Baghrir
Delicate Moroccan semolina pancakes covered in a lace of tiny holes, soaking up a warm honey-butter glaze.
Ingredients
- fine semolina220 g
- wheat flour100 g
- baking powder1 tbsp
- dry yeast1 tsp
- sugar1 tsp
- salt0.5 tsp
- water480 ml
- butter60 g
- honey80 g
Instructions
In a blender jug, combine the semolina, wheat flour, baking powder, dry yeast, sugar and salt. Pour in room-temperature water and blend on high speed for 2–3 minutes to get a smooth, lump-free, runny batter.
Pour the batter into a bowl, cover and leave at room temperature for 30 minutes, until it becomes bubbly.
Heat a dry non-stick pan well over medium-high heat; no oil is needed.
Pour a small ladleful of batter into the center of the pan and don't spread it with a spatula. Cook one pancake for about 2–3 minutes, until the surface becomes covered with tiny holes and the top turns dry and matte; do not flip the baghrir.
Transfer the finished baghrir to a plate holes-side up and repeat with the remaining batter. Don't stack the hot pancakes on top of each other, or they'll stick together.
To serve, melt the butter in a small saucepan, add the honey and warm through for 1 minute without letting it boil.
Serve the baghrir warm, drizzled with the honey-butter mixture or with each pancake quickly dipped into it.
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