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.
- 1 1/2 cup of semolina
- 3/4 cup of all-purpose four
- 1 tsp. of salt
- 2 tsp. of sugar
- 1 tsp. of baking powder
- 2 1/2 cups of warm water
- 1 tbsp. of yeast
- Mix semolina, flour, salt, sugar and yeast. You can use a blender of whisk it as I did. Make sure to mix until the batter is smooth.
- Next, add the baking powder to the mix. Allow the batter to rest for 30 minutes so the yeast can take action.
- For cooking the baghrir, I preferred using a cast iron pan as the baghrir didn't get burned on the bottom. You can use other pans but I always found assurance with a cast iron surface. But whichever pan you use, make sure to grease it before pouring the batter. And make sure it's hot as well.
- Pour some batter in the pan just as you would do with a pancake. Instantly, you will start seeing holes pop up. This is due to the yeast in the recipe.
- Do not turn the baghrir over like a pancake. It's only supposed to be cooked on one side. Cook until you see the baghrir's top is no longer moist and the baghrir is spongy.
- Serve warm with honey and butter. Yum!