Baghrir (Moroccan Thousand Hole Semolina Pancakes)

A friend from Casablanca introduced me to baghrir years ago, and I remember watching her batter closely, convinced I had done something wrong when tiny bubbles started rising and bursting all over the surface of the pan. She just laughed and told me that was the entire point, the little holes are the whole reason the pancake exists, they are what soak up the honey butter poured over the top.

These are sometimes called thousand hole pancakes for exactly that reason, and they are lighter and spongier than anything in the American pancake tradition, closer in texture to a crumpet than a flapjack. The batter is thin, almost like a crepe batter, but it rests until it turns bubbly with yeast, and then it cooks on one side only, no flipping, which feels like breaking a rule the entire time you are making it.

My kids have made this a regular weekend request, mostly because they get to watch the holes form in real time, which is more entertaining to a six-year-old than it probably should be. Serve it warm with the honey butter poured straight over the top, alongside a pot of Atay bi Naana (recipe on the site), Moroccan mint tea, for the full effect. If you already love the flatbreads in my Msemen (recipe on the site), this is the sweeter, softer side of Moroccan breakfast.

Baghrir Recipe

Prep time: 15 minutes (plus 30-45 minutes resting) · Cook time: 20 minutes · Total: about 1 hour 5 minutes · Servings: 12 pancakes · Calories: ~150 per serving

Ingredients

• 1 1/2 cups fine semolina flour
• 1/2 cup all-purpose flour
• 2 1/4 teaspoons (1 packet) active dry yeast
• 1 teaspoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 1/4 cups lukewarm water
• For the honey butter:
• 1/2 cup honey
• 4 tablespoons butter
• 1 teaspoon orange blossom water, optional

Instructions

1. In a blender, combine the semolina, flour, yeast, sugar, baking powder, salt, and lukewarm water. Blend for 1-2 minutes until completely smooth, the batter should be thin, similar to crepe batter.
2. Pour the batter into a bowl, cover, and let rest in a warm spot for 30-45 minutes, until visibly bubbly on top.
3. Heat a nonstick skillet or griddle over medium heat; do not add oil or butter to the pan.
4. Stir the batter gently, then pour about 1/4 cup into the center of the pan without spreading it, it should settle into a round on its own.
5. Cook on one side only, do not flip. Small bubbles will rise and pop across the surface over 2-3 minutes, leaving little holes, and the top will look dry and matte when it is done.
6. Transfer to a plate and cover with a clean towel while you cook the rest, stacking them under the towel to keep them soft.
7. For the honey butter, warm the honey and butter together in a small saucepan until melted and combined, then stir in the orange blossom water if using.
8. Serve the pancakes warm with the honey butter poured generously over the top.

Recipe Notes

• If the batter does not bubble after 45 minutes, your yeast may be old or your kitchen too cool; a slightly warm (not hot) spot, like an oven with just the light on, helps.
• Orange blossom water is easy to find at Middle Eastern grocers or online, and it adds real character, but the pancakes are still good without it.
• These do not keep well and are really best fresh; the batter itself also does not hold overnight once it has fully risen, so plan to make and eat the same session.
• If holes are not forming, your pan may be too hot or too cold; medium heat and a truly nonstick surface make the biggest difference.