Succeed every time with the famous thousand-hole pancakes using our foolproof semolina baghrir recipe. Often feared for its delicate cooking, this easy Moroccan recipe is simplified here thanks to the use of a blender and a quick resting time. The secret to these light and spongy Moroccan pancakes lies in the perfect balance between extra-fine semolina and the combined action of the two yeasts, guaranteeing a multitude of small holes on the surface during cooking. Ideal for a gourmet breakfast, a Sunday brunch, or for festive tables, homemade baghrir is traditionally enjoyed drizzled with a delicious mixture of melted butter and honey. Follow our step-by-step tips to impress your guests with perfect pancakes!
Ingredients
- 250 g Semolina
- 2 c. à soupe Flour
- 500 ml Water
- 1 sachet Baking powder
- 1 c. à café Salt
- 1 c. à café Sugar
- 50 g Honey
- 40 g Butter
- 1 c. à café Baker's yeast
In the kitchen
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Nutrition
Estimated values per 100 g
