Baghrir, also known as "thousand hole pancakes," are a delightful treat originating from Morocco. These delicate, airy pancakes are characterized by their unique texture – countless tiny holes that create a wonderfully porous surface, perfect for soaking up delicious toppings. Unlike traditional pancakes, baghrir are typically egg-free and dairy-free, making them a surprisingly versatile and inclusive breakfast or dessert option. Their subtle sweetness and slightly chewy texture make them incredibly addictive. The preparation might seem slightly unusual at first, but the results are well worth the effort.
This recipe offers a simple, step-by-step guide to mastering the art of baghrir, even for novice cooks. You'll discover the secret to achieving that signature airy texture and learn how to customize your baghrir with a variety of sweet or savory toppings. Ready to embark on this culinary adventure and create your own batch of these irresistible Moroccan pancakes? Let's get started!
Tools Needed
- Bowl
- Whisk
- Hand Mixer
- Frying Pan
Ingredients
- Thin Semolina: 3 cups
- Yeast: 1 tablespoon
- Salt: 1/2 teaspoon
- Sugar: 1 tablespoon
- Warm Water: 4 cups
- Baking Powder: 1 tablespoon
- Honey: 1/2 cup
- Butter: 1 stick
Step-by-Step Instructions
Step 1. Prepare the Batter
- In a bowl, combine semolina, yeast, and salt. Set aside.
- In a separate bowl, mix warm water (not hot!), sugar, and whisk until combined.
- Add the semolina mixture to the water mixture. Mix slowly with a whisk.
- Use a hand mixer to mix thoroughly for about a minute. Mix up and down, and back and forth.
- Add baking powder and mix until bubbles appear on the surface. Let rest for 1-2 minutes.
Step 2. Cook the Pancakes
- Heat a frying pan over medium heat.
- Pour a ladle of batter onto the hot pan, shaking the pan to spread evenly. Cook until bubbles appear on the surface and the white spots disappear.
- Cover for a few seconds to finish cooking.
- Flip and cook the other side.
- Repeat with remaining batter.
Step 3. Make the Honey-Butter Topping
- In a bowl, melt butter in the microwave (20 seconds). Mix with honey.
Step 4. Serve
- Drizzle honey-butter mixture generously over each pancake. (Optionally, serve with olive oil).
- Cut into pieces and serve hot.
Read more: Emirati Chebab Pancakes: Authentic Arabic Breakfast Recipe
Tips
- Make sure the water is warm, not hot, when mixing the batter.
- Let the batter rest after adding baking powder to allow bubbles to form.
- Adjust the sweetness according to your preference.
Nutrition
- N/A
FAQs
1. Why are my baghrir pancakes tough instead of fluffy?
This usually means you've overmixed the batter. Mix only until just combined; lumps are okay! Also, ensure your resting time is sufficient – at least 30 minutes allows the gluten to relax.
2. What can I use instead of semolina flour?
While semolina is traditional, you can experiment with a blend of all-purpose flour and a little whole wheat flour for a similar result. Just be aware that the texture might vary slightly.
3. What are the best toppings for Baghrir?
Baghrir are incredibly versatile! Popular choices include honey, melted butter, jam, fresh fruit, or even savory toppings like cheese and herbs.
So there you have it – fluffy, delicious, and surprisingly easy baghrir pancakes! With a little practice, you'll be mastering this unique recipe and impressing your friends and family with your newfound culinary skills. Enjoy the delightful taste of Morocco in every bite!