Moroccan Pancakes (Baghrir)

Baghrir | Honeycomb Moroccan Pancakes

This is a DELICIOUS Moroccan Pancakes Recipe that anyone can make! Indulge in the flavors of Morocco with these scrumptious and easy-to-make honeycomb Moroccan Pancakes, also known as Baghrir! 

Today we’ll make an easy, delicious Moroccan pancakes recipe, courtesy of my sister Suzanne. She’s a world traveler who knows how to make this delectable recipe like a pro.

These honeycomb pancakes are a very traditional Moroccan breakfast, snack, and everyday food that Moroccan families eat. It’s also a really popular street food and it’s so delicious.

Moroccan Pancakes | Recipe

This recipe only requires a few simple ingredients.

We’re going to use a blender. You could just do this by hand if you wanted to. It’s just easier, because you want it really smooth. 

It’s very similar to crepes, the consistency of the batter is more like crepes because it’s thinner than your normal pancake batter.

You don’t want it, lumpy. You want it fine. Very fine.

So we’re going to start with 3 1/8 cups of lukewarm water. And then one tablespoon of active yeast. And the active yeast is what brings the bubbles out. That’s what makes it different than crepes or pancakes. It has yeast in it. And that gives it its unique form
when you’re eating it.

And then we’re just going to blend that a little bit. Just to get it all mixed together and get the yeast starting to activate. So I just put it on batter blend, if you’re using a Blendtec Blender like I am. 

So, next we’re going to do one teaspoon of sugar, one teaspoon of salt, two teaspoons of baking powder.

Mix that up a little bit in the blender so that everything is combined well before we add the bulk of the dry ingredients.

Next up we add 3/4 cup of all purpose flour. And then, 1 1/2 cups of semolina flour. Then mix that up in the blender.

Semolina flour is durham flour. It’s the basis when you’re making most pastas so it adds a little bit of a different consistency or texture to the baghrir. It’s a little bit chewier
when you’re pulling it apart. It just makes it very distinct from regular pancakes or crepes.

Just so you know, I’m using the Blendtec Total Blender Classic today. Which is a high powered blender, excellent for many tasks in the kitchen. I recently did a comprehensive review of my 10 years of owning the Blendtec. And let’s just give it a look.

You should see some bubbles at this point, so now we’re going to cover it again. And we’re going to let it sit about 10 to 15 minutes just to let it sort of rise a little bit with the yeast.

So it’s been ten minutes, and we are now ready to go, so we can uncover.

Moroccan Pancakes | How To Cook

Have a griddle or crepe pan on your stovetop. I’m using this wonderful Crepe Pan. Turn your heat up to medium high. The pan needs to be hot before you put the batter on.

The pan I’m using is a nonstick, but I find using some kind of oil is essential in the process between each pancake. I’m spraying it with Avocado oil. You could also use a pat of butter between each pancake.

Then you pour the batter (about half a cup) on the pan trying to make as perfect a circle as you can, about six inches in diameter, roughly. You want them to be uniform. In Morocco it’s all about presentation, so you want to try to make the pancakes look as uniform as possible.

You can see the pancake starting to bubble up.

But the interesting thing about these pancakes is you don’t flip them. You don’t flip them at all. You just let them bubble, let them fully cook, and then you just move them onto the plate and cook the next one. 

Cook on only one side so that you get the other side, almost like honeycomb that will sponge up the sauce that we’re going to make, which is in melted butter and honey, which is so delicious. Yes, very traditional.

And of course you can use
any kind of topping that you want. But we’re making it the traditional way because I think it’s the most delicious.

So it’s interesting because you can see where it’s getting fully cooked… it’s changing color. Where it’s sort of still creamy, that’s still batter and not fully cooked yet. So it’s not ready.

Each pancake takes about three minutes to cook. It depends how hot your pan is.

Looks like underneath, if it’s golden brown, it’s ready.

I like to always use two Spatulas to remove the pancakes. And then you can just stack the moroccan pancakes until you’re ready to plate them up.

Moroccan Pancakes | Presentation

Now all we have to do is plate them up because presentation is everything. Have a large platter and place the pancakes in a circular pattern, leaving a small space in the center to put your dipping sauce. This is the traditional Moroccan style.

And in the center we put a honey butter mixture. It’s just melted butter, melted in the microwave for a very short amount of time. Use about 1/2 stick. And then the recipe is equal parts honey and butter. So however much honey is used, that’s how much butter you use.

And then there’s traditional Moroccan way of eating this delicacy. So you’ll take one Moroccan Pancakes, roll it up and then ladle on your topping. And there you have your gorgeous baghrir.

Moroccan Pancakes | How Does It Taste?

Oh that’s so delicious. It doesn’t taste heavy. Because sometimes pancakes can be
very, very heavy. It’s light. It’s refreshing, light, and absolutely delicious! I hope you enjoy this recipe as much as we do!