There’s nothing more satisfying than whipping up a delicious brunch on a lazy Sunday morning. And if you’re after new brunch inspirations, here’s an amazingly delicious idea just for you. Baghrir or Moroccan Semolina Pancakes Have you ever made these thousand hole pancakes? They’re soft, light, and as the name suggests, adorned with one thousand pretty holes. And yes, they look very similar to appams or rice pancakes made from fermented rice and coconut batter. These pancakes, however, are made with semolina and a few additional pantry staples. Flour, yeast, baking powder, and semolina are combined together to create pancake batter. A touch of sugar if you like sweet pancakes. Make sure all the dry ingredients are mixed together with “warm” water. Warm (not hot) water is the key element required to activate yeast in this recipe. You’ll also need to rest the pancakes for about 30 minutes. Again, the idea is to activate yeast and baking powder to create the beautiful holes in these baghrir pancakes. And the consistency of the batter? Just like your regular pancake batter. To make them, pour a small ladleful of batter onto a heated crepe pan or tawa, and wait until the holes appear and the pancake cooks slowly. One important tip to make the best Moroccan pancakes – do not cover your pan. In fact, these pancakes are super easy to make, right? How to serve baghrir Traditionally, these pancakes are served with butter honey syrup. Just heat up a little butter and honey in a saucepan over the stove top, wait until it gets a thick consistency, and drizzle it over the pancakes. Trust me, the combo is heavenly. You can also serve these pancakes with maple syrup, honey, or a scoop of ice cream. Well, is there a better delicious way to relax on a weekend?
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Yield: 15 pancakes Baghrir | Moroccan Pancakes | Video Print Baghrir or Moroccan pancakes made with semolina. Drizzle with warm butter honey syrup to create the ultimate brunch. Prep Time 10 minutes Cook Time 30 minutes Total Time 40 minutes Ingredients Pancakes: 2 cups semolina (coarse or fine) 1 cup all purpose (plain) flour 2 teaspoons yeast 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon white sugar (optional) 3 cups warm water Butter honey syrup: 200 g butter 1 cup honey Instructions Pancakes:Place semolina, flour, yeast, baking powder, salt, sugar (if using) and warm water in a food processor. Process to make smooth batter. Cover and rest for 30 minutes.To make pancakes, lightly oil a crepe pan, frying pan or tawa over low heat. Stir the batter, and pour a ladleful of batter onto the pan. Wait until holes appear on the surface and the upper part of the pancake is dry. Remove from pan. Continue with the rest of the batter.Butter honey syrup:Melt butter in a saucepan over low heat. Add honey. Cook, stirring, until butter and honey are combined and thickened.Serve baghrir with butter honey syrup Nutrition Information Yield 5 Serving Size 1 Amount Per Serving Calories 742Total Fat 33gSaturated Fat 21gTrans Fat 1gUnsaturated Fat 10gCholesterol 86mgSodium 788mgCarbohydrates 106gFiber 3gSugar 57gProtein 10g © Nish Kitchen Cuisine: Moroccan / Category: Breakfast Like this baghrir recipe? Then join Nish Kitchen on Facebook, Pinterest and Instagram. Watch exclusive recipe videos on YouTube.
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To make pancakes, lightly oil a crepe pan, frying pan or tawa over low heat. Stir the batter, and pour a ladleful of batter onto the pan. Wait until holes appear on the surface and the upper part of the pancake is dry. Remove from pan. Continue with the rest of the batter.
