Spongy pancakes riddled with thousand tiny holes, this is Baghrir my friends. When you are craving some sweet fluffy pancakes dipped in honey or syrup, here’s the recipe you need to make hassle-free authentic Moroccan pancakes at home.
Baghrir is a very airy and spongy kind of pancakes. A Moroccan traditional recipe that is unbelievably light.
I rarely make pancakes, I am not a fan either!!.
When my kids want pancakes, they usually make it themselves. They open the ipad, search for a recipe, gather ingredients and make it. I need to post a photo of the kitchen after they are done making it, complete mess :/.
Baghrir is a Moroccan twist to the pancakes, but let me tell you it is very easy to make and very light. It is spongy to the point that when you drizzle it with honey it soaks up all the honey and becomes succulent and so delicious. And it is so easy to make, much easier than the regular pancakes, let me show you.
First: put all the ingredients except the baking powder in a blender and mix well.
Then add the baking powder, mix again. Let it rise in a warm place for 30 minutes.
Heat an 8" skillet, pour the batter until it spreads all over the skillet. You'll notice lots and lots of tiny bubbles forming on the surface, much like the Atayef but even more in bubbles. Cook only on one side. Let it cool down and serve.
Batter should be runny, easily pourable and spreads easy to the edges of the pan. It should not be lumpy as the pancake one.If yours is not runny enough add more water by a Tablespoon at a time.
I was first introduced to the savory form of baghrir, my friend rolled them over hard boiled eggs cut into pieces, it was very good. She said they used to make it by hand back in the old days and it required lots and lots of mixing, but today's blenders made it super easy to make baghrir.
What I like most about baghrir - besides its spongy characteristic - is that it is very easy and that no guessing is required. I always hated the " do not overmix" word on the pancake boxes or recipes. With baghrir a twirl in the blender and it is done and successful too.
My kids ruined the Moroccan heritage by eating Baghrir with maple syrup, but at least they were kind enough to eat it with the pure natural one :). I enjoyed mine the traditional way, with honey.
This is a great recipe for breakfast/treat , easy, simple and you can make it for a change to your everyday pancakes. You can freeze and reheat just as you do with pancakes.
Have you ever tried Baghrir before? where did you try it? and what was your best way to enjoy it? If not, I hope you'll like this recipe and probably make it soon... Until next recipe, have fun in the kitchen.
I hope you'll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter!
Don’t want to miss a recipe? Sign up for the FREE Amira's Pantry newsletter delivered to your inbox with lots of tips and surprises! And stay in touch with me on Facebook, Twitter, Pinterest, and Instagram for all the latest updates.
Watch this "how to make it" video:
Moroccan pancakes (Baghrir)
Ingredients
- 2 1/2 cups warm water.
- 1/2 Tablespoon dry yeast.
- 1 cup semolina.
- 1/2 cup All purpose flour.
- a dash of salt , about 1/8th teaspoon.
- 1/2 Tablespoon baking powder.
Instructions
- In your blender, combine water, yeast, flour, semolina and salt, pulse until everything mixes well together.
- Add the Baking powder and mix again.
- Place in a container and cover to rise, will take approximately 30 minutes.
- After 30 minutes, the batter should be thin and not thick as the usual pancakes.*
- Heat an 8” skillet over medium heat, pour about 1/2 cup of the batter into the skillet. Batter should spread to the edges of the skillet, if not then thin it with more water . see notes for clarification.
- Small holes should appear all over the surface, continue cooking until no obvious uncooked surface appears. Took me 2 minutes to be completely cooked.**
- Let them cool down a bit before serving.
- Serving suggestions: Traditionally, these are enjoyed with butter and honey. Also for a savory twist, sometimes can be rolled over olive oil and hard boiled eggs( cut into small pieces. Practically, this can be enjoyed with your favorite syrup.
- Enjoy!!
Oh dear, first thing tomorrow morning....fluffy here we come!
So glad I’ve found your page... Will spend my Sunday merrily wondering through. Xx from London
Oh Nat, you are so kind. Thank you so much.
Can I skip yeast as I am allergic to it? Will it turn out good?
I haven't tried that Aysha, but my guess is it will not be as bubbly.. If you decided to go ahead and try it without the yeast I suggest that you increase the amount of baking powder used.
Thanks Amira for this delicious baghrir recipe!
Safa thank you so much dear.
Hi! Thanks for your recipes. I was looking for this recipe, because it was one of the things that I loved to eat when I was in Morocco some years ago. I have some doubts. Semolina is corn semolina or wheat semolina? I don´t have a regular blender. Can I use a hand blender? How much time does it take to be mixed?
Hi Susana, sorry for the late reply dear. Semolina here is the wheat semolina and you can use whatever to blend the ingredients, just make sure they are well mixed. It usually takes a couple of minutes in the blender to be mixed.
Hello
I tried the recipe and I loved it. Everyone in my family enjoyed the bubbly texture,mum doesn't like honey so she had it with jam and enjoyed it.Thank you !
Also I faced one minor issue,the pancakes tasted a little bitter ,baking powder bitter,how can I correct it?
Thanks again
Love,from India
Vanya, baking powder should not have an aftertaste unless it is too much. Sure you did not use baking soda instead? If this is not the case then maybe using less of the baking powder would help. Let me know what do you think.