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Baghrir
Moroccan Thousand-Hole Pancakes
Baghrir, also known as 'thousand-hole pancakes', are delicate, spongy semolina pancakes that are a beloved breakfast staple in Morocco. Their unique texture comes from the aeration during cooking, creating countless tiny holes that soak up delicious toppings.
ð§ ææ
- 250 g Fine semolina(Ensure it's fine semolina for a smooth batter.)
- 100 g All-purpose flour
- 7 g Active dry yeast(Or 2.25 tsp. Ensure it's fresh.)
- 1 tsp Baking powder
- 500 ml Warm water(Around 40-45°C (105-115°F). This is crucial for activating the yeast.)
- 0.5 tsp Salt
- for serving Honey(Warmed slightly for easier drizzling.)
- for serving Butter(Unsalted, melted or softened.)
ðšâð³ äœãæ¹
- 1
Combine dry ingredients: In a blender or large bowl, combine the fine semolina, all-purpose flour, active dry yeast, baking powder, and salt. Whisk briefly to distribute the ingredients evenly.
â±ïž 2 minutes - 2
Add wet ingredients and blend: Pour in the warm water. If using a blender, blend on medium speed for about 1-2 minutes until the batter is completely smooth and has a consistency similar to thin pancake batter or heavy cream. If mixing by hand, whisk vigorously until smooth and no lumps remain.
â±ïž 3 minutes - 3
First rest (proofing): Cover the blender jar or bowl with plastic wrap or a damp kitchen towel. Let the batter rest in a warm place for at least 20-30 minutes. You'll know it's ready when it becomes visibly bubbly and slightly frothy on the surface, indicating the yeast has activated.
â±ïž 20-30 minutes - 4
Prepare for cooking: Lightly grease a non-stick skillet or a well-seasoned cast-iron griddle. Heat it over medium-low heat. The pan is ready when a drop of water sizzles and evaporates quickly.
â±ïž 2 minutes - 5
Cook the baghrir: Ladle about 1/4 cup (60ml) of batter onto the hot griddle for each pancake. Do not spread the batter; let it form a circle on its own. Cook undisturbed for 2-3 minutes, or until the surface is covered in tiny holes and the edges look set and slightly dry. The bottom should be lightly golden.
â±ïž 1-2 minutes per pancake - 6
Remove and cool: Carefully lift the baghrir off the griddle using a spatula and place it on a wire rack or a clean kitchen towel, hole-side up. Do not stack them directly on top of each other while hot, as they might stick. Repeat with the remaining batter, adjusting heat as needed.
â±ïž 15-20 minutes for all pancakes - 7
Serve: Arrange the baghrir on a serving platter. Drizzle generously with warm honey and dot with melted butter. Serve immediately.
â±ïž 1 minute
ð¡ ããã®ã³ã
- âThe 'thousand holes' form naturally as the pancake cooks due to the leavening agents. Avoid disturbing the batter while it's cooking.
- âBaghrir are traditionally cooked on only one side. The uncooked side remains soft and spongy, perfect for absorbing the honey-butter mixture.
- âFor a richer flavor, you can add a teaspoon of orange blossom water to the batter after blending.
- âIf the holes aren't forming well, check if your yeast is active or if your batter consistency is too thick. You might need a touch more warm water.
- âServe warm for the best texture and absorption of toppings.
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- Add 1 tsp orange blossom water to the batter for a floral aroma.
- For a thinner baghrir, slightly increase the amount of warm water in the batter.