Baghrir (Thousand-Hole Semolina Pancakes)
Why this recipe works
- One-sided cooking: Cooking the pancakes without flipping preserves the open honeycomb surface that makes baghrir distinctive.
- Simple batter: Semolina, flour, yeast and warm water create a light, pourable batter with enough structure to hold the tiny holes.
- Soaks up the topping: The spongy texture absorbs melted butter and honey, giving each pancake a soft, sweet finish.
Get the most out of this recipe
Timing notes
- Rest until aerated: The batter should look lightly foamy and bubbly before cooking; if the room is cool, it may need a little longer than the stated resting time.
- Best served warm: Baghrir are at their softest when served soon after cooking, while the butter and honey can still soak into the open holes.
Texture tips
- Blend until smooth: A fully blended batter helps the pancakes spread evenly and form a fine, even honeycomb.
- Avoid stacking tightly: Keep the pancakes in a single layer where possible so the surface holes stay open rather than steaming shut.
Common mistakes
- Pan too hot or too cool: A pan that is too hot can set the surface before the holes form; too cool and the pancake may stay wet. Aim for steady medium heat.
- Flipping the pancake: Baghrir should not be flipped. The top needs to dry out naturally so the porous surface remains open.
Make-ahead tips
- Reheat gently: Warm cooked baghrir briefly in a dry nonstick pan over low heat, or use a 160°C (320°F) oven until just warmed through.
- Freeze with separation: Freeze cooled pancakes with baking paper between them so they can be defrosted individually without damaging the delicate surface.
Equipment you'll need
Ingredients
Batter
To serve
Instructions
- Put the warm water in a blender, add the yeast, then tip in the semolina, plain flour and salt. Blend for 30 to 45 seconds until completely smooth and pourable, scraping down if needed. Pour into a bowl.
- Cover and leave the batter to rest at room temperature until slightly foamy and aerated. It should look bubbly on the surface and feel lighter when stirred. This usually takes about 20 minutes.
- Meanwhile, melt the butter gently in a small saucepan, then stir in the honey until combined. Keep warm over a very low heat so it stays fluid. Do not let it boil.
- Heat a nonstick frying pan over medium heat until evenly hot. Stir the batter once, then ladle in enough to make a pancake about 10 to 12 cm across; it should spread on its own. Cook on one side only for 2 to 3 minutes, until the surface is covered in holes and looks dry with no wet batter remaining.
- Lift the baghrir out carefully and set on a plate, hole-side up, then repeat with the remaining batter. Serve warm, spooning over the butter and honey so it soaks into the honeycomb. If you are stacking, keep them in a single layer where possible so the holes stay open.
Recipe notes
Tips
- For the best honeycomb, make sure the pan is evenly hot before the first pancake, then keep the heat steady so the surface dries as the holes form.
- Do not flip baghrir: cooking on one side keeps the holes open and ready to soak up the butter and honey.
- If you are serving anyone who is pregnant, elderly, or immunocompromised, use pasteurised butter and ensure the pancakes are cooked until the surface is fully dry.
Substitutions
- Replace Plain flour with gluten-free plain flour blend for a gluten-free version, keeping the batter pourable with a splash more Water if needed.
- Replace Honey with Maple syrup for a different sweetness and a slightly lighter finish.
- Replace Unsalted butter with Plant-based butter to keep the topping dairy-free.
Storage
- Refrigerate up to 2 days
- Cool completely, then store the pancakes in an airtight container in the fridge. Reheat in a dry nonstick pan over low heat for 30 to 60 seconds per side, or warm in a 160°C (320°F) oven for 5 to 8 minutes. Freeze with baking paper between pancakes, then defrost and reheat as above.
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Recipe overview
- Servings: 4 servings
- Yield: baghrir pancakes
- Total time: 50min (20min active)
- Difficulty: Medium
- Cuisine: Moroccan
-
Allergens:
Gluten Milk Wheat
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