Moroccan Baghrir Pancakes with Honey and Butter (Gourmet Breakfast)
These Moroccan pancakes, also known as baghrir or thousand-hole pancakes, are a breakfast staple in Morocco. Their light, spongy texture perfectly absorbs honey and melted butter for a truly indulgent moment. You might wonder what essential spices are used in Moroccan cuisine? For beginners, I recommend cumin, paprika, turmeric, and ginger – but here, we keep it simple: semolina and yeast do all the magic. And for an authentic couscous, choose quality semolina and steam it for a light result. Enjoy!
Ingredients
- Fine semolina (or flour)200 g
- Extra-fine semolina100 g
- Active dry yeast1 tsp
- Sugar1 tbsp
- Salt1 pinch
- Warm water400 ml
- Melted butter2 tbsp
- Flower honey4 tbsp
Instructions
- 1
In a large bowl, mix fine semolina, extra-fine semolina, yeast, sugar, and salt. Gradually add warm water while whisking vigorously to get a smooth, lump-free batter. Cover and let rest for 20 minutes.
- 2
Heat a non-stick pan over medium heat. Pour a ladle of batter (do not stir, as starch settles at the bottom—that's normal).
- 3
Cook without flipping: baghrir are ready when holes (alveoli) appear on the surface and the batter is set. This takes about 2–3 minutes. Remove with a spatula.
- 4
Repeat with remaining batter. Stack pancakes on a plate, separating them with a clean cloth to keep them fluffy.
- 5
When serving, generously brush each baghrir with melted butter, then drizzle with honey. Enjoy warm with a cup of mint tea.
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