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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 minutes
مدة الطهي 20 minutes
الوقت الكلي 35 minutes
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
 

  1. Put the semolina, flour, yeast, baking powder, sugar, and salt into the blender.
  2. Add the warm water gradually and blend well until you have a pourable, perfectly smooth batter with no lumps.
  3. Cover the batter and let it rest for 20 to 30 minutes, until it starts to ferment and bubbles appear on the surface.
  4. Heat a non-stick pan, pour in a ladleful of batter without spreading it, and let it cook on one side only.
  5. Once the holes form and the top is dry, lift out the baghrir without flipping it, then repeat until the batter is used up.
  6. 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.