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    Home » Moroccan » Baghrir (Moroccan Semolina Pancakes)

    Baghrir (Moroccan Semolina Pancakes)

    ★★★★★ from 1 reviews
    Apr 8, 2022 / by Salima Benkhalti / 2 Comments

    4 shares
    Jump to Recipe·Print Recipe
    a stack of Moroccan pancakes
    moroccan pancakes on a plate with honey
    a stack of Moroccan pancakes

    Baghrir are light, spongey Moroccan pancakes made with semolina flour. When cooked correctly, they are covered with tiny holes that are perfect for filling with melted honey and butter.

    a stack of Moroccan pancakes

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    Baghrir, also known as Moroccan pancakes or thousand-hole pancake, was one of my favorite weekend morning treats growing up.

    Semolina flour gives them a subtle nutty flavor that makes this classic dish a great accompaniment to coffee or Moroccan mint tea.

    ingredients to make pancakes

    What You'll Need

    Here's what you will need to make baghrir at home:

    • fine semolina flour
    • all purpose flour
    • warm water
    • active dry yeast
    • baking powder
    • salt
    • white granulated sugar
    • butter for frying the pancakes

    Optional Toppings:

    • butter 
    • honey 

    See recipe card for exact quantities.

    How to Make Baghrir

    pancake batter in a blender

    In a blender combine all ingredients. Blend for a minute or until a smooth batter forms and all ingredients are evenly combined.

    pancake batter in a bowl

    Transfer the batter to a mixing bowl and cover with a clean kitchen towel, letting the batter rise on the countertop for at least 30 minutes. Once it's done rising, give it a gentle mix.

    Hint: The batter should be thicker after rising, but still fairly thin, like the consistency of heavy cream. If the batter feels too thick, you can add a splash or two of water and mix to loosen it up.

    a moroccan pancake in a pan

    Warm a skillet over medium low heat and melt a tablespoon of butter in the center. Ladle in about a half cup of batter into the center, tilting the pan to help it spread.

    a pancake in a frying pan

    No need to flip these pancakes; they are done when you can easily get your spatula under them and can see dozens of holes appear on top.

    After frying your first pancake, assess whether the batter is too thick, and if it is simply add a splash of water or two and mix to incorporate. The pancakes should be thicker than French crepes but thinner than American pancakes. Then continue frying pancakes!

    moroccan pancakes on a plate with honey

    Transfer to a clean kitchen towel lined plate and cover to keep warm while you cook the rest of the pancakes. Keep pieces of the towel in between your baghrir to prevent them from sticking before you serve. 

    moroccan pancakes on a platter with honey

    Top with butter & honey and enjoy!

    Toppings

    Obviously when it comes to pancakes, the topping options are endless. Here are some ideas:

    • Honey & Butter - this is the most traditional topping you will find in Morocco when served baghrir, and for good reason. The trick is to melt some butter and honey together in a saucepan and drizzle it over your baghrir just before serving.
    • Maple Syrup or Nutella - if you're not into honey, go the more American/Canadian classic route with some high quality maple syrup or Nutella.
    • Savory Ideas - as a self proclaimed savory over sweet person, I'm always tempted to try something salty with these pancakes. I'm thinking fried chicken with honey? Please let me know if you try it.

    Equipment

    A good quality blender can make prepping the batter for these pancakes super quick and easy. Otherwise, beating the batter with a handheld whisk works too.

    a stack of Moroccan pancakes

    Storage

    Like most pancakes, baghrir are best enjoyed fresh.

    That said, they keep fairly well at room temperature under a clean towel for hours so feel free to bake a bunch and keep warm until ready to serve.

    Baghrir will freeze moderately well. Wrap they in plastic and microwave in 30 second increments until warm.

    Bismillah,

    the name Salima
    Print

    Baghrir (Moroccan Semolina Pancakes)

    a stack of Moroccan pancakes
    Print Recipe

    ★★★★★

    5 from 1 reviews

    Baghrir are light, spongey Moroccan pancakes made with semolina flour. When cooked correctly, they are covered with tiny holes that are perfect for filling with honey and butter.

    • Author: Salima Benkhalti
    • Prep Time: 40 minutes
    • Cook Time: 20 minutes
    • Total Time: 1 hour
    • Yield: 12 pancakes 1x
    • Category: breakfast, snack, dessert
    • Method: stovetop
    • Cuisine: Moroccan, North African
    • Diet: Vegetarian

    Ingredients

    Scale
    • 1 ½ cups fine semolina flour
    • ½ cup all purpose flour
    • 2 cups warm water
    • 1 tsp active dry yeast
    • 2 tsp baking powder
    • ½ tsp salt
    • 2 tsp white granulated sugar
    • butter for frying the pancakes

    Optional Toppings:

    • butter
    • honey

    Instructions

    1. In a blender combine all ingredients. Blend for a minute or until a smooth batter forms and all ingredients are evenly combined.
    2. Transfer the batter to a mixing bowl and cover with a clean kitchen towel, letting the batter rise on the countertop for at least 30 minutes. Once it's done rising, give it a gentle mix. It should be thicker, but still fairly thin, like the consistency of heavy cream. If the batter feels too thick, you can add a splash or two of water and mix to loosen it up.
    3. Warm a skillet over medium low heat and melt a small dab of butter in the center. Ladle in about a quarter cup of batter into the center, tilting the pan to help it spread. 
    4. No need to flip these pancakes; they are done when you can easily get your spatula under them, the batter is no longer liquid, and they have dozens of holes appear on top. Just make sure to watch the heat and not allow the edges to burn.
    5. Transfer to a clean kitchen towel lined plate and cover to keep warm while you cook the rest of the pancakes. Keep pieces of the towel in between your baghrir to prevent them from sticking before you serve.
    6. Top with butter & honey and enjoy!

    Keywords: baghrir, moroccan pancakes

    Did you make this recipe?

    Tag @salimaskitchen on Instagram and hashtag it #salimaskitchen

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      Comments

    1. S

      June 16, 2022 at 11:30 am

      These pancakes are superior in every way! The holes filled with honey and butter are magical.

      ★★★★★

      Reply
      • Salima Benkhalti

        June 16, 2022 at 11:32 am

        Couldn't agree more ❤️

        Reply

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