Baghrir (Moroccan Semolina Pancakes)
Light, airy semolina pancakes dotted with tiny holes, served warm with honey and butter for a comforting Moroccan breakfast.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 6
Whisk the semolina, flour, baking powder, salt and sugar together in a large bowl.
-
Step 2 of 6
Make a well in the centre, add the eggs and gradually pour in the warm water, stirring until the batter is smooth and free of lumps; it should be slightly thinner than a crepe batter.
-
Step 3 of 6
Cover the bowl with cling film and let the batter rest for 10 minutes; this allows the semolina to hydrate and the bubbles to form.
-
Step 4 of 6
Heat a non‑stick skillet over medium heat and brush lightly with melted butter; pour a ladleful of batter and swirl to form a 10‑cm (4‑in) circle, cooking for 1‑2 minutes until the surface is covered with tiny holes and the edges lift, no flipping required.
-
Step 5 of 6
Transfer the cooked baghrir to a plate, cover with a clean kitchen towel to keep warm and repeat with the remaining batter, adding more butter to the pan as needed.
-
Step 6 of 6
Serve the pancakes stacked, drizzled with honey and a pat of butter melting on top.
Notes from the kitchen
If fine semolina is unavailable, use a blend of regular semolina and a touch of cornmeal for texture; store leftovers in an airtight container and re‑heat briefly in a hot pan.
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