Moroccan Baghrir Recipe (Thousand Hole Pancakes with Honey & Butter)
Learn how to make authentic Moroccan Baghrir, the famous Thousand Hole Pancakes. Soft, spongy, and perfect with honey and butter, this easy recipe is ideal for breakfast or dessert!
Ingredients 🧾
- 1 cup fine semolina
- 1/2 cup all-purpose flour
- 1 tsp instant yeast
- 1 tsp baking powder
- 1 tsp sugar
- 2 cups warm water
- Butter and honey for serving
Instructions
- In a blender, combine semolina, flour, yeast, baking powder, sugar, and warm water. Blend until smooth.
- Let the batter rest for 30 minutes to allow the bubbles to form.
- Heat a non-stick pan over medium heat. Pour a ladle of batter and cook until holes appear and the top is dry. Do not flip.
- Stack the cooked Baghrir on a plate. Pour melted butter and honey over before serving.
- Enjoy immediately with Moroccan mint tea!
Tips & Tricks
- Use warm water, not hot, to activate yeast properly.
- Serve immediately; Baghrir is best soft and spongy.
- Add a few drops of orange blossom water for authentic Moroccan aroma.
FAQ ❓
- Can Baghrir be frozen?
- Yes, you can freeze cooked Baghrir in an airtight bag and reheat gently before serving.
- Can I make Baghrir without yeast?
- Yeast is essential for the holes; without it, pancakes won’t get the signature texture.