Baghrir

Name: Baghrir
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12
Cuisine: Morocco
Ingredients: Fine semolina flour — 2 cups (250 g / 9 oz); Plain flour — 1/2 cup (60 g / 2 oz); Active dry yeast — 2 tsp; Baking powder — 1 tsp; Salt — 1/2 tsp; Warm water — 2.5 cups (600 ml / 20 fl oz); Honey and melted butter, to serve

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

30 min

Prep

20 min

Cook

Servings

Ingredients

Fine semolina flour — 2 cups (250 g / 9 oz)
Plain flour — 1/2 cup (60 g / 2 oz)
Active dry yeast — 2 tsp
Baking powder — 1 tsp
Salt — 1/2 tsp
Warm water — 2.5 cups (600 ml / 20 fl oz)
Honey and melted butter, to serve

Method

Combine the semolina flour, plain flour, yeast, baking powder, salt and warm water in a blender, blending until completely smooth.
Pour into a bowl, cover, and let rest in a warm place for 20–30 minutes until slightly bubbly.
Heat a non-stick frying pan over medium heat without any oil.
Pour a ladleful of batter into the pan, without spreading it, and cook without flipping for 2–3 minutes until the surface is covered in small holes and the pancake is set.
Remove and repeat with the remaining batter, stacking the cooked pancakes.
Serve warm, drizzled generously with honey and melted butter.

Introduction: A spongy, bubbly semolina pancake, often called ‘thousand hole’ pancake, soaked in honey and butter for a sweet breakfast or teatime treat.

Cultural Background: Baghrir’s distinctive porous surface, formed without ever flipping the pancake, makes it perfect for soaking up honey and melted butter, and it remains one of Morocco’s most recognisable breakfast foods.

Tips: The batter should be quite thin, similar to a crepe batter, for the characteristic holes to form properly. Never flip baghrir — it cooks entirely on one side, which is what allows the distinctive holes to develop on top.

Variations: Serve with jam instead of honey for a different topping. Add a pinch of saffron to the batter for a subtle colour and aroma.

Storage: Store cooled baghrir in an airtight container at room temperature for up to 1 day, or refrigerate for 2 days.

Reheating: Warm briefly in a microwave for 15–20 seconds, or in a covered pan over low heat.

Nutrition: Per serving (approx., 1 pancake with topping): 220 kcal, 4 g protein, 6 g fat, 38 g carbohydrate.

FAQs:

Q: Why is baghrir called ‘thousand hole’ pancake?

A: The batter’s specific hydration and leavening

Q: Can the batter be made ahead?

A: Yes, it can rest covered in the refrigerator for a few hours,