Moroccan Semolina Pancakes - Baghrir

14 Pancakes
45 min

Baghrir are tender, spongy and warm Moroccan pancakes made from semolina.

Baghrir is a tasty classic Moroccan dish that contains no eggs or dairy, which makes these semolina pancakes a great option for people with egg and/or dairy intolerance.

It’s the yeast in the batter that causes many holes to form on the surface of the pancakes as they cook, and that’s why people often refer to baghrir as “thousand holes pancakes”


The pancakes are easy to make and are cooked on just one side. Just follow my quick foolproof semolina pancake recipe step-by-step and you’ve made yourself the best Moroccan pancakes out there!

For more information check the original recipe on my website     www.lazyhomecook.com



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Moroccan Semolina Pancakes - Baghrir

Recipe details

  • 14  Pancakes
  • Prep time: 25 Minutes Cook time: 20 Minutes Total time: 45 min
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Ingredients


  • 350 gr (2 cups) fine semolina
  • 75 gr (¼ cup + 3 tbsp) all-purpose flour
  • 10 gr (1 tbsp) granulated sugar
  • 9 gr (2.5 tsp) instant yeast
  • 5 gr ( 1 tsp) salt
  • 15 gr ( 1 & ¾ tbsp) baking powder
  • 700 ml (2.9 cup) lukewarm water

Instructions


Add all dry ingredients to a medium-size bowl and mix.
Add 700 ml lukewarm water to the dry ingredients and mix with a hand blender until smooth, for about 1 minute.
Cover the bowl with a dish towel and allow to rise in a warm place for 15 minutes.
Fill ¾ of a ladle with baghrir batter and pour carefully into the center of a small 15 cm (6 inch) diameter non-stick skillet. No need to grease the skillet first.
The batter should spread to the edges of the skillet, but you can gently swirl it around too.
Then heat the skillet over medium heat. Bubbles will start appearing on the surface of the baghrir as it cooks.
Cook the baghrir on only one side for about 1 to 2 minutes or until the baghrir doesn't appear to look wet anywhere on the surface.
Transfer the pancake to a plate and cover with aluminium foil to keep warm.
Serve the pancakes with butter and honey, hot syrup or simply with any topping of your liking!

Comments

  • Terri Terri on Oct 12, 2021

    Can you make this recipe without the sugar?

    • Lazy Home Cook Lazy Home Cook on Oct 12, 2021

      Hi Terri,


      Well, instant yeast doesn't need sugar for proofing or baking. But i use the sugar to speed up the process. You can try to substitute the sugar with honey or use less sugar instead. But i can't promise this will work out, because i never tried this with this recipe before.


      If you'll give it a try, let me know. I'm very curious how it worked out.


      Have a great day,

      Jeanette


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