Baghrir
Baghrir, also known as “thousand-hole pancakes,” is a traditional Moroccan and Algerian dish enjoyed for breakfast or as a snack. These light, spongy pancakes are made with semolina and yeast, giving them their signature honeycomb texture. Served with butter and honey syrup, Baghrir is a sweet and satisfying treat perfect for any time of the day.
Ingredients
- 2 cups (300g) fine semolina
- 1/2 cup (75g) all-purpose flour
- 1 tbsp (10g) baking powder
- 1 tsp (5g) instant yeast
- 1 tbsp (15g) sugar
- 1/2 tsp (3g) salt
- 2 ½ cups (600ml) warm water
For the Syrup:
- 1/2 cup (120ml) honey
- 2 tbsp (30g) butter
Instructions
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Prepare the Batter
In a blender, mix semolina, flour, yeast, baking powder, sugar, salt, and warm water until smooth. Let the batter rest for 30-45 minutes, allowing the yeast to activate.
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Cook the Pancakes
Heat a non-stick pan over medium heat. Pour a small amount of batter into the pan. Cook only on one side until holes appear and the pancake is set. Do not flip! Repeat until all pancakes are cooked.
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Make the Syrup
Melt butter and honey together over low heat. Stir well and drizzle over warm Baghrir before serving.
Serving
Baghrir is best served warm, drizzled with honey-butter syrup or topped with date syrup, jam, or nut butter for a delicious variation.
These soft and airy Moroccan pancakes are easy to make and irresistibly delicious. Baghrir is a must-try for anyone who loves light, fluffy, and naturally sweet treats.
