These are not your regular pancakes and they’re delicious. They’re called Baghrir, they’re from Morocco and other north African countries. They are made from semolina and they have these tiny holes on the surface because dry yeast is used. They’re super fluffy and light and the holes are perfect for soaking up whatever you decide to serve them with. You can use syrup, jam, or any spread.
HOW TO MAKE THEM
- First, in a blender, add semolina, plain flour, dry yeast, salt, sugar, and water. Blend until combined. The batter should be thin, more like a crepe than a pancake.
- Add to a bowl and mix in baking powder and vinegar. You can also mix in a pinch of turmeric for more yellow color. Cover and let it rest for about 10/15 minutes.
- Heat up some olive oil in a pan, and pour a small ladle of the batter in the center of the pan (this is because the batter is thin, more like a crepe than a pancake, so in the middle, it will keep the round shape and not go into the sides.)
- Cook on low/medium heat, you will see bubbles form, and when the batter is all absorbed they are ready. Unlike regular pancakes, you do not cook them on both sides.
Serve with syrup, jam, or your favorite toppings.
DID YOU MAKE THIS RECIPE?
Please let me know how it turned out! Leave a comment below, give it a rating or share your recreation on Instagram and tag me at @recipesandplaces or use the hashtag #recipesandplaces
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Baghrir: Moroccan Semolina Pancakes
Light and fluffy semolina pancakes
Ingredients
- 100 g semolina
- 50 g plain flour
- 1/2 tsp dry yeast
- 1/2 tsp sugar
- 1 tsp baking powder
- 1/2 tbsp apple cider/ white vinegar
- a pinch of salt
- a pinch of turmeric optional
- 300 ml water
Instructions
- In a blender, add semolina, plain flour, dry yeast, salt, sugar, and water. Blend until combined. The batter should be thin, more like a crepe than a pancake. Add to a bowl and mix in baking powder and vinegar. You can also mix in a pinch of turmeric for more yellow color. Cover and let it rest for about 10/15 minutes.
- Heat up some olive oil in a pan, and pour a small ladle of the batter in the centre of the pan (this is because the batter is thin, more like a crepe than a pancake, so in the middle it will keep the round shape and not go into the sides.)
- Cook on low/medium heat, you will see bubbled form, and when the batter is all absorbed they are ready. Unlike regular pancakes you do not cook it on both sides.
- Serve with syrup, jam or your favourite toppings.
Tried this recipe?Let us know how it was!
