Baghrir: "Thousand Hole" Semolina Pancakes

Method6 steps

1. 1

   Step 1: Put the 300 g fine semolina, 35 g flour, 7 g instant yeast, 1 tsp baking powder, ½ tsp salt and 650 ml warm water in a blender. Blend for about 1 minute, until completely smooth and lightly frothy, with a thin, pourable consistency like drinkable yogurt.

   Uses 300 g fine semolina (2 cups) · 35 g all-purpose flour (¼ cup) · 7 g instant yeast (2¼ tsp, 1 packet) · 1 tsp baking powder · ½ tsp salt · 650 ml warm water (2¾ cups)

2. 2

   Step 2: Transfer the batter to a bowl or leave it in the blender, cover loosely and let it ferment for 20–30 minutes. Check from 20 minutes and proceed when the surface is dotted with small bubbles; avoid over-fermenting.

   Ferment batter; check at 20 minutes · 20 minUses All the batter from step 1

3. 3

   Step 3: Heat a good nonstick skillet over medium heat, then reduce to medium-low. Keep the pan dry, with no oil or butter. Lay a clean towel beside the stove so each cooked pancake can air-dry before stacking.

4. 4

   Step 4: Gently stir the fermented batter and pour a ⅛ cup pool into the warm, dry pan without swirling it. Cook on this side only for about 1–2 minutes, checking from 1 minute, until the surface is dry, matte and full of holes, with no wet batter. Do not flip; the underside should remain pale to lightly blonde. Lower the heat if it browns. If holes are too large because the batter is too thin, stir the optional 1 tbsp extra semolina into the remaining batter. If it is too thick, add only a splash of extra warm water and allow more fermentation until bubbly.

   Uses ⅛ cup of the fermented batter from step 2; keep the remaining batter covered · The rest of the fermented batter from step 2, kept for later pancakes and adjusted only if needed · 1 tbsp extra fine semolina only if batter is too thin · Extra warm water, a splash only if the batter is too thick

5. 5

   Step 5: Transfer the first cooked pancake to the towel and let it air-dry for about 1–2 minutes before stacking. Repeat step 4 with ⅛ cup pools of the remaining batter until all the batter is used, adjusting heat as needed. Air-dry each pancake separately before stacking so the surfaces do not stick together.

   Uses The cooked pancake from step 4 · The remaining batter kept in step 4, including any conditional consistency adjustment

6. 6

   Step 6: Serve the cooked pancakes warm, plain or with the optional topping. If using both, stir the 3 tbsp melted butter and 3 tbsp honey together and pour over the pancakes or serve on the side for dipping. The number of small pancakes depends on the finished batter and the measured ladlefuls.

   Uses All the cooked pancakes from step 5 · 3 tbsp melted butter, optional topping · 3 tbsp honey, optional topping