Baghrir (Moroccan Semolina Pancakes)
Baghrir, or Moroccan semolina pancakes, are light and spongy with signature holes on top. They’re typically served warm with butter and honey.
Equipment
- Blender
- Nonstick skillet or crepe pan
- Ladle
Ingredients
For the Baghrir Batter
- 1 cup fine semolina
- ½ cup all-purpose flour
- 1 tbsp sugar
- ½ tsp salt
- 1 tbsp baking powder
- 1 tsp instant yeast
- 2 cups warm water Not hot.
To Serve
- butter and honey mixture Melted together for drizzling.
Instructions
- Add semolina, flour, sugar, salt, baking powder, yeast, and warm water to a blender. Blend for 1–2 minutes until completely smooth.
- Let the batter rest for 10–15 minutes at room temperature until slightly foamy.
- Heat a nonstick pan over medium heat. Do not grease the pan. Stir the batter gently and pour a small ladle into the pan to form a circle (like a pancake).
- Cook on one side only. Bubbles will appear all over the surface—this is the signature look of baghrir. Do not flip. Once dry on top, remove from pan.
- Repeat with remaining batter, stirring gently before each pour. Let pancakes cool slightly on a clean towel.
- Serve warm with melted butter and honey drizzle.
Notes
Baghrir is best served fresh but can be reheated in a warm skillet or microwave. To freeze, let cool completely and place parchment between each pancake before storing in a zip-top bag.