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Several baghrir drizzled with honey surrounding a bowl of the honey and butter mixture with a honey dipper on a platter.
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5 from 1 vote

Baghrir: "Thousand Hole" Semolina Pancakes

Made from a thin, yeasted semolina batter that's blended smooth and left to ferment until bubbly, they cook in just a minute or two on a single side, and as they set, tiny holes bloom across the surface.
Prep Time5 minutes
Cook Time20 minutes
Resting Time30 minutes
Course: Breakfast, Dessert
Cuisine: Moroccan/Mediterranean
Diet: Vegetarian
Servings: 16 small pancakes
Author: Omayah Atassi

Ingredients

  • 2 cups fine semolina (300 g)
  • 1/4 cup all-purpose flour (35 g)
  • 2 1/4 teaspoons instant yeast (1 packet, 7 g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 3/4 cups warm water (650 ml)
  • 3 tablespoons melted butter, to serve (optional)
  • 3 tablespoons honey, to serve (optional)

Instructions

  • Blend the batter. Add the semolina, flour, yeast, baking powder, salt, and warm water to a blender. Blend for about 1 minute, until the batter is completely smooth and lightly frothy. The batter should be thin, similar in texture to drinkable yogurt.
  • Rest the batter. Cover the batter loosely (either in a bowl or the blender), and let it rest for 20 to 30 minutes, until the surface is dotted with tiny bubbles.
  • Get ready. Heat a nonstick pan or a well-seasoned cast-iron skillet or griddle over medium heat, then reduce the heat to medium-low so the pancakes steam gently instead of browning. Lay out a clean towel on the counter next to the stove.
  • Cook the baghrir. Give the batter a gentle stir. Ladle 1/8 cup pools of batter into the warm dry pan without swirling or moving the pan. Bubbles will form right away. Cook until the top looks dry and matte and is completely covered in holes, about 1–2 minutes. Do not flip.
  • Cool the baghrir. Transfer the cooked baghrir to a clean towel and let them air-dry for a minute or two before stacking. This helps prevent them from sticking together. Repeat this process with remaining batter.
  • Finish and serve. Stir together the melted butter and honey, then pour it over the warm baghrir, or serve it on the side for dipping.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the honey used in this recipe.
  • To Use Active Dry Yeast: Bloom it in 1/4 cup of the warm water for about 10 minutes, or until it forms bubbles. Combine with the remaining ingredients in the blender.
  • To yield baghrir with small, finer holes, keep the heat moderate and don’t let the batter over-ferment. The bottoms should stay pale to very lightly blonde, not deeply golden.
  • To prevent the pancakes from sticking together, let them cool slightly on a towel before stacking them up.
  • The pancake batter is naturally vegan. The traditional topping is a combination of honey and butter. Swap plant-based alternatives of your choice for the topping to keep it vegan. 

Nutrition

Calories: 118.7kcal | Carbohydrates: 20.7g | Protein: 3.6g | Fat: 2.5g | Saturated Fat: 1.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.7g | Trans Fat: 0.1g | Cholesterol: 5.6mg | Sodium: 119.3mg | Potassium: 59.8mg | Fiber: 1.3g | Sugar: 3.2g | Vitamin A: 65.6IU | Vitamin C: 0.02mg | Calcium: 21.2mg | Iron: 1.1mg

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