color to the bottom of the pancake along with a nice flavor! She also omits the yeast and uses more baking powder. Therefore, there’s no rising time involved!
This family treasure is the only baghrir recipe you need to show off those 1001 holes at your brunch!
Making Baghrir – Spongy Moroccan Pancakes!
The best recipes should be 1) delicious, 2) easy, and 3) convenient. These pancakes have passed the test with flying colors! Not only do these taste amazing, but they also are super easy to make! The ingredients must be just sitting in the fridge and pantry. So, let’s get to it!
- In a small bowl, whisk together the egg yolk and lukewarm milk. Set aside.
- Mix semolina flour with baking powder, vanilla sugar, and salt in a separate bowl.
- Blend all the ingredients in a blender for 30 seconds (steps 1 and 2). Add lukewarm water and blend for 30 more seconds or until the batter is light and runny. The batter shouldn’t be thick but shouldn’t be too runny, either.
- Heat a non-stick skillet on medium heat for 5 minutes or until hot. Next, pour your batter into the center of the skillet. The batter should spread evenly in a circle, and the bubbles should form as baghrir cooks.
- Do not swirl the pan or flip the baghrir. Cook your pancake for about 2 minutes until the final hole forms and the pancake doesn’t appear wet anymore. Et Voilà!
- Move your pancake to a cooling rack. Repeat until you’ve used all the batter.
Serving Baghrir
Baghrir is usually drizzled with syrup made of butter and honey, but you can use honey only and/or your favorite toppings! To make the syrup, melt butter and honey on the stovetop until light consistency. Taste the syrup and adjust the sweetness to your liking.
Baghrir makes an excellent breakfast, brunch, or tea-time snack! Pair it with Moroccan mint, green, or herbal tea. Bessaha!
Baghrir – Spongy Moroccan Pancakes
Ingredients
- 1-1/2 cups semolina flour
- 3 tsp baking powder
- 1-1/2 tsp vanilla sugar
- 1 pinch of salt
- 1 cup lukewarm milk
- 1 egg yolk
- 1 cup lukewarm water
Syrup Ingredients
- 1/4 cup Butter
- 1/3 cup honey
Instructions
- In a small bowl, whisk together the egg yolk and warm milk. Set aside.
- In a separate bowl, mix semolina flour with baking powder, vanilla sugar, and salt.
- Blend all the ingredients in a blender for 30 seconds (steps 1 and 2).
- Add lukewarm water and blend for 30 more seconds or until the batter is light and runny. The batter shouldn't be thick but shouldn't be too runny, either.
- Heat a non-stick skillet on medium heat for 5 minutes or until hot.
- Pour the batter into the center of the skillet. The batter will spread evenly into a circle, and bubbles will form as the pancake cooks.
- Do not swirl the skillet or flip the pancake. Cook your baghrir for about 2 minutes until the final hole forms and the pancake no longer appears wet.
- Move your baghrir to a cooling rack. Repeat until you've used all the batter.
- Move your pancakes to a serving platter and drizzle with butter-honey syrup or your favorite toppings!
Making the Butter-Honey Syrup
- Melt the butter and honey on the stovetop on low heat until light consistency.
- Taste and adjust sweetness by adding more honey or butter.
Notes
- Like crêpes and pancakes, baghrir is best served fresh on the same day.
- Store the baghrir in an airtight container or a Ziploc bag for a few days.
Are you looking for more breakfast/brunch ideas? Check out this Harcha Recipe!
Did you make my grandma’s baghrir? Tag @petitapron on Instagram and show us how it turned out for you!
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