Beghrir Moroccan Pancakes Recipes

BAGHRIR (MOROCCAN 1,000-HOLE PANCAKES)

Baghrir (Moroccan 1,000-Hole Pancakes) image

These lacy baghrir pancakes from Maghreb are cooked only on one side, which gives them an incredibly light and delicate texture.

Provided by Salma Hage

Yield Serves 4

Number Of Ingredients 11

Ingredients

1½ cups (8 oz/225 g) fine semolina
⅓ cup (1¾ oz/50 g) all-purpose (plain) flour
2 heaped tablespoons golden superfine sugar
¼ oz (7 g) fast-acting dried yeast
¼ teaspoon fine salt
2 cups (16 fl oz/475 ml) warm water
1½ teaspoons baking powder
Butter, for frying
Fruit compote
Greek yogurt
Honey, for drizzling

Steps:

Measure the semolina, flour, sugar, yeast, and salt into a blender, add a quarter of the water, and blend over a medium-low speed until the mixture is completely smooth and no lumps are visible.
Add the rest of the water and the baking powder and blend again for a few seconds. Cover the blender with a lid or a clean dish towel and set aside in a warm place for an hour or so.
Heat a non-stick frying pan over a medium-high heat. Melt a small amount of butter in the pan and when it's foaming and the butter is smoking hot, pour about ⅓ cup (2½ fl oz/80 ml) of the batter into the pan and swirl to create a thin pancake. Cook on one side until the top of the pancake is dry and lots of holes are visible on the surface. Do not flip and cook them on the other side, but stack them with pieces of parchment (baking) paper between them (otherwise they will stick).
Serve with compote, yogurt, and a drizzle of honey.

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