Moroccan Semolina Pancakes - Beghrir or Baghrir

Method6 steps

1. 1

   Step 1: Use the cup-based formula: combine the 1½ cups fine semolina, ¾ cup all-purpose flour, 1 tbsp dry yeast, 2 tsp baking powder, 1 tsp sugar, 1 tsp salt, 3 cups lukewarm water and the separate 2 tbsp water in a blender. Blend on medium-high for a solid minute to make smooth creamy batter, stopping to scrape the sides if needed.

   Uses 1½ cups fine semolina · ¾ cup all-purpose flour · 1 tbsp dry yeast · 2 tsp baking powder · 1 tsp sugar · 1 tsp salt · 3 cups lukewarm water, plus the separate 2 tbsp · 2 tbsp lukewarm water for the batter, in addition to 3 cups

2. 2

   Step 2: Transfer all the batter from step 1 to a bowl and cover. Rest for about 10–15 minutes, checking from 10 minutes, until light and foamy with many tiny bubbles.

   Check foamy beghrir batter · 10 minUses Complete smooth beghrir batter

3. 3

   Step 3: Heat a nonstick crepe pan over medium heat. Normally it needs no oil; if residue sticks, wipe with a lightly oiled paper towel. Stir the rested batter from step 2, then slowly pour some into the center of the hot pan and let it spread into a circle on its own without swirling.

   Uses Batter portion for the first pancake · A little cooking oil, optional on a paper towel to wipe pan residue

4. 4

   Step 4: Cook the first pancake from step 3 without turning for about 1–2 minutes, checking from 1 minute. Continue until set with no wet spots and a spongy surface that leaves no batter on a light touch. Transfer to a clean towel to cool.

   Check first beghrir · 1 minUses First poured beghrir pancake

5. 5

   Step 5: Repeat with the remaining batter from step 2, stirring before each pour and cooking each pancake on one side until set as in step 4. Adjust heat to avoid over-browning and wipe pan residue with a little oil only if needed. If a thick batter makes too few bubbles, stir in 1–2 tbsp extra water as needed and let it rest a few more minutes before trying another. Collect all cooked pancakes with the first from step 4 and cool in one layer before stacking.

   Uses Remaining rested batter for repeated pancakes · First cooked beghrir pancake · 1–2 tbsp extra water, only if needed to thin thick batter · A little cooking oil, optional on a paper towel to wipe pan residue

6. 6

   Step 6: Serve the cooked beghrir collected in step 5 plain or with optional separate butter and honey on the side or melted together for dipping. Refrigerate dipped pancakes. To freeze plain pancakes for up to 2–3 months, cool completely and separate each with a small square of wrap to prevent sticking.

   Uses Collected cooked beghrir · Butter, optional for serving or dipping · Honey, optional for serving or dipping