Authentic Moroccan Beghrir (Honeycomb Pancakes) Recipe

Ingredients

  • 1.5 cups of semolina
  • 1/2 cup of all-purpose flour
  • 2 tsp of sugar
  • 1 tsp of salt
  • 1 tsp of baking powder
  • 2 cups of warm water
  • 1/2 tsp of yeast
  • 1 tsp of vanilla extract (optional)
  • Honey or syrup for serving

Steps and instructions

  1. In a large bowl, combine the semolina, all-purpose flour, sugar, salt, and baking powder.
  2. In a separate bowl, dissolve the yeast in a little bit of the warm water and let it sit for about 10 minutes until it starts to froth.
  3. Mix the yeast solution and the remaining warm water with the dry ingredients. Stir well until you obtain a consistent, lump-free batter.
  4. Let the batter rest for about 30 minutes to an hour. It should start to bubble and froth, which means the yeast is active.
  5. Preheat a non-stick pan or griddle over medium heat.
  6. Pour a small amount of batter onto the pan. The beghrir should be about the size of a small pancake, and should start to bubble right away.
  7. Cook the beghrir for about 2-3 minutes, or until the top is set and the bottom is lightly golden. Unlike other pancakes, beghrir are only cooked on one side.
  8. Remove the beghrir from the pan and let it cool on a wire rack. This will prevent it from getting soggy.
  9. Repeat the process with the remaining batter, making sure to stir the batter before pouring each pancake.
  10. Serve the beghrir warm, drizzled with honey or syrup.

Tools for making

Recipe variations

  • Adding melted butter or vegetable oil to the batter for a richer flavor.
  • Using whole wheat flour instead of all-purpose flour for a nuttier taste and extra fiber.
  • Adding a pinch of cinnamon or ground cardamom to the batter for a hint of spice.
  • Replacing the sugar with honey or maple syrup for a natural sweetener.
  • Adding grated lemon or orange zest to the batter for a citrusy twist.
  • Using almond milk or coconut milk instead of water for a dairy-free option.
  • Adding chopped nuts or dried fruits to the batter for added texture and flavor.
  • Serving the beghrir with savory toppings, such as grated cheese or olives, for a different flavor profile.
  • Adding a dollop of yogurt or whipped cream on top of the beghrir for a creamy touch.
  • Experimenting with different syrups or sauces, such as chocolate sauce or fruit compote, for a unique twist.

Recipe overview

Beghrir, also known as Moroccan pancakes, are a delightful and traditional North African dessert. These pancakes are unique because they are only cooked on one side, resulting in a spongy texture with a multitude of tiny holes on the surface. The recipe calls for simple ingredients like semolina, all-purpose flour, yeast, and water, with a touch of sugar and salt for flavor. The process involves creating a batter with these ingredients, letting it rest to allow the yeast to activate, and then cooking the batter on a pan. The result is a stack of light and fluffy pancakes, perfect for drizzling with honey or syrup. Whether you're new to Moroccan cuisine or an experienced cook looking for new recipes, this easy-to-follow guide will help you master the art of making beghrir.

Common questions

  1. Can I use a different type of flour? Yes, you can substitute the all-purpose flour with whole wheat flour or a gluten-free flour blend if desired.
  2. Can I skip the yeast? The yeast is important to give the beghrir its characteristic texture, but if you prefer a non-yeasted version, you can try using baking soda instead. However, the result may be slightly different.
  3. Can I make the batter in advance? It's best to make the batter fresh, as the yeast needs time to activate. However, you can prepare the dry ingredients in advance and add the wet ingredients when ready to cook.
  4. Can I freeze the cooked beghrir? Yes, you can freeze the cooked beghrir. Make sure to let them cool completely, then stack them with parchment paper between each pancake, place in a freezer-safe bag, and store in the freezer. Thaw and reheat in a pan or microwave before serving.
  5. Can I add flavorings to the batter? Absolutely! You can add a teaspoon of vanilla extract or a pinch of cinnamon to the batter for extra flavor.
  6. What can I serve with beghrir? Beghrir is often served with honey or syrup drizzled on top. Some people also enjoy them with butter, jam, or Nutella.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to combine the ingredients and allow for easy mixing.
  • Whisk - A utensil used for whisking the batter and ensuring it is smooth and lump-free.
  • Non-stick Pan or Griddle - A cooking surface that prevents the pancakes from sticking and allows for even cooking.
  • Wire Rack - A rack used for cooling the cooked beghrir, helping them maintain their shape and prevent them from becoming soggy.
  • Spatula - A tool for flipping the beghrir while cooking, if needed.
  • Honey or Syrup Dispenser - A container or dispenser to drizzle honey or syrup over the cooked beghrir for serving.

Origin stories

Beghrir, often referred to as the 'thousand hole pancake', is an integral part of Moroccan cuisine. Traditionally, it is eaten for breakfast or as a sweet treat with honey or butter. Its unique name derives from the numerous tiny bubbles that form on its surface during cooking, creating a spongy texture that soaks up the syrup or honey that it is typically served with. The art of making perfect Beghrir, with its multitude of tiny holes, is often a matter of family pride, passed down through generations. This delightful dish is not just a pancake, it's a cherished cultural experience that evokes the vibrant and warm essence of Moroccan hospitality.

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.