π About This Recipe
Hailing from the vibrant kitchens of the Maghreb, Baghrir is a marvel of culinary chemistry, known for its signature 'thousand holes' that act as tiny reservoirs for honey and butter. Unlike traditional pancakes, these are cooked only on one side, resulting in a tender, spongy texture that is both light and incredibly satisfying. Infused with the subtle aroma of orange blossom, they represent the ultimate Moroccan comfort food, traditionally served during breakfast or to break the fast during Ramadan.
π₯ Ingredients
The Batter Base
- 2 cups Fine Semolina (not coarse semolina or semolina flour)
- 1 cup All-Purpose Flour (sifted)
- 4 cups Warm Water (between 100Β°F and 110Β°F; not hot)
- 1 tablespoon Granulated Sugar (to help the yeast bloom)
- 2 teaspoons Active Dry Yeast
- 2 teaspoons Baking Powder (crucial for the hole formation)
- 1/2 teaspoon Salt
- 1 teaspoon Orange Blossom Water (optional, for authentic floral notes)
Traditional Honey-Butter Syrup
- 4 tablespoons Unsalted Butter (high quality)
- 1/2 cup Honey (wildflower or orange blossom honey preferred)
- 1 pinch Cinnamon (optional)
For Serving
- 2 tablespoons Toasted Almond Slivers (for crunch)
- 1 sprig Fresh Mint (for garnish)
π¨βπ³ Instructions
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1
In a small bowl, whisk together the warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy and activated.
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2
In a high-speed blender, combine the fine semolina, all-purpose flour, and salt. Pulse a few times to mix the dry ingredients.
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3
Pour the yeast mixture and the orange blossom water into the blender with the dry ingredients. Blend on high speed for 1-2 minutes until the batter is completely smooth and slightly bubbly.
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4
Add the baking powder to the blender and pulse for another 10-15 seconds. Adding this last ensures the chemical reaction is fresh for maximum hole production.
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5
Pour the batter into a large glass bowl, cover with a clean kitchen towel, and let it rest in a warm, draft-free spot for 20-30 minutes. You will see small bubbles forming on the surface.
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6
Heat a non-stick skillet or crepe pan over medium-low heat. It is vital that the pan is truly non-stick; do not grease the pan with oil or butter as it prevents the holes from forming correctly.
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7
Gently stir the rested batter with a ladle. Pour about 1/3 cup of batter into the center of the warm skillet. Do not swirl the pan like a crepe; let the batter spread naturally into a circle.
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8
Watch as the magic happens: hundreds of tiny holes should begin to pop across the entire surface of the pancake. This should take about 2-3 minutes.
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9
The Baghrir is done when the surface no longer looks wet or shiny and the batter has set completely. Never flip the pancake; it is cooked on one side only.
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10
Remove the pancake and place it on a clean kitchen towel in a single layer. Do not stack them while hot, or they will stick together.
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11
Between each pancake, wipe the skillet with a damp cloth to cool it down slightly. This ensures the next pancake cooks evenly and develops holes before the bottom burns.
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12
While the pancakes are cooking, melt the butter and honey together in a small saucepan over low heat until fully combined and warm.
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13
Once all pancakes are cooked and slightly cooled, you may stack them. Serve warm with a generous drizzle of the honey-butter syrup.
π‘ Chef's Tips
Always use fine semolina; coarse semolina will make the pancakes too heavy and they won't rise properly. If the holes aren't forming, your batter might be too thick; whisk in a tablespoon of warm water at a time to thin it out. The temperature of the pan is keyβif it's too hot, the bottom burns before the holes form; if too cool, the holes won't pop. Never grease your pan! The dry heat of the non-stick surface is what forces the air bubbles to the top. Store leftovers in an airtight container with parchment paper between them, and reheat in a toaster or oven to regain the texture.
π½οΈ Serving Suggestions
Serve alongside a steaming pot of Moroccan Mint Tea for the most authentic experience. Drizzle with Amlou (a Moroccan spread made of argan oil, almonds, and honey) for a nutty twist. Pair with fresh goat cheese or labneh to balance the sweetness of the honey syrup. Add a side of fresh pomegranate seeds or sliced oranges dusted with cinnamon. Enjoy as part of a brunch spread with hard-boiled eggs and olives.