These soft Moroccan pancakes are called “baghrir” or pancakes with thousand holes because of their porous, spongy texture. They are made of fine semolina and taste very much like…muffins. However, there are three novelties to know about this recipe beforehand: they include both baking powder and yeast, they are cooked only on one side and all ingredients must be at room temperature. Serve with home-made Moroccan honey and butter syrup.
- 1 cup extra-fine semolina
- 1 teaspoon baking powder
- 1 teaspoon sugar
- ¼ teaspoon salt
- 1/2 teaspoon dry yeast
- 1 egg
- 1 cup milk
For the syrup
- 1/8 cup butter
- ¼ cup honey
First, prepare the syrup. Place the honey and butter in a small saucepan and heat until they boil, stirring constantly. Set aside.
Sift together the dry ingredients: semolina, baking powder, sugar, salt and yeast in a large bowl.
Place the egg and milk in a blender and mix for about 30 second until smooth and frothy.
Carefully add the dry mix into the wet mix mixing all the time until completely smooth.
Cover the batter and let sit for at least 2 hours. It should rise and become bubbly.
Heat a pan over medium heat and grease it.
Pour ¼ cupful onto the pan and cook until dry, porous and light brown. Don’t turn the pancake, it is cooked only on one side. Continue with the remaining batter.