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Baghrir, also known as Moroccan pancakes, is a dish that instantly brings a sense of comfort and warmth. These spongy, honeycomb- like pancakes are an essential part of Moroccan breakfast and are often shared during family gatherings and festive occasions. With their delicate texture and unique appearance.
What Is Baghrir?
Baghrir is a traditional Moroccan pancake made with semolina flour, and what sets it apart is its distinctive porous surface covered in tiny bubbles that form during cooking. These countless holes earn it the nickname “thousand-hole pancake,” and they serve a practical purpose: soaking up whatever rich syrup or honey is drizzled over the top.
Baghrir is soft, tender, and slightly chewy, making it the perfect base for a range of toppings, whether it’s a generous helping of melted butter mixed with honey or a fragrant orange blossom syrup.
Unlike the usual dense pancakes you might find elsewhere, Baghrir is airy and light. Its subtle flavour makes it versatile, allowing it to pair wonderfully with both sweet and savoury accompaniments. It’s a dish that embodies simplicity yet delivers incredible satisfaction, which is why it’s so cherished in Moroccan households.
Ingredients and Taste
The core ingredients for Baghrir are quite simple: fine semolina, flour, yeast, baking powder, salt, and water. The combination of semolina and flour gives these pancakes their characteristic texture, delicate and slightly spongy. Yeast and baking powder are used to help the batter rise, creating those iconic bubbles that give Baghrir its unique, holey appearance.
Taste-wise, Baghrir is mild and slightly nutty from the semolina, with a hint of tanginess that comes from the fermentation process. It’s typically served warm, soaked in a mixture of melted butter and honey, which complements the pancake’s soft texture and adds a layer of sweetness that’s simply irresistible.
The honey seeps into the holes, turning each bite into a burst of sweetness balanced by the gentle savouriness of the pancake itself. When paired with mint tea, Baghrir becomes part of a traditional Moroccan experience, evoking the warmth and hospitality of Moroccan culture.
A Taste of History
Baghrir has been enjoyed in Morocco for centuries, particularly in Berber communities where semolina is a staple ingredient. This dish reflects the Moroccan approach to food taking simple, locally sourced ingredients and transforming them into something special that brings people together.
The art of making Baghrir has been passed down through generations, with each family adding their personal touches and techniques, making it an essential part of Moroccan culinary heritage.
Baghrir is often served during celebratory occasions, such as Ramadan or family gatherings, where its presence symbolizes abundance and the joy of sharing food with loved ones.
The process of making Baghrir is an act of patience and care, as the batter needs time to ferment and develop its unique texture. This connection to tradition and the emphasis on sharing are what make Baghrir more than just a pancake, it’s a representation of Moroccan values of hospitality and community.
Moroccan Baghrir (Moroccan Pancakes) Recipe
Serves: 4 people
Ingredients:
- 1 ½ cups fine semolina
- ½ cup all-purpose flour
- 2 ¼ tsp dry yeast
- ½ tsp salt
- 2 cups warm water
- 1 tsp baking powder
- Honey and melted butter for serving
Directions
To begin, activate the yeast. In a small bowl, dissolve the yeast in ½ cup of warm water with a pinch of sugar. Let it sit for 5-10 minutes until frothy. This ensures the yeast is alive and active, essential for the fluffy texture of baghrir.
In a large bowl, combine the semolina, flour, and salt. Mix well to distribute the ingredients evenly. Slowly add the yeast mixture to the dry ingredients, stirring constantly to prevent lumps from forming.
Gradually add the remaining warm water to the mixture, stirring thoroughly to create a smooth, lump-free batter. The consistency should be similar to that of pancake batter—slightly runny but thick enough to coat the back of a spoon.
Once the batter is smooth, add the baking powder and mix well. Cover the bowl with a clean kitchen towel and let the batter rest for 30-40 minutes in a warm place. The resting time allows the batter to ferment slightly, which helps form the signature bubbles when cooking.
After the batter has rested, give it a gentle stir to release any air pockets. Heat a non-stick pan or a well-oiled skillet over medium heat. Make sure the surface is evenly heated before you begin cooking the baghrir.
Pour a ladleful of batter onto the pan, spreading it slightly to form a thin pancake about 5-6 inches in diameter. Cook the baghrir only on one side for about 2-3 minutes until bubbles form and the surface dries out. The bottom should be golden, and the top full of tiny holes.
Remove the baghrir from the pan once cooked and repeat the process with the remaining batter. To keep the pancakes warm, cover them with a clean kitchen towel as you continue cooking the rest.
To serve, generously drizzle the baghrir with a mixture of melted butter and honey. These pancakes are best enjoyed warm, soaking up the sweet buttery sauce in their signature holes. For extra flavour, you can also sprinkle a bit of cinnamon or serve with a side of fruit.
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