- 250 gr of fine semolina
- 4 tablespoons plain flour (40 gr)
- 2 tablespoons caster sugar
- 1 heaped teaspoon active dry yeast
- ½ teaspoon salt
- 500 ml warm water
- 2 teaspoons baking powder
- In a blender put the semolina, flour, sugar, yeast and salt. Add the warm water and blend until there are no lumps and the batter is smooth.
- Add the baking powder and blend again for a few seconds. Leave the batter for 30 minutes to allow the yeast to proof and blend again for a few seconds.
- Grease a non-stick pan and place it over medium high heat. Wait for the pan to be hot to start baking the pancakes, otherwise you won’t get many holes on your pancakes.
- Place a small amount of batter (as you would for any pancake) and leave the pancake until it dries out. As soon as you place the batter on the pan, the batter should start bubbling and drying out. Once the baghrir is no longer wet (it takes about a minute), it will mean that it is cooked. The baghrirs are cooked only on one side. Never flip them while baking them as you will loose the holes.
- Repeat until you’ve used all the batter.
- If you don’t have a blender place all the ingredients in a large bowl and use an electric whisk instead of a blender.
- If no bubbles start popping when baking the pancakes, it is most likely that the batter is too thick. In that case, add a couple of tablespoons of warm water and leave the batter rest for an extra 15 minutes.
- Don’t pile up your Moroccan pancakes while they are still hot, as they will stick to each other. If you want to pile them when they are hot, separate them with a tissue.
- Serve hot and top your baghrirs with anything yummy, pretty much like with any other pancake!
- The traditional topping for baghrir in Morocco is melted honey and butter syrup. To make the syrup, heat equal portions of honey and butter until melted. You could also add some drops of orange blossom water to the syrup.