Authentic Moroccan Baghrir (Thousand Hole Pancakes) Recipe

Ingredients

2 cups of fine semolina
1/2 cup of all-purpose flour
1 tsp sugar
1 tsp salt
2 tsp baking powder
2 cups of warm water
2 tsp yeast
1/2 tsp baking soda
Butter for greasing
Honey for serving

Steps and instructions

In a large bowl, combine the semolina, flour, sugar, salt, and baking powder.
In another bowl, mix the warm water and yeast together. Let it sit for about 5 minutes until it becomes foamy.
Gradually add the yeast mixture into the dry ingredients while stirring continuously to avoid any lumps.
Add the baking soda to the mixture and stir until it is well incorporated.
Cover the bowl with a clean cloth and let the batter rest for about an hour to allow it to ferment and rise.
Heat a non-stick pan over medium heat and lightly grease it with butter.
Using a ladle, pour the batter onto the pan. Cook until the top of the pancake is covered with bubbles and the bottom is lightly golden. Repeat this process with the remaining batter.
Once cooked, place the pancakes on a rack to cool. They should have a spongy texture with tiny holes on the surface.
Serve the Baghrir warm, drizzled with honey.

Tools for making

Large bowl - Used for mixing the dry ingredients and combining the batter.
Mixing spoon - To stir the ingredients and ensure they are well combined.
Measuring cups and spoons - Essential for accurately measuring the ingredients.
Non-stick pan - Used for cooking the baghrir pancakes.
Ladle - To pour the batter onto the pan and shape the pancakes.
Clean cloth - Used to cover the batter and allow it to ferment.
Rack - To cool the cooked pancakes and prevent them from becoming soggy.

Recipe variations

Adding a touch of orange blossom water or vanilla extract to the batter for a fragrant twist.
Replacing the all-purpose flour with whole wheat flour for a healthier option.
Using buttermilk instead of water for a tangier flavor.
Adding a pinch of cinnamon or cardamom to the batter for a hint of spice.
Adding grated coconut or chopped nuts to the batter for added texture and flavor.
Serving the Baghrir with a savory topping such as sautéed vegetables or a creamy cheese sauce.
Making a gluten-free version by using gluten-free flour or a combination of gluten-free flours.
Replacing the sugar with a natural sweetener like honey or maple syrup.
Using almond milk or coconut milk instead of water for a dairy-free option.

Recipe overview

Get ready to embark on a culinary adventure with this Baghrir recipe, a traditional Moroccan dish that will surely transport you to the winding streets of Marrakech with every bite. Baghrir, also known as 'thousand holes pancake', is a type of crepe made from semolina flour. It's characterized by its unique spongy texture and the multitude of tiny holes on its surface.

This recipe is relatively simple and requires common pantry items. The process involves making a batter with semolina and flour, which is then left to ferment. The batter is poured onto a pan, creating a pancake that is cooked only on one side, giving it the quintessential 'thousand holes' on its surface. The Baghrir is typically served warm, drizzled with honey, and can be enjoyed at any time of the day.

So, roll up your sleeves and let's get started on this delightful Moroccan culinary journey!

Common questions

Can I use coarse semolina instead of fine semolina?

No, it is best to use fine semolina for Baghrir to achieve the desired texture.

Can I substitute the all-purpose flour with another type of flour?

Yes, you can use whole wheat flour or a gluten-free flour blend as a substitute for the all-purpose flour.

How can I tell if the yeast is active?

You can tell if the yeast is active by mixing it with warm water and sugar. If it becomes foamy and bubbly after 5 minutes, it is active and can be used in the recipe.

Can I prepare the batter in advance?

Yes, you can prepare the batter in advance and store it in the refrigerator for up to 24 hours. Just make sure to let it come to room temperature before using.

Can I freeze the cooked Baghrir?

Yes, you can freeze the cooked Baghrir. Allow them to cool completely, then place them in an airtight container or freezer bags. They can be stored in the freezer for up to 3 months. To reheat, steam or microwave until warm.

Serving dishes and utensils

Mixing Bowl - A large bowl for combining the dry ingredients and mixing the batter.
Whisk - Used for stirring and combining the ingredients smoothly.
Measuring Cups - To accurately measure the dry ingredients, water, and yeast.
Non-Stick Pan - A frying pan with a non-stick surface for cooking the pancakes.
Ladle - To pour the batter onto the pan evenly.
Spatula - Used for flipping the pancakes and removing them from the pan.
Cooling Rack - To place the cooked pancakes and allow them to cool.
Honey Dipper - Optional, but can be used to drizzle honey over the Baghrir.

Origin stories

Baghrir, also known as the "thousand hole pancake," is a popular breakfast dish native to the North African countries of Morocco, Algeria, and Tunisia. It is traditionally made from semolina or flour; when cooked, it forms hundreds of tiny sponge-like holes, which are perfect for soaking up the sweet honey or syrup it is often served with. The art of making Baghrir is passed down through generations, with each family having their own secret recipe. One of the most interesting aspects of Baghrir is its versatility. It can be served as a sweet dish with honey and butter, or as a savory meal with melted cheese or even meat. Its light and spongy texture has made it a cherished culinary tradition throughout North Africa.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.