Baghrir Moroccan Honeycomb Pancakes (Printable Version)

Light, spongy Moroccan pancakes with distinctive honeycomb texture, traditionally enjoyed with butter and honey for breakfast or dessert.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup fine semolina
02 - 1/2 cup all-purpose flour
03 - 1 1/2 teaspoons instant yeast
04 - 1 teaspoon baking powder
05 - 1 tablespoon sugar
06 - 1/2 teaspoon salt

→ Wet Ingredients

07 - 2 cups lukewarm water

→ For Serving

08 - 3 tablespoons unsalted butter, melted
09 - 1/4 cup honey

# How To Make:

01 - Whisk together semolina, flour, instant yeast, baking powder, sugar, and salt in a large mixing bowl until evenly distributed.
02 - Gradually pour lukewarm water into the dry mixture while whisking continuously until achieving a smooth, lump-free batter consistency.
03 - Cover the bowl and let batter rest at room temperature for 30 minutes until bubbles form on the surface, indicating fermentation.
04 - Heat a non-stick skillet or crepe pan over medium heat until properly temperature-stabilized.
05 - Gently stir rested batter, then pour approximately 1/4 cup onto the preheated skillet. Allow batter to naturally form a circular shape without spreading. Cook on one side only until surface shows characteristic hole pattern and batter sets, about 2 minutes. Do not flip.
06 - Transfer cooked baghrir to a clean kitchen towel and cover to maintain warmth. Repeat cooking process with remaining batter, stirring gently between batches.
07 - Serve pancakes warm, generously drizzled with melted butter and honey.

# Expert Tips:

01 -
  • You get restaurant-quality Moroccan pancakes with ingredients you already have in your pantry
  • The batter comes together in minutes but tastes like something from a specialized bakery
  • These pancakes freeze beautifully so you can wake up to an exotic breakfast any day of the week
02 -
  • The batter must rest long enough for bubbles to form or you will not get that characteristic honeycomb texture
  • Do not flip the pancakes like regular ones or they will become tough and lose their signature softness
  • The batter should be thinner than American pancake batter so it spreads easily on its own
03 -
  • Use a blender if you want an ultra-smooth batter especially if your semolina is coarse
  • Warm your honey slightly for 10 seconds in the microwave so it drizzles more easily
  • Cool cooked baghrir completely on a wire rack before freezing them in batches

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