Baghrir (Moroccan Pancake) Recipe
Light, spongy Moroccan pancakes with distinctive honeycomb texture, perfect for soaking up sweet honey-butter sauce with a delicate semolina flavor.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">200g fine semolina (semolina flour)</li><li class="ingredients-single-item">100g all-purpose flour</li><li class="ingredients-single-item">1 tsp instant dry yeast</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">1 tsp sugar</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">500ml warm water</li><li class="ingredients-single-item">For the honey-butter sauce:</li><li class="ingredients-single-item">100g unsalted butter</li><li class="ingredients-single-item">100g honey</li><li class="ingredients-single-item">1 tsp orange blossom water (optional)</li><li class="ingredients-single-item">Fresh mint leaves, for garnish (optional)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Blender or food processor</li><li class="equipment-single-item">Non-stick pancake pan or crepe pan</li><li class="equipment-single-item">Ladle</li><li class="equipment-single-item">Small saucepan (for honey-butter sauce)</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a blender or food processor, combine the semolina, all-purpose flour, instant yeast, baking powder, sugar, and salt. Blend briefly to mix the dry ingredients thoroughly.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>With the blender running on low speed, gradually add the warm water (around 40-45°C/105-115°F - warm but not hot, as excessive heat will kill the yeast). Blend for 2-3 minutes until you have a smooth, thin batter with the consistency of crepe batter. The blending creates a perfectly homogeneous mixture and activates the gluten structure.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Transfer the batter to a large bowl, cover with a clean kitchen towel, and let it rest in a warm place for at least 30 minutes, preferably 1 hour. During this resting period, the yeast will activate, creating bubbles in the batter - this is crucial for achieving the characteristic honeycomb texture. You'll know the batter is ready when you see lots of tiny bubbles forming on the surface.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Heat a non-stick pancake pan or crepe pan over medium heat. The pan should be hot but not smoking - test by sprinkling a few drops of water; they should sizzle immediately. Do not grease the pan - traditional Baghrir is cooked without oil or butter.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Stir the batter gently to reincorporate any ingredients that may have settled. Using a ladle, pour about 60ml (1/4 cup) of batter into the center of the hot pan. The batter will spread out naturally into a circle approximately 10-12cm (4-5 inches) in diameter.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Watch as hundreds of tiny holes begin to form on the surface - these are the signature "thousand holes" that give Baghrir its distinctive appearance and texture. Cook the pancake until the surface is completely dry and covered with holes, and the edges start to lift away from the pan, about 2-3 minutes. Unlike regular pancakes, you cook Baghrir only on one side - never flip them!</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once the pancake is dry on top with no wet batter visible, carefully remove it from the pan and place on a clean kitchen towel. Continue with the remaining batter, stirring gently before making each pancake. Stack the cooked pancakes with the hole side facing up.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the honey-butter sauce, melt the butter in a small saucepan over low heat. Add the honey and stir until completely combined and warm. Remove from heat and stir in the orange blossom water if using.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Serve the Baghrir warm, with the honey-butter sauce drizzled generously over the top. The thousand holes will soak up the sweet sauce beautifully. Garnish with fresh mint leaves if desired. Traditionally, Baghrir is served with Moroccan mint tea for a complete authentic experience.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why do Moroccan honeycomb pancakes develop their signature tiny holes?
The distinctive holes in Baghrir form from the combination of yeast and baking powder creating carbon dioxide bubbles that rise to the surface during cooking. A proper resting period (30-60 minutes) and the thin consistency of the batter are crucial for developing this honeycomb texture.
Can you freeze semolina pancakes with thousand holes?
Yes, Baghrir freezes surprisingly well. Once completely cooled, stack the pancakes with parchment paper between each layer, wrap tightly in cling film and freeze for up to 3 months. Reheat directly from frozen in a microwave or warm pan until heated through.
What are traditional Moroccan toppings for honeycomb pancakes?
While honey-butter sauce is the most traditional topping, Moroccans also enjoy Baghrir with amlou (almond butter with honey and argan oil), date syrup, fig jam, or simply butter and sugar. These pancakes are often served with mint tea for an authentic North African breakfast.
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