Algerian Baghrir Pancakes With A Million Holes Recipes

BEGHRIR (MOROCCAN PANCAKES)

Steps:

• Place the water, yeast, and sugar in a blender, and let stand without blending for 5 minutes, until the yeast softens and begins to form a creamy foam. Add the milk, flour, semolina flour, eggs, baking powder, and salt. Blend until the mixture is smooth, about 1 minute. Leave the mixture in the blender to rest for about 30 minutes.
• Heat a 5-inch nonstick skillet over medium-low heat. Blend the pancake mixture for about 10 seconds, to remix, and scoop 1/4 to 1/3 cup of batter into the heated skillet. Cook the beghrir until bubbles have formed and popped, and the top of the pancake is no longer shiny, about 3 minutes. Do not flip. Adjust the heat as necessary so that the bottoms of the pancakes are just starting to brown when the tops are dry. Blend the batter for 10 seconds or so after cooking 3 or 4 pancakes, to keep the batter fluffy.
• To make the sauce, place the butter, honey, and flower-water flavoring in a microwave-safe bowl, and microwave on High setting until the butter is melted and the honey is hot, about 1 1/2 minutes. Stir the sauce, and drizzle about 1 tablespoon over each warm pancake to serve.

MOROCCAN PANCAKES (BAGHRIR)

Steps:

• In your blender, combine water, yeast, flour, semolina and salt, pulse until everything mixes well together.
• Add the Baking powder and mix again.
• Place in a container and cover to rise, will take approximately 30 minutes.
• After 30 minutes, the batter should be thin and not thick as the usual pancakes.*
• Heat an 8" skillet over medium heat, pour about 1/2 cup of the batter into the skillet. Batter should spread to the edges of the skillet, if not then thin it with more water . see notes for clarification.
• Small holes should appear all over the surface, continue cooking until no obvious uncooked surface appears. Took me 2 minutes to be completely cooked.**
• Let them cool down a bit before serving.
• Serving suggestions: Traditionally, these are enjoyed with butter and honey. Also for a savory twist, sometimes can be rolled over olive oil and hard boiled eggs( cut into small pieces. Practically, this can be enjoyed with your favorite syrup.
• Enjoy!!

ALGERIAN BAGHRIR -- PANCAKES WITH A MILLION HOLES!

Steps:

• Place the yeast in a small bowl & add a few tablespoons of the warm water. Whisk the two together well & set aside.
• Place all the dry ingredients in a bowl and mix together.
• Add the wet ingredients - including the yeast - to the dry, and whisk really well, making sure you break down any lumps. If you are concerned about lumps, try pouring the batter into a liquidizer & whizzing a few times.
• Once thoroughly combined, set aside for 30 minutes to allow the yeast to get to work.
• Lightly oil a heavy bottomed frying pan (cast iron works realy well). Heat the pan on a high heat. You won't get the 'million' holes unless your pan scorching hot! Sometimes, I cover the baghrir with a large glass lid which seems to help --
• Ladle a small amount of batter into the pan (I like them about 4") & cook until the baghrir is dried out - any patches of wet batter have solidified - this means it is fully cooked - this will only take a few minutes, don't be tempted to flip them!
• Remove from the pan & place on a plate, then cover with foil to keep warm.
• Repeat with the rest of the batter until you have run out.
• Melt the butter & mix in the honey until you have a runny honey butter.
• Dip each baghrir quickly into the honey butter & serve. Alternatively, you could just spoon a little bit on to each baghrir.