Fluffy Honeycomb Baghrir (Moroccan Pancakes) Recipe

Morocco’s beloved morning staple, these delightful semolina baghrir pancakes capture the essence of North African breakfast traditions.

Thin, spongy, and dotted with countless tiny holes, baghrir offer a unique texture that sets them apart from traditional pancakes.

The delicate batter creates a light, airy treat that melts in your mouth with each delectable bite.

Honey and butter complement these pancakes perfectly, drizzling rich sweetness into every golden surface.

Moroccan cooks have perfected this recipe over generations, passing down techniques that make baghrir a cherished culinary art.

Each pancake tells a story of cultural heritage and simple, yet remarkable, morning comfort.

Get ready to transport your taste buds to the vibrant streets of Morocco with this authentic and mouthwatering recipe.

How to Cook Traditional Baghrir at Home

Baghrir Magic

• Batter Preparation

Mix ingredients in a blender until smooth and silky. Let the mixture rest at room temperature, allowing tiny bubbles to form on the surface. The consistency should flow like liquid silk, promising delicate pancakes.

• Cooking Surface

Warm a non-stick pan over gentle heat. Pour small circles of batter, watching magical holes emerge across the surface. These delicate lace-like pancakes only need cooking on one side, creating a unique texture that’s soft and airy.

• Pancake Perfection

Notice the surface transforming – tiny holes developing like delicate honeycomb patterns. When the top looks dry and edges feel set, your baghrir is ready. Transfer each pancake onto a waiting plate.

• Flavor Celebration

Drizzle with golden honey or rich butter. For adventure seekers, spread a luxurious layer of chocolate spread and roll into a delightful sweet treat. These Moroccan pancakes invite playful eating and joyful moments.

• Serving Suggestion

Enjoy immediately while warm, letting the delicate texture melt in your mouth. Share with friends and family, creating memories around this traditional Moroccan delicacy.

Tips to Adjust Batter and Texture

• Whisk gently after resting to maintain those signature tiny holes, crucial for authentic baghrir appearance and texture.
• Use a well-seasoned or non-stick pan on medium-low heat to prevent burning and ensure even cooking of delicate pancakes.
• Let batter sit undisturbed while cooking, allowing bubbles to naturally create those beautiful honeycomb-like surface patterns.
• Experiment with toppings like almond butter, date syrup, fresh fruit compote, or sprinkle with chopped nuts for added crunch and flavor variety.
• Refrigerate batter overnight for convenience, bringing to room temperature before cooking to maintain perfect consistency and bubble formation.

Ways to Serve Moroccan Pancakes

• Sweet Breakfast Companion: Pair these delicate Moroccan pancakes with a steaming cup of mint tea for an authentic North African morning experience.
• Nutella Rollercoaster: Spread a generous layer of Nutella, roll the baghrir tightly, and slice into bite-sized pinwheels for kids' breakfast or afternoon snack.
• Fruit Fusion Delight: Top with fresh berries, sliced bananas, or chopped almonds to add extra nutrition and create a colorful, Instagram-worthy breakfast plate.
• Dessert Transformation: Drizzle with caramel sauce, sprinkle powdered sugar, or add a scoop of vanilla ice cream to turn these pancakes into an elegant dessert option.

Cooling and Storing Baghrir Properly

• Quick Kitchen Storage Secrets
• Batter Freshness Haven: Store unused batter in an airtight container inside the refrigerator for up to 2 days. Gently whisk before each use to restore smooth consistency.
• Cool and Crisp Stack: Layer cooked baghrir between parchment paper sheets inside a sealed container. Refrigerate for maximum 3 days, allowing quick reheating when craving strikes.
• Freezer Friendly Technique: Wrap individual pancakes in plastic wrap, then place in freezer bags. Frozen baghrir can stay delicious for one month. Thaw at room temperature or quickly warm in a skillet.
• Moisture Management Magic: Always let pancakes cool completely before stacking to prevent soggy texture. Pat dry with paper towels if condensation appears during storage.

Quick Recipe Overview

Prep Time: 20 min

Cook Time: 20 min

Total Time: 40 min

Calories: 240 kcal

Servings: 5

Ingredient List for Moroccan Baghrir Pancakes

• All-Purpose Flour: Provides the sturdy base for creating light, airy pancakes with signature honeycomb texture.
• Semolina Flour: Adds delightful grainy texture and authentic Moroccan pancake character.
• Active Dry Yeast: Introduces magical bubbling action that creates signature holes in baghrir.
• Warm Water: Activates yeast and helps blend ingredients smoothly.
• Salt: Enhances overall flavor profile and balances sweetness.

• Eggs: Binds ingredients together and contributes to soft, tender pancake structure.
• Baking Powder: Ensures extra fluffiness and helps create delicate, airy texture.

• Butter: Provides rich, golden drizzle for traditional serving.
• Honey: Offers natural sweetness and classic Moroccan pancake topping.
• Nutella: Delivers decadent chocolate option for modern twist.

Equipment Needed to Make Moroccan Baghrir

• Blender: Essential for creating smooth, lump-free batter quickly and easily.
• Non-stick griddle or skillet: Perfect for cooking baghrir evenly without sticking.
• Measuring cup (¼ cup): Helps pour consistent pancake sizes.
• Medium mixing bowl: Used for resting and stirring batter after blending.
• Baking sheet: Keeps pancakes warm and prevents them from getting cold.
• Kitchen towel: Covers batter during resting and can line baking sheet.
• Spatula or turner: Optional for transferring pancakes to baking sheet.

Fluffy Baghrir

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• Total Time: 40 min
• Yield: 5 1x

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Description

Moroccan baghrir pancakes bring delightful honeycomb textures from semolina and flour. Drizzled with butter and honey, these light treats offer a sweet escape to North African culinary traditions you’ll savor with each delicate bite.

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Ingredients

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• 2 cups (480 ml) lukewarm water
• 2 tbsps additional water
• 1 ½ cups (360 ml) fine semolina flour
• ¼ cup (60 ml) all-purpose flour
• 2 tsp active dry yeast
• 2 tsp baking powder
• 1 tsp sugar
• ½ tsp kosher salt
• ¼ cup (60 ml) melted butter
• ¼ cup (60 ml) honey

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Instructions

1. Preparation: Preheat the oven to 200°F and line a baking sheet with parchment paper to keep the pancakes warm and tender.
2. Batter Creation: Blend all ingredients in a blender until smooth and silky. Transfer to a medium bowl, cover with a cloth, and let rest at room temperature for 15-20 minutes until bubbles form on the surface, creating a delicate, creamy consistency.
3. Cooking Process: Heat a non-stick skillet over medium heat. Gently stir the rested batter and pour quarter-cup portions onto the surface. Watch as distinctive honeycomb-like holes develop across the pancake, indicating perfect cooking.
4. Finishing Technique: Cook the baghrir for 2-3 minutes until the surface becomes dry and spongy. Remember, these Moroccan pancakes cook only on one side and do not require flipping. Transfer each completed pancake to the warm oven to maintain temperature.
5. Serving Suggestions: Plate the baghrir warm or at room temperature. Elevate the experience by drizzling with honey or melted butter. For a decadent twist, spread Nutella and roll into a delightful handheld treat, perfect for a sweet Moroccan-inspired breakfast or dessert.

Notes

• Batter Consistency is Key: Ensure a smooth, cream-like texture by blending ingredients exactly one minute and letting it rest to develop tiny bubbles.
• Bubble Watch: Look for honeycomb-like holes forming on the surface, which indicates perfect batter hydration and fermentation.
• Heat Control Matters: Maintain medium heat to achieve the signature spongy texture without burning the delicate pancake.
• One-Sided Wonder: Remember baghrir cooks only on one side, so patience is crucial to develop those signature porous surface holes.

• Prep Time: 20 min
• Cook Time: 20 min
• Category: Breakfast, Snacks, Desserts
• Method: Frying
• Cuisine: Moroccan

Nutrition

• Serving Size: 5
• Calories: 240
• Sugar: 16 g
• Sodium: 150 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 20 mg