Easy Moroccan Semolina Pancakes (Baghrir) with Honey

Introduction

Immerse yourself in the delectable world of Moroccan cuisine with these tantalizing Easy Moroccan Semolina Pancakes (Baghrir)! Known for their fluffy texture and delicate honey glaze, these pancakes are a beloved breakfast staple in Morocco. With this simple recipe, you can savor the authentic flavors of Morocco in the comfort of your own home.

Ingredients

For the Pancakes:

• 2 cups fine semolina flour
• 1/2 teaspoon salt
• 1 teaspoon active dry yeast
• 1 teaspoon sugar
• 2 cups warm water

For the Honey Glaze:

• 1 cup honey
• 1/2 cup water
• 1/4 teaspoon ground cinnamon

Steps

1. Combine Dry Ingredients: Whisk together the semolina flour and salt in a large bowl.
2. Activate Yeast: In a separate bowl, combine the warm water, sugar, and yeast. Let the mixture rest for 5 minutes, or until the yeast becomes foamy.
3. Make the Batter: Add the foamy yeast mixture to the dry ingredients and stir until a smooth batter forms. Cover the bowl with plastic wrap and let the batter rise in a warm place for 1 hour, or until doubled in size.
4. Prepare the Honey Glaze: In a small saucepan, combine the honey, water, and cinnamon. Bring to a simmer over medium heat, stirring occasionally. Once the glaze is smooth, remove from heat and let cool slightly.
5. Cook the Pancakes: Heat a lightly oiled skillet or griddle over medium heat. Pour 1/4 cup of batter into the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form and the edges are golden brown. Flip the pancakes and cook for an additional 1-2 minutes.
6. Serve and Enjoy: Drizzle the warm pancakes with the honey glaze and serve immediately.

Tips

• For a crispier pancake, cook the batter for a few seconds longer before flipping.
• Add a dash of vanilla extract or rose water to the batter for extra flavor.
• Serve the pancakes with fresh fruit, whipped cream, or yogurt for a complete breakfast.

FAQs

Q: Can I use regular flour instead of semolina flour?
A: No, semolina flour gives these pancakes their unique texture and should not be substituted.

Q: How can I make the pancakes gluten-free?
A: Replace the semolina flour with a gluten-free flour blend.

Q: Can I make the pancakes ahead of time?
A: Yes, the batter can be made up to 24 hours in advance. Cover and refrigerate the batter until ready to cook.