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Cooking
Moroccan Baghrir Pancakes with Honey and Butter
· 4 servings
Mix the dry ingredients
In a bowl, combine all the dry ingredients: fine semolina (extra fine), all-purpose 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, lump-free, runny batter.
Blend until 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 for those signature holes.
Activate the batter
Add baking powder to the batter in the blender. Give it one more quick blend 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
For 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 (about 4.5 out of 9).
Cook the first pancake
Pour one ladleful of batter into the center of the hot pan. 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 moist.
Make the sauce
While the pancakes are cooking, prepare the sauce. In a small saucepan, melt butter and honey together in a 1:1 ratio. This creates the perfect glaze.
Serve
Drizzle the sauce over the still-warm Baghrir pancakes. The holes will soak it up beautifully, creating a perfect flavor experience. Or tear off pieces and dip them into the sauce. Enjoy!