Serves 4
60 min
Baghrir (North African Semolina Pancakes)
Recipe GLPRedf95c77e8ca4c
Baghrir are traditional North African pancakes with a distinctive honeycomb texture created by the rising fermentation process. Made from a simple batter of semolina, all-purpose flour, yeast, and egg, these soft, spongy pancakes are served warm with melted butter and honey drizzled over the top. Light and airy, they're perfect for breakfast or a sweet treat.
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Ingredients
3 cups Warm water (100°F to 110°F)
2 cups Fine semolina flour
½ cup All-purpose flour
1 tablespoon Granulated sugar
1 tablespoon Instant yeast
1 teaspoon Baking powder
1 teaspoon Kosher salt
1 Large egg
¾ cup Unsalted butter, melted
½ cup Honey
¼ teaspoon Kosher salt (for honey mixture)
Directions
In a large mixing bowl, combine the warm water, semolina flour, all-purpose flour, sugar, instant yeast, baking powder, salt, and egg. Stir with a wooden spoon or whisk until the mixture is smooth and completely combined, about 2 minutes. The batter should be thin and pourable, similar to a crepe batter.
Cover the bowl loosely with a clean kitchen towel or plastic wrap. Let the batter rest at room temperature (about 160°F) for 30 to 40 minutes. During this time, the yeast will activate and create bubbles throughout the batter, giving it a light, airy texture. You'll notice the surface becoming speckled with tiny holes.
While the batter rests, prepare the honey butter sauce. In a small saucepan over medium heat, combine the melted unsalted butter, honey, and salt. Stir gently until warm and well blended, about 2 to 3 minutes. Keep warm on low heat or set aside.
Heat a large nonstick skillet or crepe pan over medium heat. Lightly brush the surface with melted butter. Pour about 1/4 to 1/3 cup of batter into the center of the pan, tilting and swirling to spread it into a thin circle about 6 to 8 inches in diameter. The batter should be thin enough to see the pan bottom through it.
Cook the pancake for 1 to 2 minutes without flipping. Do not disturb it. As it cooks, the batter will bubble and the surface will develop small holes characteristic of baghrir. The bottom should remain pale and not brown significantly; it will have a light golden color.
Once the surface appears mostly set with visible holes and the bottom is light golden, transfer the baghrir to a warm serving plate. Repeat with the remaining batter, brushing the pan lightly with melted butter between each pancake. Stack the finished pancakes on the serving plate, keeping them warm.
Serve the baghrir warm. Drizzle generously with the warm honey-butter sauce, allowing it to soak into the honeycomb holes. Serve immediately while still warm and soft.
