Buffet on Table: Breakfasts across Countries
Day 19: Moroccan Baghrir with Honey-Butter Sauce
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.
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:
Baghrir (Moroccan Semolina Pancakes)
- ¾ cup Semolina flour Sooji or Fine
- ¾ cup Wholewheat Pastry flour (or all purpose flour)
- 1 tsp Yeast Instant
- 1½ tsps Sugar
- ½ tsp Salt
- ½ tsp Baking Powder
- 2¼ cups Water Warm
For the Honey-Butter sauce:
- 3 tbsp Honey
- 2 tbsp Butter
- Almonds Chopped - for serving
- Combine semolina, flour, yeast, sugar, salt and baking powder in a mixing bowl.
- Add the water and mix well to form a lump-free batter. Blend in a blender to make sure there are absolutely no lumps.
- Cover the batter and set aside for 30 minutes.
- 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.
- To make Honey-butter Sauce: Melt butter and stir in the honey until combined. Serve with the pancakes.