Baghrir – Moroccan Pancakes Recipe
BUTTER, HONEY AND ORANGE BLOSSOM OR AMLOU AND CRUSHED ALMONDS SERVED with MINT TEA
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Ingredients
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Pancake Batter
Serving
Method
Preparing the Batter
- 1
Mix Dry Ingredients
In a large bowl, combine the semolina, all-purpose flour, yeast, baking powder, salt, and sugar. Mix well.
- 2
Add Water
Gradually add warm water to the dry mixture, whisking until you have a smooth batter. It should be slightly thicker than pancake batter.
- 3
Let Batter Rise
Cover the bowl with a cloth and let the batter rest for about 30 minutes in a warm place until it bubbles.
Cooking the Pancakes
- 4
Preheat Skillet
Heat a non-stick skillet or griddle over medium heat. Do not grease the surface.
- 5
Cook Pancakes
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look dry (about 2 to 3 minutes).
- 6
Flip and Finish Cooking
Flip the pancake and cook for an additional 1-2 minutes until lightly browned. Remove from skillet and keep warm.
