Moroccan Baghrir Pancakes with Honey and Butter
·Mix the dry ingredients
In a bowl, combine all the dry ingredients: fine semolina (semolina extra fine), plain flour, sugar, a pinch of salt and dried yeast. Mix thoroughly.
Add the water
Pour lukewarm water into the dry mixture. Whisk everything together until you get a smooth, runny batter with no lumps at all.
Blend the batter smooth
Transfer the whole mixture to a blender and blend on high speed for about 1–2 minutes. This step aerates the batter beautifully and sets it up to form those characteristic holes.
Activate the batter
Add the baking powder to the batter in the blender. Blend briefly once more so the powder is evenly incorporated and ready to work its magic.
Let the batter rest
Cover the finished batter and let it rest for about 1 hour at room temperature. During this time the yeast activates and the batter reaches just the right consistency.
Heat the pan
If using a non-stick pan, simply brush the surface lightly with oil. If using a cast-iron pan, season it first. Heat the pan over medium heat (around 4.5 out of 9).
Cook the first pancake
Pour one ladleful of batter into the centre of the hot pan. There's no need to swirl it around — the batter will spread out on its own. Within moments, hundreds of tiny holes will start forming on the surface.
Cook on one side only
Cook the pancake on one side only — never flip it! Wait until the entire surface has dried out and turned matte. This is what keeps it beautifully soft and spongy.
Make the sauce
While the pancakes are cooking, prepare the sauce. In a saucepan, melt butter and honey together in a 1:1 ratio to create the perfect glaze.
Serve
Drizzle the prepared sauce over the still-warm Baghrir pancakes. The holes will soak it up beautifully, creating the perfect flavour experience. Or tear off pieces and dip them into the sauce. Enjoy!