Baghrir - Spongy Moroccan Pancakes
Baghrir, pronounced BAG-REER, is a melt-in-your-mouth pancake of semolina flour drizzled with butter-honey syrup. Unlike the French crêpes and American pancakes, Moroccan baghrir only cooks on one side. This is the only recipe you need to show off those 1001 holes at your brunch!
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.