Baghrir is one of the great joys of a morning breakfast or a Ramadan table. What makes it special are those little holes that cover the whole surface, letting it soak up the honey-butter mix like a sponge. When the holes appear, you know the batter is just right.

The recipe relies on fine semolina and a good blitz in the blender until the batter is smooth and pourable. The secret is letting the batter rest and ferment, and using a pan that’s hot enough for all the holes to open up at once.

Moroccan Baghrir, the Soft and Foolproof Thousand-Hole Pancakes

Spongy Moroccan semolina pancakes cooked on one side only, so hundreds of tiny holes form across the top. They're served hot, drenched in a honey-and-butter mix.

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مدة التحضير 15

مدة الطهي 20

الوقت الكلي 35

عدد الحصص: 4 people

Ingredients Method Notes

المقادير

2 cups fine semolina
1/2 cup flour
1 tablespoon instant yeast
1/2 teaspoon baking powder
1 teaspoon sugar
A pinch of salt
About 3 cups warm water
To serve: honey + melted butter

Method

Put the semolina, flour, yeast, baking powder, sugar, and salt into the blender.
Add the warm water gradually and blend well until you have a pourable, perfectly smooth batter with no lumps.
Cover the batter and let it rest for 20 to 30 minutes, until it starts to ferment and bubbles appear on the surface.
Heat a non-stick pan, pour in a ladleful of batter without spreading it, and let it cook on one side only.
Once the holes form and the top is dry, lift out the baghrir without flipping it, then repeat until the batter is used up.
Stir the honey into the melted butter, warm it slightly, then serve the baghrir hot, dipped in or drizzled with the mixture.

ملاحظات

If the holes don't appear, the batter is either too thick (add water) or the pan isn't hot enough.
Never flip the baghrir; it cooks on one side only.
Serve it fresh the same day, it's best while hot.

Frequently asked questions

Why aren't there any holes in my baghrir?

The most common reasons are a batter that's too thick, inactive yeast, or a pan that's too cold. Adjust the batter so it's nice and pourable, and make sure the pan is hot.

Do I need an electric blender?

A blender guarantees a smooth, lump-free batter, so it's preferred, but you can also mix well by hand and then strain the batter.

What is baghrir served with?

Traditionally with a honey-and-butter mix, but you can also serve it with jam or cheese, depending on your taste.

Photo: Wikimedia Commons — CC BY-SA

Moroccan Baghrir, the Soft and Foolproof Thousand-Hole Pancakes