Baghrir is a very light and fluffy Moroccan pancake made with semolina, yeast, and baking powder and served with warm honey and melted butter. An interesting part of making Baghrir is that you only cook it on one side and the uncooked side looks like a honeycomb. Anther aspect of Baghrir is that the baking powder does not get mixed with the other dry ingredients, this is a crucial part of making this great breakfast treat. If you ever visit Morocco, you will be served this at every breakfast along with mint tea and wonderfully rich coffee.
Ingredients
- 818g Warm water (~3.5 cups or 28 oz)
- 200g Fine semolina (~2 cups)
- 140g Flour (~1 cup)
- 13g Sugar (~1 TBL)
- 6.5g Yeast (~2.25 tsp)
- 9g Baking Powder (~2 tsp)
- 1.5g Salt (~0.25 tsp)
- Honey – warm
- Butter – melted
Process
- Mise en Place – measure and prepare all your ingredients prior to starting.
- Combine all the dry ingredients in a bowl – EXCEPT THE BAKING POWDER.
- Add water and mix, should have thin batter. Add more water if necessary.
- Place batter in blender until smooth and evenly integrated.
- Add baking powder and remix.
- Let batter rest 15 mins. Batter will start to bubble as it ferments.
- Heat pan or griddle over med-high heat using oil or butter to coat metal.
- Scoop ~0.5 cup of batter into pan. Bubbles will appear on surface.
- Cook until the top is cooked – do not flip. If the bubbles are too big re-blend the batter.
- Place a towel on a plate and stack the Baghrirs, wrapping in the towel to hold their heat.
- Serve with the warmed honey and melted butter.
Good luck finding a rich coffee as good as what they serve in Morocco, but Baghrirs do go well with a good cup of Joe.
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