Moroccan Baghrir with Butter and Honey — Thousand-Hole Breakfast Pancakes
Baghrir are those soft Moroccan pancakes, riddled with holes like a golden sponge. You pour the batter, and magic happens: tiny craters form before your eyes, ready to soak up butter and honey. It's the weekend breakfast in Casablanca, a simple and comforting moment to share. To make a real tagine or couscous, you need a spice blend like ras el-hanout, cumin, paprika and saffron, but here it's all about sweetness! For your shopping, look for fine grocers or websites specialising in halal Moroccan products. Enjoy!
Ingredients
- Fine semolina250 g
- White flour50 g
- Dried baker's yeast1 packet (7 g)
- Baking powder1 tsp
- Salt1/2 tsp
- Warm water500 ml
- Melted butter50 g
- Liquid honey4 tbsp
- Oil for the pan1 tbsp
Instructions
- 1
Blend the semolina, flour, baker's yeast, baking powder and salt with the warm water until smooth and fluid.
- 2
Cover and let the batter rest for 30 minutes in a warm place until it foams and bubbles.
- 3
Heat a lightly oiled non-stick pan over medium heat.
- 4
Pour a small ladle of batter without spreading it and cook for 2-3 minutes: holes form on the surface. Do not flip the pancake.
- 5
Remove the baghrir as soon as the surface is dry and keep warm. Repeat with the remaining batter.
- 6
Serve the pancakes warm, brushed with melted butter and drizzled with honey.
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