Moroccan baghrir was one of my favorite breakfast choices when I was in Marrakech. I remember seeing the ladies prepare it over a cast iron griddle. So here I am with my nostalgic tendencies trying to recreate my Moroccan breakfasts.
Baghrir is widely known as the Moroccan pancake since both share the round shape and the spongy texture. It’s very similar to a pancake with the exception of the holes and being cooked only on one side.
Please don’t get intimidated by the holes as it happens naturally because of the yeast. No, there is nothing wrong with your batter. You want the holes to pop up so they can soak up the honey or any other confiture. So don’t get intimidated and don’t forget the honey or jam; it’s the perfect breakfast.