Baghrir (Moroccan Pancakes)
Baghrir, also known as Moroccan “thousand-hole pancakes,” are light, spongy semolina pancakes famous for their porous surface. Cooked on one side only, they soak up toppings like honey and butter beautifully, making them a staple for breakfast or tea time. Their unique texture and golden color reflect the warmth and hospitality of Moroccan cuisine.
Ingredients
makes about 12–15 pancakes
250 g (2 cups) fine semolina
65 g (½ cup) all-purpose flour
2 tsp baking powder
1 tsp dry yeast
½ tsp salt
500 ml (2 cups) warm water (more if needed)
For serving:
Melted butter
Warm honey
Instructions
Make the batter
In a blender (or mixing bowl with a whisk), combine semolina, flour, baking powder, yeast, salt, and warm water.
Blend until smooth and slightly runny, like crêpe batter.
Cover and let rest for 30 minutes, until bubbles form.
Cook the baghrir
Heat a non-stick pan over medium heat (no oil needed).
Pour a small ladle of batter into the pan, spreading slightly.
Cook only on one side until the surface is covered in holes and looks dry. Do not flip.
Remove and repeat with remaining batter.
Serve
Arrange baghrir on a plate.
Mix melted butter and warm honey, and drizzle generously over the pancakes before serving.