Baghrir (Algerian Semolina Pancakes) (ريرغب)
The Quirky Foodster Team
Ingredients
- Fine semolina — 250 g (1 1/2 cups)
- All-purpose flour — 60 g (1/2 cup)
- Instant yeast — 7 g (2 1/4 tsp)
- Baking powder — 5 g (1 tsp)
- Salt — 3 g (1/2 tsp)
- Warm water — 500 ml (2 cups)
- Honey, to serve — 60 g (3 tbsp)
- Butter, melted, to serve — 40 g (3 tbsp)
Method
- Blend semolina, flour, yeast, baking powder, salt and warm water until completely smooth.
- Cover and let the batter rest for 25-30 minutes until bubbly and slightly risen.
- Heat a non-stick pan over medium heat, without oil.
- Ladle a portion of batter into the pan and cook on one side only, without flipping, until the surface is covered in small holes and fully set.
- Remove and repeat with the remaining batter, stacking the cooked pancakes.
- Serve warm, drizzled with honey and melted butter.
Introduction: Soft, spongy semolina pancakes covered in a thousand tiny holes, perfect for soaking up honey and melted butter.
Cultural Background: Baghrir is known as the ‘thousand-hole pancake’ and is a beloved Algerian breakfast, especially popular at the table for iftar during Ramadan when something light and comforting is welcome.
Tips: The batter should be quite thin, similar to crepe batter, for the characteristic holes to form. Cook only on one side — baghrir is never flipped.
Variations: Serve with a mix of honey and melted butter known as ‘smen and asel’ for a richer topping. Top with jam for a fruitier version.
Vegetarian/Vegan: Naturally vegetarian. For a vegan version, replace butter with a plant-based alternative and use a plant-based sweetener instead of honey.
Serving Suggestions: Serve warm with mint tea for a classic Algerian breakfast.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat briefly in a covered pan over low heat, or microwave for 15-20 seconds.
Nutrition: 240 kcal | Protein 6g | Carbs 42g | Fat 6g
FAQs:
Q: Why don’t my pancakes develop holes?
A: This usually means the batter is too thick, or the pan isn’t hot enough — thin the batter slightly and ensure even medium heat.
Q: Can baghrir be frozen?
A: Yes, freeze cooled pancakes with parchment between layers, and reheat directly from frozen in a covered pan.
- Fine semolina — 250 g (1 1/2 cups)
- All-purpose flour — 60 g (1/2 cup)
- Instant yeast — 7 g (2 1/4 tsp)
- Baking powder — 5 g (1 tsp)
- Salt — 3 g (1/2 tsp)
- Warm water — 500 ml (2 cups)
- Honey, to serve — 60 g (3 tbsp)
- Butter, melted, to serve — 40 g (3 tbsp)
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