Moroccan Baghrir (Thousand-Hole Pancakes) with Honey and Melted Butter
Baghrir, or thousand-hole pancakes, is the star of Moroccan breakfasts. Tender, spongy and slightly sweet, it soaks up the melted butter and honey mixture beautifully, making it irresistible. Wondering what spices are essential in Moroccan cuisine? For this recipe, no complex spices are needed: simplicity is key. But know that staples like cumin, cinnamon, ginger and saffron flavor most savory dishes. For an authentic tagine, these spices are a must. Here, the sweetness of honey and the richness of butter are enough to evoke the flavors of the Maghreb. Make these baghrirs for a weekend brunch and you'll take your guests on a journey without leaving your kitchen.
Ingredients
- Fine semolina250 g
- Wheat flour50 g
- Dry baker's yeast1 packet (7 g)
- Baking powder1 teaspoon
- Salt1/2 teaspoon
- Warm water400 ml
- Egg1
- Honey100 g
- Butter100 g
Instructions
- 1
In a large bowl, mix the fine semolina, flour, baker's yeast, baking powder and salt.
- 2
Gradually add the warm water while whisking to avoid lumps. Incorporate the egg and blend the batter for 1 minute until smooth and fluid.
- 3
Cover and let the batter rest in a warm place for 20 to 30 minutes, until it foams and slightly doubles in volume.
- 4
Heat a non-stick pan over medium heat. Pour a small ladle of batter without spreading it, and cook until holes form on the surface and the bottom is golden (about 2 minutes). Do not flip the pancake.
- 5
Meanwhile, melt the butter and honey together to obtain a smooth syrup.
- 6
Stack the baghrirs on a plate, brush generously with the honey-butter and serve immediately.
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