Moroccan pancakes (baghrir). Beghrir are tender, spongy, melt-in-your-mouth Moroccan pancakes made from semolina. Yeast in the crepe-like batter causes hundreds of bubbles to form and break on the surface of each pancake as it cooks. This gives beghrir its unique texture and appearance.

Make this recipe for a breakfast, snack, dessert, or iftar meal during Ramadan! Pancakes- Worldwide Breakfast, Dinner or Dessert of Champions Pancakes come in many different forms. Beghrir or baghrir are spongy, melt-in-your-mouth Moroccan pancakes made from a crepe-like semolina batter. You can have Moroccan pancakes (baghrir) using 7 ingredients and 4 steps. Here is how you cook that.

Ingredients of Moroccan pancakes (baghrir)

You need 200 g of all-purpose flour.
It's 200 g of semolina flour.
It's 1 of small packet of dry yeast.
You need 1 of egg.
Prepare 1 tbsp of sugar.
Prepare 1 tsp of salt.
You need 600 ml of water.

Light and tender, the pancakes are characterized by a unique honeycomb-like appearance. This is a result of yeast in the batter, which causes hundreds of bubbles to rise and break on the surface of the beghrir while it cooks. Baghrir is a Moroccan twist to the pancakes, but let me tell you it is very easy to make and very light. It is spongy to the point that when you drizzle it with honey it soaks up all the honey and becomes succulent and so delicious.

Moroccan pancakes (baghrir) step by step

Mix all the dry ingredients in a large ball than add the water while mixing and than throw everything in the mixer (the mix will not be thick as your usual American pancakes).
Cover it and leave it for 30 min.
Cook it on a non-stick pan on medium heat (cook on one side).
Serve it toped with melted butter and honey.

And it is so easy to make, much easier than the regular pancakes, let me show you. Growing up in Morocco, Moroccan pancakes - Baghrir or Beghrir in Moroccan - were my favorite crepes to eat. The fluffiness and lightness of these semolina pancakes are so addictive while their honeycomb texture with multiples holes allows for a perfect absorption of honey-and-butter toppings. The baghrir, this recipe of thick and soft pancakes of North African origin, composed of a mixture of durum wheat semolina with flour and baking powder and yeast. There are several ways to make baghrir depending on the country, but the recipes are all very similar. • In a blender insert the semolina, flour, sugar, yeast and salt.