Moroccan Baghrir Semolina Pancakes with Honey
These light, spongy semolina pancakes are a beloved Moroccan breakfast, featuring a unique honeycomb texture that soaks up honey and butter. They are easy to make with just a few ingredients and require no flipping during cooking.
Ingredients
Ingredients
- 1 cup fine semolina flour also known as durum wheat semolina
- 1 cup all-purpose flour
- 1 tsp instant yeast or active dry yeast, proofed first
- 1 tsp sugar
- 1 tsp salt
- 2 cups warm water about 110°F (43°C)
- 2 tbsp unsalted butter melted, plus more for cooking
- 1 cup honey for serving
- 1 tbsp unsalted butter melted, for serving
Notes
Storage: Store cooled baghrir in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in a toaster or warm skillet. Make-Ahead: The batter can be prepared the night before and stored covered in the refrigerator; allow it to come to room temperature and stir before cooking. Variations: Add a pinch of cinnamon or orange blossom water to the batter for a floral note. For a dairy-free version, substitute the butter with a neutral oil and use a vegan butter or oil for serving. Serving Suggestion: Serve with a side of fresh berries or a sprinkle of powdered sugar for a classic presentation.