Baghrir Recipe: Soft and Spongy Moroccan Pancakes with Honey Butter Drizzle 🥞✨
Baghrir are delicious, spongy Moroccan pancakes known for their signature tiny holes, which perfectly absorb honey and butter. These delicate pancakes, also called “thousand-hole pancakes,” are made with semolina and yeast, giving them a light, airy texture. Served warm and drizzled with honey butter, baghrir make for a delightful breakfast or afternoon snack. Their unique texture and slightly sweet flavor make them a must-try treat!
Cooking Time ⏳
- Prep Time: 10 minutes
- Rest Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Servings: 12 pancakes
My Cooking Experience 👩🍳
With 4-5 years of cooking experience, I’ve perfected the technique of making Baghrir fluffy and full of holes! The key? Letting the batter rest long enough for the yeast to activate and ensuring the right cooking temperature for perfectly formed bubbles.
Ingredients 🛒
- 2 cups fine semolina
- 1 cup all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- ½ tsp salt
- 1 tbsp sugar
- 1 tsp baking powder
- 3 cups warm water
- 1 tsp vanilla extract (optional)
- 2 tbsp melted butter (for serving)
- ¼ cup honey (for serving)
Instructions 🍽️
1. Prepare the Batter 🥣
In a blender, combine semolina, flour, yeast, salt, sugar, baking powder, vanilla extract, and warm water. Blend for 2-3 minutes until smooth and lump-free. Let the batter rest for 30 minutes until bubbles form.
2. Cook the Pancakes 🔥
Heat a non-stick pan over medium heat. Pour a small ladle of batter into the pan without spreading it. Cook for 1-2 minutes until tiny holes appear and the surface is dry. Do not flip! Remove and repeat with the remaining batter.
3. Prepare the Honey Butter Drizzle 🍯
In a small saucepan, melt the butter and mix it with honey. Stir well until combined.
4. Serve and Enjoy 🍽️
Drizzle the warm honey butter over the baghrir and serve immediately. Enjoy the soft, spongy texture with every bite!
Variations 🔄
- Nutty Flavor: Add ground almonds or pistachios for extra richness.
- Coconut Baghrir: Mix in coconut milk instead of some of the water.
- Savory Version: Skip the sugar and serve with cheese or olive oil.
- Cinnamon Twist: Add a dash of cinnamon for warmth and aroma.
Equipment You’ll Need 🔪
- Blender
- Non-stick skillet
- Ladle
- Small saucepan
- Mixing bowl
Why You’ll Love It ❤️
- Super soft and spongy texture 🥞
- Soaks up honey butter beautifully 🍯
- Easy to make with simple ingredients 🍽️
- A delicious Moroccan classic 🌍
Nutritional Information 📊
- Calories: ~150 per pancake
- Protein: 3g
- Carbs: 25g
- Fat: 5g
Storage Tips ❄️
- Refrigeration: Store in an airtight container for up to 2 days. Reheat in a pan before serving.
- Freezing: Freeze in layers with parchment paper for up to 1 month. Thaw and warm before eating.
Conclusion 🏁
Baghrir are a delightful, airy treat that’s simple to make yet incredibly satisfying. Whether you enjoy them with traditional honey butter or your own creative toppings, these Moroccan pancakes are sure to impress. Try them today and savor the deliciousness! 🥞✨
Baghrir
Ingredients
- 2 cups fine semolina
- 1 cup all-purpose flour
- 1 packet 2 ¼ tsp active dry yeast
- ½ tsp salt
- 1 tbsp sugar
- 1 tsp baking powder
- 3 cups warm water
- 1 tsp vanilla extract optional
- 2 tbsp melted butter for serving
- ¼ cup honey for serving
Instructions
- In a blender, combine semolina, flour, yeast, salt, sugar, baking powder, vanilla extract, and warm water. Blend for 2-3 minutes until smooth and lump-free. Let the batter rest for 30 minutes until bubbles form.
- Heat a non-stick pan over medium heat. Pour a small ladle of batter into the pan without spreading it. Cook for 1-2 minutes until tiny holes appear and the surface is dry. Do not flip! Remove and repeat with the remaining batter.
- In a small saucepan, melt the butter and mix it with honey. Stir well until combined.
- Drizzle the warm honey butter over the baghrir and serve immediately. Enjoy the soft, spongy texture with every bite!
Notes
- Refrigeration: Store in an airtight container for up to 2 days. Reheat in a pan before serving.
- Freezing: Freeze in layers with parchment paper for up to 1 month. Thaw and warm before eating.
