Here’s a simple recipe to make Baghrir (Moroccan “thousand-hole” pancakes) at home:
Ingredients:
- 1 cup fine semolina
- 1/2 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1 teaspoon instant dry yeast
- 1/2 teaspoon salt
- 2 cups warm water
- 1 teaspoon vanilla extract (optional)
Instructions:
1. Prepare the Batter:
- In a blender or a large bowl, combine the semolina, flour, sugar, baking powder, yeast, and salt.
- Gradually add the warm water (and vanilla extract if using) while blending or mixing. Blend until you get a smooth, lump-free batter.
- Let the batter rest for about 30 minutes to 1 hour. This allows the yeast to activate and the batter to form bubbles, which create the signature holes in the pancakes.
2. Cook the Baghrir:
- Heat a non-stick skillet or griddle over medium heat. You don’t need to grease it, as Baghrir is cooked without oil or butter in the pan.
- Stir the batter gently, then pour a ladleful onto the skillet, spreading it out slightly. The pancake should be about 5 to 6 inches in diameter.
- Cook on one side only until the surface is covered with bubbles and the pancake is set. This should take about 2 to 3 minutes. The pancake will have a spongy texture and be covered with tiny holes.
- Remove the baghrir from the skillet and repeat the process with the remaining batter.
3. Serve:
- Traditional Topping: Baghrir is typically served warm, drizzled with a mixture of melted butter and honey.
- Alternative Toppings: You can also serve it with jam, Nutella, or any sweet spread of your choice.
Tips:
- If your baghrir doesn’t form holes, the batter may be too thick. Add a little more warm water and mix again.
- Make sure the pan is hot enough, but not too hot, to avoid burning the bottom before the bubbles form.
Baghrir is a delicious and versatile Moroccan dish, often enjoyed for breakfast or as a snack. It’s light, fluffy, and perfect with a sweet topping.
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