Discover the magic of Morocco with homemade baghrir pancakes
Moroccan baghrir, known as "hole pancakes," offers a culinary journey to the sunny Maghreb. Their fluffy texture, unique appearance, and subtle taste make this dish a favorite among enthusiasts of exotic flavors.
Baghrir, also known as "hole pancakes," is one of the most distinctive dishes of Moroccan cuisine. Its light, fluffy texture and delicate, slightly nutty flavor make it beloved by both Moroccans and tourists from around the world.
Baghrir - a traditional Moroccan dish
Baghrir stands out due to its exceptional structure—hundreds of small holes that form during cooking, which perfectly absorb toppings like honey or butter. This traditional dish is an essential part of Moroccan cuisine, often served during family breakfasts, gatherings, or celebrations.
Baghrir not only attracts with its appearance, but it is also an excellent example of Moroccan hospitality and love for culinary art. It's important to note that preparing baghrir requires some patience and the right proportions of ingredients, but the end result will delight any food lover.
Recipe for baghrir
Preparing baghrir, known as Moroccan pancakes, is simpler than it might seem. With the right ingredients and a few key tips, you can create perfect pancakes in your kitchen. Here's a tried-and-tested recipe for baghrir that guarantees excellent results.
Ingredients:
- 1 cup semolina
- 1/2 cup all-purpose flour
- 2 cups warm water
- 1 teaspoon instant yeast
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
Preparing baghrir:
- Prepare the batter: In a large bowl, combine semolina, flour, yeast, baking powder, salt, and sugar. Gradually add warm water while mixing until you achieve a smooth, liquid consistency without lumps. You can use a blender for a uniform texture.
- Time for fermentation: Cover the bowl with a clean cloth and leave the batter for about 30 minutes in a warm place until small bubbles form on the surface.
- Cooking hole pancakes: Preheat a dry, nonstick pan over medium heat. Pour small portions of the batter to form round pancakes. Cook on one side only until characteristic holes appear on the surface and the batter is no longer raw.
Tips:
- To get perfectly even baghrir, do not mix the batter after fermentation.
- Do not grease the pan—baghrir is cooked on a dry surface.
- Serve the pancakes immediately after preparation to ensure they are warm and soft.
