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Traditional Moroccan Baghrir (Thousand-Hole Spongy Semolina Pancakes with Honey-Butter Sauce)
Morocco's iconic 'thousand-hole' griddle pancakes: light, spongy semolina and yeast crumpets cooked strictly on one side until thousands of tiny bubbles burst across the surface, served drenched in melted butter and warm honey.
Prep
10 min
Cook
15 min
Total
25 min
Ingredients
servings
6
- Fine durum semolina250 g
- All-purpose flour50 g
- Lukewarm water500 ml
- Active dry yeast7 g
- Baking powder10 g
- Sugar1 tsp
- Butter for warm sauce60 g
- Pure liquid honey80 g
- Pinch of salt3 g
Preparation Steps
1
Combine fine semolina, flour, yeast, baking powder, sugar, salt, and lukewarm water in a blender. Blend on high speed for 2 minutes into a smooth frothy batter. Rest 15 minutes.
2
Heat a dry non-stick skillet over medium heat (no oil/butter!). Pour a ladle of batter into the center. Cook undisturbed for 2 minutes as hundreds of honeycomb holes burst and top dries completely. Never flip! Transfer to a clean towel.
3
Melt butter and honey together in a small saucepan. Drizzle warm honey-butter generously over the pancakes and serve warm with Moroccan mint tea.
Cooking Journal
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Nutrition Facts
per servingCalories
310
Protein
6.5g
Carbohydrates
48g
Fat
10.5g
Allergens
GlutenMilk
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional Middle Eastern & North African Gastronomic Archives / Public Domain Cookbooks (Historic Culinary Archives & Public Domain Heritage Collections)
Legal status: Public Domain (Traditional Heritage / CC0-compatible) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
