Baghrir
Baghrir, also known as the 'pancake of a thousand holes', is a traditional Moroccan pancake often enjoyed for breakfast or as a snack. The yeasted batter creates numerous tiny bubbles on the surface during cooking, giving it a unique, soft texture. In Morocco and North Africa, it's drizzled with honey and melted butter, but it's also frequently sprinkled with nuts or sugar. There's nothing quite like the aroma of freshly cooked Baghrir filling the kitchen on a pleasant morning. The secret to perfect Baghrir lies in proper proofing time and even cooking technique, ensuring the porous structure and soft consistency.
Ingredients for this recipe
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Preparation Steps
1
In a bowl, combine the semolina, flour, sugar, yeast, baking powder, and a pinch of salt.
2
Pour in the lukewarm water, then mix until smooth using an immersion blender or blender, ensuring you have a lump-free batter.
3
Cover the bowl and let it rest for 30-40 minutes, or until the batter becomes slightly bubbly.
4
Heat a non-stick skillet over medium heat. Do not grease the pan with oil or butter.
5
Pour a small amount of batter into the skillet, allowing it to spread on its own. Do not flip! Baghrir is only cooked on one side; bubbles will form on the surface.
6
Once the surface is set and the bottom is golden brown, remove from the skillet and place on a plate.
7
Repeat the cooking process with the remaining batter, being careful not to stack the pancakes while they cool.
8
Serve drizzled with honey and melted butter, or sprinkled with nuts and sugar, according to your preference.
