Moroccan pancakes (Baghrir)
Not your everyday pancakes, a traditional Moroccan recipe that is so spongy and light. Makes 8 pieces, 8" pancakes.
Servings: 8 servings
Calories: 39.9kcal
Ingredients
- 2 ½ cups warm water.
- ½ Tablespoon dry yeast.
- 1 cup semolina.
- ½ cup All purpose flour.
- a dash of salt , about ⅛th teaspoon.
- ½ 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 ½ 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!!
Video
Notes
*If the batter is not thin, add water in terms of 1 Tablespoons until it gets to the right consistency.
** If the pancakes start to curl up at the edges, you know it is overcooked.
Nutrition Facts
Moroccan pancakes (Baghrir)
Amount Per Serving
Calories 39.9
% Daily Value*
Sodium 48.1mg2%
Potassium 17.6mg1%
Carbohydrates 8.7g3%
Fiber 0.4g2%
Sugar 0.5g1%
Protein 1.3g3%
Calcium 17mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 39.9kcal | Carbohydrates: 8.7g | Protein: 1.3g | Sodium: 48.1mg | Potassium: 17.6mg | Fiber: 0.4g | Sugar: 0.5g | Calcium: 17mg