Moroccan Pancakes (Baghrir)
These baghrir pancakes are a spongy, fluffy Moroccan delight topped with a buttery honey drizzle. It’s the perfect, easy Ramadan recipe!
- Prep time
- 5 min
- Cook time
- 35 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
- 1+1/2 cup fine semolina flour
- 1/4 cup all-purpose flour
- 2 cup lukewarm water ((+2 tbsp more))
- 2 tsp active dry yeast
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1 tsp sugar
- 1/4 cup butter (melted)
- 1/4 cup honey (combine with melted butter)
Instructions
- 1
Preheat oven to 200°F. and line a baking sheet with parchment paper or thin kitchen towel.
- 2
Place all the ingredients into a blender and puree for 1 minute. Pour the batter into a medium bowl, cover with a kitchen towel, and let stand at room temperature until bubbly on top (15 to 20 minutes). The consistency of the batter should be thin like crepe batter or whipping cream (See Note 1).
- 3
Preheat a non-stick griddle or skillet over medium heat for 2 minutes. Stir the batter, and using a 1/4 cup, pour batter into skillet and cook until holes form and the baghrir feels dry to the touch, about 2-3 minutes. Be careful to watch heat and lower if they get too dark around edges before they're dry on top. Baghrir is only cooked on one side, do not flip. Transfer each pancake to the baking sheet and keep warm in the oven while you cook the remaining batter.
- 4
Serve warm or room temperature with melted butter and honey drizzled on top. For a sweeter option, spread 1 tablespoon of Nutella on top and roll the pancake up to eat by hand.