Traditional Moroccan Baghrir Recipe – Thousand-Hole Pancakes

Introduction

Baghrir, also known as thousand-hole pancakes, is a traditional Moroccan breakfast dish that enchants with its unique honeycomb-like texture and irresistible flavor. Originating in the Berber regions of Morocco, this culinary delight has become a beloved staple in households across the country and beyond. Baghrir's remarkable texture stems from its fermented batter, which undergoes a natural leavening process, creating countless tiny air pockets that give it its signature appearance. The result is a light, fluffy, and subtly tangy pancake that melts in the mouth. In this recipe blog, we will embark on a culinary journey to unravel the secrets of making authentic Moroccan Baghrir.

Ingredients

• 1 cup (125g) fine semolina flour
• 1/2 cup (60g) all-purpose flour
• 1 teaspoon instant yeast
• 1 teaspoon granulated sugar
• 1/2 teaspoon salt
• 2 cups (480ml) lukewarm water
• 1 tablespoon melted unsalted butter, plus extra for greasing the pan

Steps

1. In a large bowl, whisk together the semolina flour, all-purpose flour, instant yeast, granulated sugar, and salt.
2. Gradually add the lukewarm water while whisking continuously until a smooth, lump-free batter forms.
3. Cover the bowl with plastic wrap and let it rest in a warm place for 1 hour, or until the batter has doubled in size and become frothy.
4. Once the batter is fermented, stir in the melted unsalted butter.
5. Heat a lightly greased non-stick skillet or griddle over medium heat.
6. Pour about 1/4 cup of the batter onto the hot skillet and swirl it around to form a thin circle.
7. Cook for 2-3 minutes, or until the surface of the pancake is covered with small holes and the edges are slightly golden brown.
8. Flip the pancake and cook for another 1-2 minutes, or until golden brown on both sides.
9. Repeat the process with the remaining batter.
10. Serve the Baghrir hot with your favorite toppings, such as honey, butter, or jam.

Tips

• For a crispier texture, cook the Baghrir for a few seconds longer on each side.
• If the batter becomes too thick, add a little more water and whisk until smooth.
• If the batter becomes too thin, add a little more flour and whisk until smooth.
• Let the batter rest for at least 1 hour to ensure proper fermentation and a light and fluffy texture.
• Serve the Baghrir immediately for the best taste and texture.

FAQ

Q: What is the difference between Baghrir and other pancakes?
A: Baghrir is distinguished by its unique honeycomb-like texture, which is created by the fermentation process. This results in a light, fluffy, and slightly tangy pancake that is different from other types of pancakes.

Q: Can I make Baghrir ahead of time?
A: Yes, you can make Baghrir ahead of time and reheat them when ready to serve. To reheat, place the Baghrir in a preheated oven at 200°F (93°C) for 5-7 minutes, or until warm.

Q: How can I store Baghrir?
A: Store leftover Baghrir in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 1 week.