Baghrir with Dates and Orange Blossom Water (Moroccan Thousand-Hole Pancakes)
Let yourself be enchanted by baghrir, those light and spongy Moroccan pancakes, also known as thousand-hole pancakes. Their unique texture, with thousands of tiny air pockets, is perfect for absorbing honey and butter. For a royal breakfast, I've topped them with melting dates and scented them with orange blossom water. This recipe is a tribute to the sweet mornings of Marrakech, where flavors blend in a sweet and comforting harmony. You'll see, it's a breeze to make, and the result is spectacular. To make a great couscous or tagine, the key is patience and the use of quality spices. So, go ahead and savor every bite!
Ingredients
- fine semolina250 g
- flour50 g
- active dry yeast1 tablespoon
- sugar1 tablespoon
- warm water500 ml
- salt1 pinch
- pitted dates8
- melted butter30 g
- honey4 tablespoons
- orange blossom water2 tablespoons
Instructions
- 1
In a blender, mix the semolina, flour, yeast, sugar, salt, and warm water until smooth. Let rest for 30 minutes.
- 2
Heat a non-stick pan over medium heat. Pour a ladle of batter and cook without flipping until holes form on the surface and the pancake is cooked.
- 3
Repeat with all pancakes, keeping them warm under a clean cloth.
- 4
Cut the dates into small dice. Serve each baghrir with date dice, melted butter, honey, and orange blossom water.
- 5
Fold or roll the pancakes and enjoy warm.
- 6
Tip: for extra sweetness, sprinkle with cinnamon on top.
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