Hello there! This month, blogger Nargisse of My Moroccan Food shares one of her delectable recipe for a Moroccan pancake.
Baghrir is most commonly known as the “thousand holes pancake”, sounds like an exotic 1001 nights desserts, no? Well I think baghrir is just the coolest of the pancakes.
Baghrir has a delicate texture, it feels light and tender and in my opinion, the most special thing about it, is the unique topping/pancake combination we experience while savouring them.
Let me explain.
Thanks to the yeast present in the recipe, as soon as the batter hits the pan, tiny holes start appearing on the pancake, and this my friends makes a big difference.
The holes, they are magic, they catch the topping and absorb it, allowing your pancake and your topping to become one supper yummy and tasty treat.
Try it, you will love it.
MOROCCAN PANCAKES – BAGHRIR
Makes about 15 12 cm (5 inch) pancakes
- 250 gr of fine semolina
- 4 tablespoons plain flour (40 gr)
- 2 tablespoons caster sugar
- 1 heaped teaspoon yeast
- ½ teaspoon salt
- 500 ml warm water
- 2 teaspoons baking powder
For the directions, head over to Nargisse’s blog, My Moroccan Food by clicking here.
Photos and Recipe by Nargisse.