Discover Moroccan hospitality with baghrir pancakes
Moroccan baghrir, known as "hole pancakes," offer a culinary journey straight to the sunny Maghreb. Their fluffy texture, unique appearance, and subtle taste make this dish a favourite among those who enjoy exotic flavours.
Baghrir, also known as "hole pancakes", are among the most distinctive dishes of Moroccan cuisine. Their light, fluffy texture and delicate, slightly nutty flavour make them beloved by both Moroccans and visitors from around the globe.
Baghrir - a traditional Moroccan dish
They are characterised by their exceptional structure – hundreds of small holes that form during cooking and perfectly absorb toppings such as honey or butter. This traditional dish is an integral part of Moroccan cuisine, especially served during family breakfasts, gatherings, or celebrations.
Baghrir not only tempt with their appearance but are also an excellent example of Moroccan hospitality and love for culinary art. It's worth noting that preparing baghrir requires some patience and the right proportions of ingredients, but the end result will delight any food enthusiast.
Recipe for baghrir
Preparing baghrir, known as Moroccan pancakes, is simpler than it might appear. With the right ingredients and a few key tips, you can create perfect pancakes in your kitchen. Here is a tried-and-tested recipe for baghrir that guarantees excellent results.
Ingredients:
- 200 grams of semolina,
- 125 grams of plain flour,
- 475 millilitres of warm water,
- 1 teaspoon instant yeast,
- 1 teaspoon baking powder,
- 1/2 teaspoon salt,
- 1 tablespoon sugar.
Preparing baghrir:
- Prepare the batter: In a large bowl, combine the semolina, flour, yeast, baking powder, salt, and sugar. Gradually add warm water while mixing to achieve a smooth, liquid consistency without lumps. You can use a blender for a uniform texture.
- Time for fermentation: Cover the bowl with a clean cloth and leave the batter for about 30 minutes in a warm place until small bubbles form on the surface.
- Cooking hole pancakes: Preheat a dry, non-stick pan over medium heat. Pour small portions of the batter to form round pancakes. Cook on one side only until characteristic holes appear on the surface and the batter is no longer raw.
Tips:
- To get perfectly even baghrir, do not mix the batter after fermentation.
- Do not grease the pan – baghrir is cooked on a dry surface.
- Serve the pancakes immediately after preparation to ensure they are warm and soft.
