It is a nice thing to be awakened by the fragrance of warm, freshly prepared pancakes, and in Morocco, that can be Baghrir most of the time. These golden, puffy, pancakes with their hallmark numerous holes are not only for breakfast. They belong to the childhood memories, relaxed family mornings and pleasant teatime snacks
Billed as the pancake with a thousand holes, Baghrir is a yeast-leavened pancake that gets its lace-like appearance because the batter forms lovely bubbles when cooked in the pan. They are delicate, airy and with a hint of a chew and are what really make them amazing in the way they absorb butter and honey like a sponge. You do not simply eat Baghrir, you play with it with your hands as you allow the syrup to fall off, and you make your time. It is food that is to be eaten slowly
Background: A Taste of Home Across the Generations
Baghrir is a upbringing in Moroccan dish. The grandmothers get their own hints on the matter of gaining the exact consistency, waiting time, resting batter, and comprehensive rules of recognising when it is done without looking at a clock. Baghrir is traditionally eaten during Ramadan along with the fasting brekkie, or on a peaceful, quiet Sunday morning, when the house is silent and the tea is hot
However, Baghrir is not only a dessert that you use on a special occasion. It is also a street food, a breakfast food and a dish which appears on every occasion that people connect. It is modest, basic and never out of fashion.
When to Make Baghrir
You can make Baghrir any time, really — but it shines brightest during:
- Breakfast or brunch
- Ramadan iftar meals
- Weekend family gatherings
- Afternoon tea with guests
- Evening desires to have something soft and sweet
Ingredients
- 1 cup fine semolina (or blend coarse & fine for texture)
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon instant yeast
- 1/2 teaspoon baking powder
- 1 1/2 cups warm water (adjust as needed)
Optional Add-ons:
- A pinch of turmeric for a warm yellow color
- A splash of orange blossom water for fragrance
Substitutes:
- No semolina? Try a mix of cornmeal and flour, though texture will vary.
- Out of instant yeast? Use active dry yeast, just let the batter rest a bit longer
- And not even orange-blossom water? Add a little vanilla or not
Step 1: Add semolina and flour, salt, sugar, yeast, baking powder and warm water in a blender
Thoroughly mix until creamy and a little on the bubble side. The batter ought to be pourable, such as a thin pancake mix
Step 2: Transfer the batter into a bowl and sit it at a warm place with a cover on using a towel or plastic wrap, leave it standing between 30 and 45 minutes
Step 3:Use a non stick pan or well seasoned pan. Here no fat is necessary
Put the pan on medium to heat. Gently stir the batter and ladle some of it to the middle.
Step 4: Let the Baghrir cook without flipping. You’ll see bubbles forming quickly
Once the surface is dry and filled with tiny holes, it’s ready
Gently remove and place on a clean cloth to cool. Don’t stack while hot — they’ll stick
Step 5: To maintain consistency, stir the batter several times between pancakes
Use heat, when necessary, to prevent browning
Food Intake
- French Tradition: Melt an equal quantity of butter and honey until runny and pour abundantly on top of the hot Baghrir
- Stuffed Version: Fold and fill with cream cheese, jam or date paste and have a fancier version
- Chai: It would be nice chai, the Moroccan mint tea, hot, sweet and comforting
- It may be Fancy: Garnish the dish with some toasted sesame or almonds
More About Baghrir
- Do Allow the batter to rest: This step will allow pancakes to have the light airy feel which they are known to have
- Medium Heat: Keep it on medium and you do not want it too hot, because they will burn, and too low and they will remain raw. Stir the Batter,it helps keep the ingredients evenly distributed especially when you are making a large batch.
