Moroccan Honeycomb Pancakes Baghrir (Print Version)
Light, spongy Moroccan treats with signature honeycomb texture, perfect with butter and honey.
# Recipe Ingredients:
→ Dry Ingredients
01 - 1 cup fine semolina
02 - 1/2 cup all-purpose flour
03 - 1 1/2 teaspoons instant yeast
04 - 1 teaspoon baking powder
05 - 1 tablespoon sugar
06 - 1/2 teaspoon salt
→ Wet Ingredients
07 - 2 cups lukewarm water
→ For Serving
08 - 3 tablespoons unsalted butter, melted
09 - 1/4 cup honey
# Directions:
01 - Whisk together semolina, flour, instant yeast, baking powder, sugar, and salt in a large mixing bowl until thoroughly combined.
02 - Gradually pour lukewarm water into dry ingredients while whisking continuously until batter is smooth and free of lumps.
03 - Cover bowl and let batter rest at room temperature for 30 minutes until bubbles form on surface, indicating fermentation.
04 - Place non-stick skillet or crepe pan over medium heat until properly heated through.
05 - Stir batter gently, then pour approximately 1/4 cup batter onto skillet. Do not spread or flip; cook on one side only until surface is covered with characteristic holes and batter appears dry, about 2 minutes.
06 - Transfer cooked baghrir to clean kitchen towel and cover to maintain warmth. Repeat with remaining batter, stirring occasionally between batches.
07 - Drizzle warm baghrir with melted butter and honey immediately before serving.
# Expert Advice:
01 -
- They cook on one side only, making them practically foolproof even on hectic mornings
- That honeycomb texture soaks up butter and honey like edible sponges
02 -
- The batter must rest full 30 minutes or you wont get that signature honeycomb texture
- Never spread the batter, let it find its own shape or the holes wont form properly
03 -
- Use a ladle to pour consistently sized pancakes
- Let the pan come back to temperature between each one