Buffet on Table: Breakfasts across Countries

Day 19: Moroccan Baghrir with Honey-Butter Sauce

Today we are going to Morocco for breakfast with these semolina pancakes called Baghrir. They are soft and spongy yeasted pancakes that just melt-in-your-mouth.

The yeast in the batter causes hundreds of bubbles to form and break on the surface of the pancakes as it cooks. This gives baghrir it’s unique texture and appearance. Correct consistency of the batter is very critical for the bubbles to form, if the batter is too thick or thin, bubbles can’t form.

I have seen recipes with just semolina flour (fine sooji can be used instead) and some used different ratios of semolina and all-purpose flour. I followed the recipe from Cooking with Alia with 50-50 semolina and all-purpose flour. I replaced the AP flour with wholewheat pastry flour.

Some recipes cook only 1 side while others cook on both sides. I stuck to the recipe and cooked only on one side, in which case it is recommended not to stack the pancakes on top of each other which will result in them sticking together. Also in the original recipe, the pancakes where dipped in the honey-butter sauce, but I drizzled it over the pancakes.

Recipe from Cooking with Alia:

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Baghrir (Moroccan Semolina Pancakes) Yum
Moroccan Semolina pancakes called Baghrir. The yeast in the batter causes hundreds of bubbles to form and break on the surface of the pancakes as it cooks. This gives baghrir it's unique texture and appearance.
Baghrir (Moroccan Semolina Pancakes)
Course breakfast
Cuisine moroccan
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 30 minutes
Servings
servings
Ingredients
  • ¾ cup Semolina flour Sooji or Fine
  • ¾ cup Wholewheat Pastry flour (or all purpose flour)
  • 1 tsp Yeast Instant
  • tsps Sugar
  • ½ tsp Salt
  • ½ tsp Baking Powder
  • cups Water Warm
For the Honey-Butter sauce:
  • 3 tbsp Honey
  • 2 tbsp Butter
  • Almonds Chopped - for serving
Course breakfast
Cuisine moroccan
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 30 minutes
Servings
servings
Ingredients
  • ¾ cup Semolina flour Sooji or Fine
  • ¾ cup Wholewheat Pastry flour (or all purpose flour)
  • 1 tsp Yeast Instant
  • tsps Sugar
  • ½ tsp Salt
  • ½ tsp Baking Powder
  • cups Water Warm
For the Honey-Butter sauce:
  • 3 tbsp Honey
  • 2 tbsp Butter
  • Almonds Chopped - for serving
Baghrir (Moroccan Semolina Pancakes)
Instructions
  1. Combine semolina, flour, yeast, sugar, salt and baking powder in a mixing bowl.
  2. Add the water and mix well to form a lump-free batter. Blend in a blender to make sure there are absolutely no lumps.
  3. Cover the batter and set aside for 30 minutes.
  4. Heat a nonstick skillet on medium heat. Pour a ladle full of batter and you will soon see the bubbles rising to the top. Cook till the top dries out, this will take about 2~3 minutes. Remove onto a plate and repeat with the remaining batter. Serve warm with the honey butter sauce.
  5. To make Honey-butter Sauce: Melt butter and stir in the honey until combined. Serve with the pancakes.
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0 thoughts on “Baghrir (Moroccan Semolina Pancakes)”

  1. Such a beautifully done pancake!..I had selected something else from morocco..had it been a pancake theme, I would have surely picked this..very nicely done!

  2. Very Interesting pancakes..the tiny pores make such a beautiful pattern…absolutely spongy and attractive ones…serving with almonds is a neat idea.

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