Baghrir

Ingredients

Batter

• 250 gfine semolina
• 80 gplain flour
• 7 ginstant yeast
• 1 tspbaking powder
• 1 tspsugar
• 1 tspsalt
• 700 mlwarm water

To serve

• 80 gbutter, melted
• 150 ghoney, warmed

Directions

1. Blend the semolina, flour, yeast, baking powder, sugar, salt and warm water in a blender for a full 2 minutes. A blender rather than a whisk is what gives the smooth, aerated batter the holes depend on.
2. The batter should be very thin, like single cream. If it is thicker than that, add water — thick batter gives few holes and a doughy pancake.
3. Cover and leave 45 minutes until the surface is covered in fine bubbles.
4. Heat a non-stick pan over medium heat. Use no oil at all: greased pans slide the batter and stop the holes forming.
5. Stir the batter gently, then pour a small ladleful into the centre and let it spread on its own into a round. Do not tilt the pan or spread it with the ladle.
6. Cook on one side only, 2–3 minutes. Holes will open across the surface from the outside in. It is done when the entire top is set and matt with no wet centre remaining — the thousand holes must open all the way to the middle before you take it off.
7. Lift onto a cloth in a single layer. Stacking them while hot makes them stick together into a solid block.
8. Dip in melted butter mixed with warm honey, or pour it over, and eat warm with mint tea.

Technique

• Never turn a baghrir. It cooks on one side, and the holed surface is the top.
• If holes are not forming: the batter is too thick, the pan is too cool, or the batter under-rested. Adjust one at a time.
• The first one is usually a failure while the pan finds its temperature. This is normal and not a reason to change the batter.

Substitutions

• All fine semolina and no flour gives a more traditional, slightly coarser pancake.
• Butter and honey can be replaced with amlou, the argan and almond paste.

Variations

• Baghrir served with a butter and honey syrup poured over rather than dipped.
• A savoury version eaten with a bowl of harira.

History

The thousand holes come from a yeasted semolina batter cooked on one side only; the Amazigh pancake soaks up melted butter and honey.

Frequently asked questions

What is Baghrir?

Baghrir is a breakfast from Morocco: spongy thousand-hole semolina pancakes soaked in melted butter and honey. The thousand holes come from a yeasted semolina batter cooked on one side only; the Amazigh pancake soaks up melted butter and honey.

How long does Baghrir take to make?

Baghrir takes 15 min plus 45 min rising of preparation and 25 min of cooking. The recipe makes about 14 pancakes. It is rated medium to make.

What can I substitute in Baghrir?

Yes, within limits. All fine semolina and no flour gives a more traditional, slightly coarser pancake. Butter and honey can be replaced with amlou, the argan and almond paste.

What is the most important thing to get right in Baghrir?

Blend the semolina, flour, yeast, baking powder, sugar, salt and warm water in a blender for a full 2 minutes. A blender rather than a whisk is what gives the smooth, aerated batter the holes depend on.