Have you ever tried Baghrir, the Moroccan pancakes? They’re incredibly light and fluffy, making them a delightful treat for any time of day!
Baghrir – Moroccan Pancakes
Ingredients
- 2 cups fine semolina
- 1 cup all-purpose flour
- 1 package of instant yeast about 2 1/4 tsp
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 3 1/2 cups lukewarm water with additional water as needed
- Warm honey and melted unsalted butter for topping
Instructions
- In a large mixing bowl, combine all the dry ingredients except for the baking powder.
- Gradually add water and mix until the batter reaches a relatively thin consistency. If it’s too thick, you may need to add more water as necessary.
- Transfer the batter to a blender and blend until everything is well combined. Then, add the baking powder, mix again, and let it rest covered for 15 minutes.
- After 15 minutes, the batter should appear very bubbly.
- Heat a pan over medium-high heat with some butter or oil spray to prevent sticking.
- Using a ladle, pour about 1/2 cup of batter onto the pan to create a light and fluffy pancake. Bubbles should start forming immediately.
- Once the top of the pancake looks fully cooked and set, remove it from the heat. Unlike regular pancakes, you don’t flip Baghrir!
- If the bubbles are too big or uneven, you may need to re-blend the batter or add more water to achieve the perfect consistency.
- Serve the Baghrir with warmed honey and melted butter for a delicious treat!