Baghrir (1,000-Hole Pancakes)

Name: Baghrir (Moroccan 1,000-Hole Pancakes)
Yield: Serves 4
Ingredients: 1½ cups (8 oz/225 g) fine semolina; ⅓ cup (1¾ oz/50 g) all-purpose (plain) flour; 2 heaped tablespoons golden superfine sugar; ¼ oz (7 g) fast-acting dried yeast; ¼ teaspoon fine salt; 2 cups (16 fl oz/475 ml) warm water; 1½ teaspoons baking powder; Butter, for frying; Fruit compote; Greek yogurt; Honey, for drizzling

By Salma Hage

February 22, 2022

Baghrir being served with fruit preserves and yogurt.

Photo by Liz and Max Haarala Hamilton

These Maghrebi lacy pancakes—spelled baghrir, beghrir, or baghir—are cooked only on one side, which gives them an incredibly light and delicate texture. Thanks to the yeast in the batter, tiny holes begin to appear on the surface as soon as the batter meets the pan, which has the added benefit of absorbing flavors from whatever toppings are chosen to anoint the pancakes.

I like to serve these with the spiced apricot compote, but you could use berry jam or honey instead. The less traditional side of me has also been known to drizzle over hot chocolate sauce. Any uneaten baghrir can be covered and kept in the freezer for up to three months. A quick 30 seconds in the microwave will bring them back to life, or you can wrap a stack in a clean dish towel and warm them through in a low oven.

Recipe information

Yield
Serves 4

Ingredients

1½ cups (8 oz/225 g) fine semolina

⅓ cup (1¾ oz/50 g) all-purpose (plain) flour

2 heaped tablespoons golden superfine sugar

¼ oz (7 g) fast-acting dried yeast

¼ teaspoon fine salt

2 cups (16 fl oz/475 ml) warm water

1½ teaspoons baking powder

Butter, for frying

To serve

Fruit compote

Greek yogurt

Honey, for drizzling

Preparation

Step 1
Measure the semolina, flour, sugar, yeast, and salt into a blender, add a quarter of the water, and blend over a medium-low speed until the mixture is completely smooth and no lumps are visible.
Step 2
Add the rest of the water and the baking powder and blend again for a few seconds. Cover the blender with a lid or a clean dish towel and set aside in a warm place for an hour or so.
Step 3
Heat a non-stick frying pan over a medium-high heat. Melt a small amount of butter in the pan and when it’s foaming and the butter is smoking hot, pour about ⅓ cup (2½ fl oz/80 ml) of the batter into the pan and swirl to create a thin pancake. Cook on one side until the top of the pancake is dry and lots of holes are visible on the surface. Do not flip and cook them on the other side, but stack them with pieces of parchment (baking) paper between them (otherwise they will stick).
Step 4
Serve with compote, yogurt, and a drizzle of honey.