Baghrir: The Fluffy Moroccan Pancake with a Thousand Holes, Check oit out Now 2025!
Introduction
Welcome to Gourmandises by Nora, where we celebrate the art of cooking and the joy of sharing delicious recipes! Today, we’re exploring Baghrir, a beloved Moroccan pancake known for its unique texture and irresistible flavor. Often referred to as the “thousand-hole pancake,” Baghrir is a light, spongy treat that’s perfect for breakfast or dessert. For step-by-step video tutorials, don’t forget to visit our YouTube channel, Gourmandises by Nora, and follow us on Instagram (@gourmandisesbynora) for daily culinary inspiration!
What Is Baghrir?
Baghrir is a traditional Moroccan pancake made from a simple batter of semolina, flour, yeast, and water. What sets it apart is its distinctive spongy texture, characterized by thousands of tiny holes that form on the surface as it cooks. These holes are perfect for soaking up melted butter and honey, making every bite a delightful combination of sweetness and richness.
Why You’ll Love Baghrir
- Light and Fluffy: The airy texture of Baghrir makes it a delightful alternative to regular pancakes.
- Quick and Easy: With just a few basic ingredients, you can whip up a batch in no time.
- Versatile: Enjoy it sweet with honey and butter, or savory with cheese and herbs.
- Crowd-Pleaser: Its unique appearance and delicious taste make it a hit with both kids and adults.
Ingredients You’ll Need
For the batter:
- 1 cup fine semolina
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp dry yeast
- 1/2 tsp salt
- 2 cups warm water
- 1 tsp sugar
For serving:
- Butter (melted)
- Honey or maple syrup
- Optional: Orange blossom water or jam
Step-by-Step Instructions
- Prepare the Batter: In a blender, combine the semolina, flour, baking powder, yeast, salt, sugar, and warm water. Blend until the batter is smooth and slightly frothy. Let it rest for 15-20 minutes to allow the yeast to activate.
- Cook the Baghrir: Heat a non-stick skillet over medium heat. Pour a ladleful of batter into the pan, swirling it gently to form a round pancake. Cook only on one side until the surface is covered with tiny holes and the edges are set. Avoid flipping the pancake—Baghrir is traditionally cooked on one side only.
- Serve Warm: Stack the cooked Baghrir on a plate and drizzle generously with melted butter and honey. For an extra touch of flavor, add a splash of orange blossom water or your favorite jam.
Tips for Perfect Baghrir
- Use a Non-Stick Pan: This ensures the pancakes cook evenly and don’t stick.
- Blend Thoroughly: A smooth batter is key to achieving the signature holes.
- Rest the Batter: Allowing the batter to rest helps activate the yeast and creates a lighter texture.
- Serve Immediately: Baghrir is best enjoyed fresh and warm.
The Cultural Significance of Baghrir
Baghrir is a staple in Moroccan households, often enjoyed during breakfast or as a snack. It’s particularly popular during Ramadan, where it’s served to break the fast alongside other traditional dishes. Its light and airy texture makes it a comforting and satisfying treat after a long day of fasting.
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Conclusion
Baghrir is more than just a pancake—it’s a celebration of Moroccan culinary heritage. With its unique texture and versatile flavor, it’s a dish that’s sure to impress. Try making it at home and share your results with us. Happy cooking!
for furthur clarification you can watch how it is being made in this video:
