Baghrir — thousand-hole pancakes
Honeycombed semolina pancakes, cooked on one side and served with honey and butter.
Active time30 min
Cooking30 min
Total1 h 15 minResting : 35 min
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Ingredients
- 2 tbsp butter
- 500 ml water
- 1 tbsp orange blossom water
- 1 tbsp active dry yeast
- 1 tbsp honey
- 1 pinch of salt
- 350 g very fine durum wheat semolina
- 1 tsp sugar
Preparation
Warm the water until lukewarm. Mix 250 ml with sugar and yeast in a bowl. Wait 5 minutes until foamy.
500 ml water1 tbsp active dry yeast1 tsp sugar- saucepan
- bowl
- spoon
Blend the semolina, remaining lukewarm water and salt in a blender. Add the activated yeast and blend to a fluid batter. Cover and rest for 30 minutes.
1 pinch of salt350 g very fine durum wheat semolina- blender
- lid
Heat a non-stick frying pan over medium heat. Pour a small ladleful of batter into the centre. Cook for about 2 minutes without flipping. Holes appear and the top should no longer look wet. Lay the pancakes side by side on a platter without stacking while hot. Repeat with the remaining batter.
- non-stick frying pan
- ladle
- spatula
- platter
Melt the butter gently in a saucepan. Take off the heat and stir in the honey and orange blossom water. Spoon over the baghrir just before serving.
2 tbsp butter1 tbsp orange blossom water1 tbsp honey- saucepan
- spoon
Allergens
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration