Baghrir - Moroccan Pancakes

These pancakes can be considered versatile - firstly, they are suitable for those who observe fasting, secondly, they can replace bread, if served with honey or jam, it will be a great dessert. Honey (or any other sauce) completely soaks the pancake, penetrating into each little hole - it turns out very juicy and tasty! By the way, these pancakes (or you can call them flatbreads) can be used as a base for pizza, in general, pancakes for all occasions! Moreover, baghrir pancakes freeze well and after complete thawing, do not lose their original quality. Recipe is simple, let's cook and enjoy!

Semolina

2 cups

Salt

1 tsp

Sugar

1 tbsp

Flour

1 tbsp

Yeast (dry)

1 tsp

Vanilla sugar

Warm water

3 cups

Baking powder

1 tbsp

Apple cider vinegar

1 tsp

To prepare Moroccan baghrir pancakes, combine semolina, salt, sugar, flour, yeast, and vanilla sugar in a bowl. Mix everything with a whisk.

Then pour warm water (about 40 degrees) into the bowl. Mix everything thoroughly with a whisk.

Next, blend the mixture for about 2-3 minutes until it becomes smooth and airy.

Cover the bowl with a towel and leave it for 15 minutes.

After 15 minutes, add baking powder and apple cider vinegar to the dough, mix everything. Start making the pancakes right away.

Bake the pancakes on a dry, not very hot skillet. Pour the batter into the center of the skillet, let it spread slightly, and cook the pancakes over medium heat on one side only.

When there is no raw batter left on the surface, the pancake is ready. The pancake should have a nice golden color on the bottom. Transfer the cooked pancakes to a rack or towel to cool completely.

Baghrir pancakes turn out soft, porous, and do not break when rolled. They are also known as a thousand-hole pancake. Traditionally, they are served with a honey-butter sauce made from equal parts of honey and melted butter. I served the baghrir pancakes with honey. Enjoy..!

(5/5)