Middle Eastern & North African · Breakfast · Snack
Baghrir (Moroccan Thousand-Hole Pancakes)
بغرير (Baghrir)
Light, spongy semolina pancakes cooked on one side only so their tops bloom with hundreds of tiny holes, ready to soak up a thin glaze of warm honey. This lighter version uses just a touch of butter in the syrup and adds fresh berries on the side.
- Prep
- 40 min
- Cook
- 35 min
- Total
- 75 min
- Serves
- 6
Calories come from: Carbs 80% · Fat 9% · Protein 11%
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Ingredients
For 6 servings- 1 1/2 cups250 gfine semolina
- 1/2 cup60 gall-purpose flour
- 2 1/4 tsp (1 packet)7 ginstant yeast
- 2 tsp8 gbaking powder
- 2 tsp8 gsugar
- 1/2 tspsalt
- 2 1/2 cups600 gwarm water
- 1/4 cup84 ghoney
- 1 tbsp14 gbutter
- 1 tsp5 gorange blossom water (optional)
- 1 1/4 cups150 gfresh raspberries (optional)
Steps
- 1
Put the semolina, flour, yeast, sugar and salt in a blender.
- 2
Add the warm water and blend for 1 to 2 minutes until completely smooth and slightly frothy.
- 3
Cover the blender jug and leave the batter in a warm spot for 30 minutes until bubbles form on top.
- 4
Add the baking powder and blend for a few seconds to mix it in; the batter should be thin, like pouring cream.
- 5
Heat a non-stick frying pan over medium heat without any oil.
- 6
Pour about 1/4 cup of batter into the centre of the pan and let it spread into a round.
- 7
Cook on one side only for 2 to 3 minutes, without flipping, until the top is covered in holes and no longer looks wet.
- 8
Lift the pancake onto a clean tea towel in a single layer to cool; do not stack them while hot or they will stick.
- 9
Repeat with the remaining batter, stirring it gently between pancakes, to make about 14.
- 10
Warm the honey and butter in a small pan over low heat until just melted, then stir in the orange blossom water if using.
- 11
Brush or spoon a thin layer of the honey glaze over the holey side of each pancake.
- 12
Serve with the raspberries on the side, if using.
Swaps, storage and make-ahead
Swaps
- For a vegan version, use maple syrup or agave instead of honey and swap the butter for a teaspoon of light olive oil.
- For a dairy-free glaze, skip the butter and warm the honey on its own, or with a teaspoon of light olive oil.
- If you can't find fine semolina, fine durum wheat flour works in the same amount, though the pancakes may be slightly less spongy.
- Swap the raspberries for sliced strawberries, blueberries or chopped orange segments, whichever is in season.
Storage
Refrigerate cooled, unglazed pancakes in an airtight container within 2 hours and use within 3 to 4 days, warming them in a dry pan or microwave until hot through; glazed pancakes are best eaten fresh as they turn soggy. Plain pancakes can be frozen in layers separated by baking paper for up to about 2 months, then thawed in the fridge before warming.
Make ahead
Cook the pancakes a day ahead, cool them fully in a single layer, then stack and refrigerate them unglazed. Warm them gently and brush with freshly made honey glaze just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenMilk
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (172 g) | Per 100 g | |
|---|---|---|
| Calories | 255 kcal | 148 kcal |
| Protein | 6.9 g | 4 g |
| Carbohydrates | 51.7 g | 30.1 g |
| of which sugars | 12.9 g | 7.5 g |
| Fiber | 2.2 g | 1.3 g |
| Fat | 2.5 g | 1.5 g |
| of which saturated | 1.3 g | 0.8 g |
| Sodium | 356 mg | 207 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
