Baghrir, Moroccan pancakes

Print Recipe

These semolina pancakes are really easy to make, light and tasty.

Prep Time5

Cook Time10

resting time (approx, or more)30

Total Time15

Course: Breakfast

Cuisine: Moroccan

Servings: pancakes, approx

Calories: 117kcal

Author: Caroline's Cooking

Save

Ingredients

2 cups water lukewarm (ie gently warm but not so warm it would stop the yeast working)
1 ½ cups semolina flour
⅓ cup all purpose flour plain flour
1 teaspoon active dry yeast
2 teaspoon baking powder
¼ teaspoon salt
1 tablespoon sugar

For honey butter, to serve

3 tablespoon butter
3 tablespoon honey

US Customary - Metric

Instructions

Place the water, semolina flour, all purpose/plain flour, yeast, baking powder, salt and sugar in a blender. Blend everything together so well combined. If you don't have a blender, you can also blend by hand using a whisk - if mixing by hand, I suggest mixing the dry ingredients first, then add the water and mix. If using blender, you are generally best to add water first as you add everything to stop it sticking, though either way it's worth stirring and blending a little more to ensure well mixed. The mixture should be thin-looking for pancakes but a little thicker than for crepes.
Leave the mixture to rest at room temperature for around 30 minutes.
Towards the end of the rest time, you can make the honey butter for serving. You can either gently warm both the butter and honey over a low heat in a small pan and stir to mix as the butter melts. Alternatively, melt the butter in a microwavable bowl in the microwave, warming in 10 - 15 second intervals. Once almost all melted, add the honey and warm a final 10 seconds or so, stir well to mix, and if needed warm gently again. Note the mixture will separate more when it is warmer, then the ingredients combine more as it cools back down, so stir now and then as it cools.
Once the pancake batter has rested, lightly grease a small skillet/frying pan (I use an 8 inch/20cm skillet) with butter and warm over a medium heat.
Add around ¼ cup (60ml) of the pancake batter in the middle of the skillet and let the mixture spread. Leave it to cook without turning until the top becomes completely dry. You should have lots of small bubbles on the top of the pancake almost as soon as the batter starts to cook, that then turn into holes. If you don't have that, you may need to add a little extra water to the batter to thin it. The pancake is ready when dry on top and gently brown underneath. If the sides dry too much and curl up, the heat is probably too high so reduce the heat.
Repeat with the rest of the batter to make the rest of the pancakes, setting aside to keep warm in between, then serve with the honey butter (warm it agian if needed if it cools too much and the butter solidifies).

Notes

Note the nutritional information includes the honey butter. You can make the pancakes a little smaller or larger, as you prefer. It's generally easiest to only cook a small number at a time so you can keep an eye on them as they cook relatively quickly.

Nutrition