Growing up in Morocco, Moroccan pancakes – Baghrir or Beghrir in Moroccan – were my favorite crepes to eat. The fluffiness and lightness of these semolina pancakes are so addictive while their honeycomb texture with multiples holes allows for a perfect absorption of honey-and-butter toppings.
The good thing about Moroccan pancakes is that they are easy to make and they require very few and simple ingredients that you can easily find online. But I will lie to you if I said there are the easiest to make. In fact, there are a few secret tips that every Moroccan cook follows to have a successful batch of delicious Baghrir. Keep reading.
How to Make Successful Moroccan Baghrir Pancakes
The first pancake secret that our mothers teach us in Morocco is the following: Moroccan pancakes should be cooked in a non-stick frying pan that has never been in contact with oil or grease. This might seem odd to you but this is actually the most important step to make successful Baghrir and one of the most common reasons why Beghrir recipes can fail.
In every Moroccan house, there is one nonstick frying pan that is used only for making Baghrir pancakes. I have one that I use to make Baghrir, but also to make regular American pancakes which I cook without greasing the surface. So if possible, get a new frying pan and only use it for making pancakes.
The second important tip to make Moroccan semolina pancakes is to have a batter – not too liquid and not too thick – with small little bubbles. This is achieved by mixing the ingredients in a blender at high speed for at least one minute. Then let the batter rest for 45 minutes to 1 hour until it doubles in volume and you have more bubbles on the surface.
That’s it. That all you need to know to make these mouth-melting and fluffy Moroccan Baghrir pancakes.
Baghrir Moroccan Semolina Pancakes Recipe
For making the pancakes
- ¾ cups white flour
- 1.5 cups fine semolina flour
- 1 tbsp granulated sugar
- 1 tsp baking powder
- 1 tsp instant yeast
- pinch of salt
- 30 oz (900ml) water
For making the sweet sauce
- 1 butter stick
- 1/4 cup honey, agave syrup or maple syrup
For making the pancakes
- Combine all the ingredients in a blender. Mix on high speed for 2 minutes until very smooth. Your mixed batter should have a little bubbles forming at the top.
- Pour the mixture in a large bowl and cover with a clean cloth. Let rest for 45 minutes.
- Remove the cloth and gently mix your batter with a ladle without over mixing.
- Heat your frying pan on medium heat. Once very hot, pour one ladle of the batter into the center of the pan and gently move the pan around to spread the mixter evenly on the surface. You will start seing little holes at the surface of the pancake.
- The pancake is cooked when the top is dry and you have many holes on the surface of the pancake.
- Gently remove the pancake from the pan and place it on a large clean cloth. Never put hot pancakes on top of each other as they might stick. Wait for them to cool down before piling them up in your plate.
- Repeat until you finish your batter
For the sweet sauce
- Melt the butter and honey in a saucepan on very low heat and mix until well combined. This sauce is better when served hot.
- Dress your pancakes in plates and soak them in the sweet sauce. They are best when savored warm
I will try them for brunch
my mother in law used to make them for breakfast, really delicious!
thank you for the recipe, I’ve had baghrir in Marakech two years ago and instantly fell in love with it. So delicious. thank you for sharing your recipe, I can’t wait to try it