Baghrir: “Thousand Hole” Semolina Pancakes Recipe
Baghrir, also known as 'Thousand Hole' semolina pancakes, are thin, yeasted pancakes from Moroccan cuisine made with a blended semolina batter that ferments until bubbly. They cook quickly on one side, developing a spongy texture full of tiny holes, perfect for drizzling with honey and melted butter. These pancakes are a delightful breakfast or dessert option with a light, airy texture and mildly sweet flavor.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes
- Yield: 16 small pancakes
- Category: Breakfast, Dessert
- Method: Stovetop
- Cuisine: Moroccan/Mediterranean
Ingredients
Batter Ingredients
- 2 cups fine semolina (300 g)
- 1/4 cup all-purpose flour (35 g)
- 2 1/4 teaspoons instant yeast (1 packet, 7 g)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 3/4 cups warm water (650 ml)
To Serve
- 3 tablespoons melted butter (optional)
- 3 tablespoons honey (optional)
Instructions
- Blend the batter: Add the semolina, all-purpose flour, instant yeast, baking powder, salt, and warm water into a blender. Blend thoroughly for about 1 minute until the mixture becomes completely smooth and lightly frothy with a thin consistency similar to drinkable yogurt.
- Rest the batter: Cover the batter loosely with a lid or cloth and let it ferment at room temperature for 20 to 30 minutes until the surface is dotted with tiny bubbles, indicating it's ready for cooking.
- Prepare the cooking surface: Heat a nonstick pan or a well-seasoned cast-iron skillet or griddle over medium heat. Then reduce heat to medium-low to allow the pancakes to steam gently rather than brown. Prepare a clean towel beside the stove for transferring cooked pancakes.
- Cook the baghrir: Stir the batter gently before ladling 1/8 cup portions onto the warm, dry pan without swirling or moving the pan. Immediately bubbles will form on the surface. Cook for about 1 to 2 minutes until the top is dry, matte, and covered entirely with small holes. Do not flip the pancakes.
- Cool the baghrir: Transfer cooked pancakes to the clean towel and let them air dry for 1 to 2 minutes before stacking. This step prevents the pancakes from sticking together.
- Finish and serve: Mix the melted butter and honey together, then drizzle over the warm baghrir or serve the mixture on the side as a dipping sauce. Enjoy warm.
Notes
- The batter should have a thin yogurt-like consistency for the best texture.
- Do not flip the pancakes during cooking; they only cook on one side to create the characteristic holes.
- Use a well-seasoned skillet or nonstick pan to prevent sticking.
- Resting the batter is essential for fermentation and hole formation.
- Serve with honey and melted butter for an authentic Moroccan experience, or try savory toppings as a variation.
