Moroccan cuisine · Breakfast & Eggs

Baghrir

The thousand-hole semolina pancakes – airy as a sponge, soaked in honey butter.

Ingredients · for 4 servings

• 250 g fine semolina
• 50 g flour
• 1 tsp dry yeast
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp sugar
• 450 ml lukewarm water
• 80 g butter
• 100 g honey

Instructions

1. Blend the semolina, flour, yeast, baking powder, salt, sugar and water in a blender for 2 min into a thin, completely lump-free batter.
2. Cover and let rise for 30 min, until the surface is foamy.
3. Heat a nonstick pan to medium – do not grease it.
4. Pour in a small ladle of batter and cook from one side only: the surface must be completely covered in holes and dry.
5. Do not flip; lay the finished baghrir side by side (do not stack while warm).
6. Melt the butter with the honey and soak the warm baghrir in it – the holes soak up everything.