1000 Holes Pancakes

20 Pancakes
40 min

Here you are a new way to make pancakes. No eggs, no diary, no fat and gluten free ones. They are Low carb and very light because of the use of semolina. Why 1000 holes? It’s because of the holes that appear while cooking them. The fermentation forms bubbles in the batter, when they pop it makes holes and that what makes this pancake super light and interesting. Today I’m introducing you a pancakes coming straight from Morocco called also “Baghrir”. They are made with semolina, flour, yeast, baking powder, salt, sugar and water. The original version of this recipe has a very long rest time and the result is not guaranteed, as it can have no holes. The measuring success is the number of holes! Oppositely to my version, which is a faster and simpler way to make them.



Batter in a blender. The consistency should be little bit more liquidity then the pancakes batter.

Fermented batter forming some bubbles on the surfaces

Lateral Cooking

Bubbles turn to holes

Cooling

How it looks in the back

Enjoy with some melted butter and honey

Yields: 20 pancakesPrep time: 10 minutes Rest time: 20 minutes Cooking time: 30 minutes.


Ingredients:

  1. 1 and 1/2 cups semolina
  2. 1/2 cup flour
  3. 1 tablespoon baking powder
  4. 1 teaspoon yeast
  5. 1 tsp salt
  6. 1 tbsp sugar
  7. 1/4 tsp Tumeric (optional)
  8. 2 1/2 cups warm water 90 degrees



How to make it:

  • Put all the ingredients in a blender and blend well. Scrub down the sides. The consistency is more liquidity then pancakes so use a round small pan not the square pancake pan.
  • Transfer in a large bowl, cover with plastic wrap and a towel and let it proof in a warm spot in your kitchen for 20 minutes. You’ll see small bubbles on the surface.
  • Heat well a small non stick pan and using a small ladle, scoop and cook just like pancakes but don’t flip them and don’t use any fat to cook them.The pancake “baghrir” will pop the bubbles formed on the surface. Ones all the bubbles are popped that’s means its ready. Check the back of your pancake that’s is nice and golden.
  • Lay a towel on the countertop and place the cooked pancake until the cool down. Ones cooled stack them one over one until you finish all the batter.
  • For serving, melt 5 tbsp of butter and 3/4 cup of honey and pour on each one. Syrup and jam are fine too.


Tips:

  • Try this light and healthy pancakes with olive oil. Just pour some on the top while warm and enjoy
  • Use 2 non stick pans for faster cooking time
  • Freeze the pancakes in a zip bag up to 3 months.


Recipe details

  • 20  Pancakes
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
Show Nutrition Info
Hide Nutrition Info

Ingredients


  • 1 and 1/2 cups semolina
  • 1/2 cup flour
  • 1 tablespoon baking powder 
  • 1 teaspoon yeast 
  • 1 tsp salt
  • 1 tbsp sugar
  • 1/4 tsp Tumeric (optional)
  • 2 1/2 cups warm water 90 degrees 

Instructions


Put all the ingredients in a blender and blend well. Scrub down the sides. The consistency is more liquidity then pancakes so use a round small pan not the square pancake pan.
Transfer in a large bowl, cover with plastic wrap and a towel and let it proof in a warm spot in your kitchen for 20 minutes. You’ll see small bubbles on the surface.
Heat well a small non stick pan and using a small ladle, scoop and cook just like pancakes but don’t flip them and don’t use any fat to cook them.The pancake “baghrir” will pop the bubbles formed on the surface. Ones all the bubbles are popped that’s means its ready. Check the back of your pancake that’s is nice and golden.
Lay a towel on the countertop and place the cooked pancake until the cool down. Ones cooled stack them one over one until you finish all the batter.
For serving, melt 5 tbsp of butter and 3/4 cup of honey and pour on each one. Syrup and jam are fine too.

Tips

  • Try this light and healthy pancakes with olive oil. Just pour some on the top while warm and enjoy
  • Use 2 non stick pans for faster cooking time
  • Freeze the pancakes in a zip bag up to 3 months.
Hinda
Want more details about this and other recipes? Check out more here!
Go

Comments

Your comment...
  • WyldSage WyldSage on Jun 22, 2021

    Sounds wonderful! I want to try it. Thank you for sharing your recipe! 😊

Next