Ingredients
- For the dough:
- 500 g of “semouline” (extra-fine semolina found in specialized stores)
- 80 cl of lukewarm water
- 2 sachets of baking powder
- 1 sachet of dehydrated baker’s yeast
- 1 tbsp. teaspoon of salt
- 1 egg
- For the topping:
- 100 g of honey
- 100 g butter
-
Preparation
Baghrirs are a specialty of Moroccan pancakes very popular for dessert but also for breakfast or even as a snack. They are generally topped with a mixture of butter and honey, but nothing prevents them from being garnished with jam or another treat…They owe their nickname “thousand-hole pancakes” to the multitude of small craters that form on the surface. reaction linked to the use of yeast.
Traditionally served as a dessert on the Muslim New Year (1st Muharram), they are also very popular during Ramadan, after the end of the fasting day.
Here is a recipe (for around fifteen Baghrirs – pancakes with a thousand holes)
Warm the 80cl of water in a saucepan. Take the bottom of a glass to dilute the baker’s yeast.
Pour the lukewarm water into a basin with the salt and the egg. Beat this mixture with a whisk. Add the semolina while continuing to beat. Then add the yeast and mix again vigorously.
Let the dough rest at room temperature for 1 hour, covering the bowl with a clean cloth.
Heat a flat-bottomed non-stick frying pan and lightly grease it with oil.
Pour a small ladle of batter into the hot pan and spread lightly to obtain a pancake about fifteen centimeters in diameter.
Let it cook over low heat until the surface is soft
completely captured. Baghrirs are cooked on one side only.
Remove the pancake with a spatula and place it on a
pastry rack. Proceed in the same way until the batter is used up, avoiding stacking the pancakes while hot to prevent them from sticking together.
Preparation of the Baghrirs topping – thousand-hole pancakes:
In a saucepan, melt the butter, add the honey and mix.
Arrange the baghrirs while still warm in a serving dish, top them generously with the butter-honey mixture.
