Baghrir with Sweet Spices and Orange Blossom Honey (Moroccan Thousand-Hole Pancakes)
Let me tell you about one of my favorite mornings in Morocco: the intoxicating smell of baghrirs browning in the pan, their thousand holes ready to soak up fragrant honey. These soft pancakes, also called thousand-hole pancakes, are a staple of Moroccan breakfasts, especially during Ramadan. With their sweet spices like cinnamon and orange blossom, they transport you straight to the streets of Marrakech. To succeed with these delights, you need a smooth batter and a well-heated pan, but not too much. Serve them generously buttered and honeyed – it's pure bliss! And if you're wondering which spices are essential in Moroccan cuisine, know that cumin, ginger, turmeric, cinnamon and saffron are the must-haves to flavor your dishes.
Ingredients
- fine semolina250 g
- flour50 g
- baker's yeast1 packet (7 g)
- warm water500 ml
- sugar1 tablespoon
- salt1/2 teaspoon
- ground cinnamon1/2 teaspoon
- orange blossom extract1 teaspoon
- honey4 tablespoons
- melted butter2 tablespoons
- toasted sliced almondsfor decoration
Instructions
- 1
In a blender, mix the semolina, flour, yeast, sugar, salt, cinnamon and orange blossom with the warm water until smooth and lump-free (about 2 minutes).
- 2
Let the batter rest for 30 minutes at room temperature; it should be slightly foamy.
- 3
Heat a non-stick pan over medium heat, pour a small ladle of batter and cook without flipping: holes form on the surface; the pancake is ready when it is dry.
- 4
Remove the baghrir and immediately brush with melted butter, then keep warm under a cloth.
- 5
Repeat until the batter is used up.
- 6
Serve the baghrirs warm, drizzled with honey and sprinkled with sliced almonds.
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