Breakfast · 60 min · moroccan

Baghrir (Thousand-Hole Pancakes)

Moroccan flavors, weeknight effort. Semolina meets flour in a 60-minute breakfast worth keeping in rotation.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Semolina
• 1 cup Flour
• 3 cups Water
• 2.25 tsp Instant yeast
• 1 tbsp Sugar
• 1 tsp Salt
• 1 tsp Baking powder
• 0.5 cup Honey
• 3 tbsp Butter

Steps

1. Blend everything except the baking powder into a thin, smooth batter. Rest 30 minutes until bubbly and alive — the yeast creates the famous holes.
2. Stir in the baking powder just before cooking. The batter should be the consistency of heavy cream.
3. Pour ladles of batter into a cold nonstick pan, then set over medium heat. Cook on ONE side only — never flip a baghrir.
4. Watch the magic: thousands of tiny holes bloom across the surface as it cooks, about 2 to 3 minutes per pancake. It is done when the top is dry and spongy.
5. Keep finished baghrir under a cloth so they stay soft and pliable.
6. Serve warm with honey melted together with butter poured over the top — the holes drink it up like a sponge.

Build my plan — free

← All recipes