Baghrir is my favorite kind of pancakes, it has nothing to do with the typical American pancakes! Moroccan pancakes AKA baghrir are more spongy, bubbly and tender… They are usually served with honey and a cup of Moroccan mint tea.
So while checking the net, I saw that people tend to use flour or milk in their recipes and so it’s clearly showing in the pictures… As a result, the baghrir’s texture is more likely to be, flat, unbubbly enough and somehow mushed up!
So I wanted to share with you my mom’s special recipe using only semolina and water. it’s 100% guarenteed!
Cook Time: 30 minutes Resting time: 30 minutes
- 3 cups fine semolina
- 4 cups tepid water ( between warm & cold)
- 1 tsp yeast
- 2 tsp baking powder
- pinch of salt
- 1 egg
- In a blender, add all the ingredients and mix until smooth.
- Pour the mixture in a bowl and let it rest for 30 min ( because it has yeast in it)
- Heat a non stick pan over medium heat, then pour the batter in the middle and tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook until the baghrir’s surface looks dry.
- Serve with honey! besseha
PS: These are my advices for a better Baghrir!
- While mixing the ingredients, add the dry ingredients first.
- Watch out the room’s temperature when the batter is resting, it has to be normal!
- Try to fastly cook the Baghrir, the more time you take the less bubbly they will be!
- Avoid stacking the hot baghrirs, wait until they cool down so that they won’t stick together!