Moroccan Thousand-Hole Pancakes (Baghrir)
بغرير BaghrirSay it: bagh-REER
Baghrir are soft Moroccan pancakes made from semolina and flour, cooked on one side only until the surface blooms with a honeycomb of tiny holes. They are a beloved breakfast and tea-time treat, especially during Ramadan, when they are served warm with melted butter and honey. The texture is spongy and light, with a faint nutty flavor from the semolina, and the holes are perfect for soaking up syrup. Unlike thicker pancakes, baghrir are never flipped, so the top stays pale and porous while the base cooks just enough to hold together.
Moroccan Thousand-Hole Pancakes (Baghrir)
بغرير, Baghrir
Pronounced bagh-REER
- Serves
- 4
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains gluten, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the pancakes
To serve
Method
In a large bowl, whisk the fine semolina, flour, instant yeast, and salt until evenly combined.
Pour in the warm water in a steady stream while whisking; keep whisking until the batter is completely smooth and thin, like heavy cream. Cover the bowl with a clean cloth and leave in a warm spot until foamy and bubbly on top, 45 to 60 minutes.
Whisk in the baking powder until fully incorporated. The batter should still be pourable; if it has thickened, stir in a spoonful or two of warm water. Let it stand for 10 minutes.
Heat a nonstick skillet or crepe pan over medium heat and brush very lightly with neutral oil. Stir the batter, then ladle in about 1/3 cup (80 ml) and spread it gently into a 5- to 6-inch (13- to 15-cm) round.
Cook without flipping until the surface is covered with tiny holes and the top looks set and no longer wet, 2 to 3 minutes; the underside should be pale golden, not browned. Transfer to a plate and cover loosely while you cook the rest.
Stir the batter before each pancake and lightly re-oil the pan only if needed. Adjust the heat so the pancakes set and form holes without browning too fast.
Melt the butter and warm the honey together or serve them separately. Spread a little butter over each warm baghrir, drizzle with honey, and serve immediately.
Regional variants
Some cooks add a splash of orange blossom water to the batter, and in southern Morocco baghrir is often served with amlou, a spread of almonds, argan oil, and honey.
Cook's notes
- Fine semolina gives the proper tender crumb; coarse semolina will make the pancakes gritty.
- Keep the batter thin; if it thickens while standing, loosen it with warm water so the holes can form.
- Use medium heat and a nonstick pan; high heat browns the base before the top sets, and low heat stops the bubbles from opening.
Serve with
Warm honey and melted butter, with Moroccan mint tea.
Make ahead and storage
The batter can be mixed up to 12 hours ahead and refrigerated; bring it to room temperature and stir in the baking powder just before cooking. Cooked baghrir keep covered for 1 day at room temperature or 2 days refrigerated and reheat in a dry skillet.
