Moroccan · PANTRYHOP RECIPE
Baghrir (thousand-hole semolina pancakes)
40 minutes · 4 servings · vegetarian
These spongy semolina pancakes are a well-known Moroccan breakfast staple.
Ingredients
Check you have the quantities below.
- 2 cups fine semolina
- 1/2 cup all-purpose flour
- 2 1/2 cups warm water
- 2 tsp active dry yeast
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tbsp sugar
Let’s make it
- Blend semolina, flour, water, yeast, baking powder, salt, and sugar until smooth.
- Rest the batter 20 minutes until lightly bubbly.
- Heat a nonstick skillet over medium. Pour in small rounds without spreading.
- Cook only on one side until the surface sets and holes appear, about 2–3 minutes.
- Serve warm with melted butter and honey.
Kids can watch the bubbles form and spoon honey over the pancakes at the table.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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