Moroccan Pancakes Baghrir 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.

BAGHRIR: THE EASY, LIGHT RECIPE FOR MOROCCAN PANCAKES

Steps:

• In a bowl, mix together the dry ingredients: semolina, flour, sugar, salt, and yeast.
• Add the water and mix it all together well until smooth.
• Add the mixture into the blender and mix at high speed until bubbles form.
• Filter the mixture with the colander.
• Fill a ladle and bake in a pan creating a round shape.
• Wait until the bubbles are created on top. Turn off the heat and serve the pancakes. Enjoy!

BAGHRIR MOROCCAN YEAST PANCAKES

Steps:

• Blend the pancake batter in blender 3 minutes.
• Pour into bowl and let rise until double.
• In non-stick pan pour batter that is consistency of crepe batter into lightly oiled pan; oil the pan every time you make one.
• Swirl like crepe batter.
• Cook until dry on top; don't flip over; will resemble honeycombs.
• Stack on towel; not on each other; will stick when warm.
• Warm syrup ingredients together; pour over honeycomb side.

BAGHRIR (MOROCCAN 1,000-HOLE PANCAKES)

Steps:

• Measure the semolina, flour, sugar, yeast, and salt into a blender, add a quarter of the water, and blend over a medium-low speed until the mixture is completely smooth and no lumps are visible.
• Add the rest of the water and the baking powder and blend again for a few seconds. Cover the blender with a lid or a clean dish towel and set aside in a warm place for an hour or so.
• Heat a non-stick frying pan over a medium-high heat. Melt a small amount of butter in the pan and when it's foaming and the butter is smoking hot, pour about ⅓ cup (2½ fl oz/80 ml) of the batter into the pan and swirl to create a thin pancake. Cook on one side until the top of the pancake is dry and lots of holes are visible on the surface. Do not flip and cook them on the other side, but stack them with pieces of parchment (baking) paper between them (otherwise they will stick).
• Serve with compote, yogurt, and a drizzle of honey.

MOROCCAN PANCAKES (BAGHRIR)

Steps:

• Mix everything together except the egg. Pour the mixture in a food processor, blend it for 3 minutes. Then add the egg and mix for 1 more min.
• Pour the mixture in a big bowl, cover it and let it rise in a warm place for 45 minutes.
• Place the pancakes pan (Tefal) on medium heat, fill 1/3 cup with a mixture and pour it into the pan. Cook the pancake for a couple of minutes on one side only. Holes should show up at the top. That's why we call it Baghrir with a 1000 holes. Place Baghrir when it's done on a napkin. For serving spread olive oil and honey on it.