Baghrir are Moroccan semolina pancakes cooked on one side only, and the tiny bubbles that rise and burst across the surface are the entire point: the little holes 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.
Watching the holes form in the pan is half the fun. Serve them warm with honey butter poured straight over, alongside a pot of Atay bi Naana (recipe on the site), Moroccan mint tea. If you already love Msemen (recipe on the site), this is the sweeter, softer side of Moroccan breakfast.
Baghrir Recipe
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
- 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.
- Pour the batter into a bowl, cover, and let rest in a warm spot for 30-45 minutes, until visibly bubbly on top.
- Heat a nonstick skillet or griddle over medium heat; do not add oil or butter to the pan.
- 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.
- 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.
- Transfer to a plate and cover with a clean towel while you cook the rest, stacking them under the towel to keep them soft.
- 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.
- Serve the pancakes warm with the honey butter poured generously over the top.
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