Baghrir: "Thousand Hole" Semolina Pancakes Recipe
Baghrir, also known as "Thousand Hole" Semolina Pancakes, are traditional Moroccan pancakes characterized by their unique texture filled with numerous tiny holes. Made from a simple batter of fine semolina, flour, yeast, and baking powder, these light and spongy pancakes are cooked on a griddle without flipping. Served warm with a drizzle of honey and melted butter, baghrir makes a delightful breakfast or snack enjoyed throughout North Africa.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 16 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Moroccan
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 cups fine semolina (300 g)
- 1/4 cup all-purpose flour (35 g)
- 2 1/4 teaspoons instant yeast (1 packet, 7 g)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 2 3/4 cups warm water (650 ml)
To Serve (optional)
- 3 tablespoons melted butter
- 3 tablespoons honey
Instructions
- Blend the batter: Combine the semolina, all-purpose flour, instant yeast, baking powder, salt, and warm water in a blender. Blend for approximately 1 minute until the batter is completely smooth and lightly frothy, with a thin consistency similar to drinkable yogurt.
- Rest the batter: Cover the batter loosely, either in the blender or a bowl, and allow it to rest for 20 to 30 minutes. During this time, the surface will develop tiny bubbles, indicating fermentation and readiness.
- Prepare to cook: Heat a nonstick pan, a well-seasoned cast-iron skillet, or a griddle over medium heat. Reduce the heat to medium-low to ensure the pancakes steam gently without browning. Keep a clean towel nearby for cooling the pancakes.
- Cook the baghrir: Gently stir the batter before cooking. Pour 1/8 cup portions of the batter into the warm dry pan without swirling or moving the pan. Bubbles will immediately appear. Cook until the top is dry, matte, and fully covered with holes, about 1 to 2 minutes. Do not flip or cook on the other side.
- Cool the baghrir: Transfer the cooked pancakes onto a clean towel and allow them to air-dry for 1 to 2 minutes before stacking to prevent sticking. Repeat with the remaining batter.
- Finish and serve: Mix melted butter and honey together, then drizzle over the warm baghrir or serve on the side for dipping. Enjoy immediately for the best flavor and texture.
Notes
- Use warm water to activate the yeast properly and promote fermentation.
- Do not flip the pancakes; they are cooked only on one side allowing bubbles to form the characteristic holes.
- Resting the batter is essential to develop the texture and bubbles.
- If you don't have a blender, you can mix by hand thoroughly but blending ensures a smoother batter.
- Baghrir can be enjoyed with a variety of toppings such as jam or butter in addition to honey.
