Best 2 Baghrir Moroccan Yeast Pancakes Recipes

Baghrir, also known as Moroccan yeast pancakes or thousand-hole pancakes, is a light, fluffy, and delicious breakfast staple in Morocco. These semolina pancakes are distinguished by their unique honeycomb-like texture, created by the fermentation of yeast and the addition of baking powder. The batter is simple to prepare, requiring just a few basic ingredients like semolina flour, all-purpose flour, active dry yeast, sugar, salt, and water. Once the batter has rested and risen, it is poured onto a hot pan and cooked until golden brown on both sides. Baghrir can be enjoyed plain or topped with a variety of sweet or savory ingredients such as honey, butter, jam, cheese, or eggs. This article provides two recipes for baghrir: a traditional version made with semolina flour and an alternative version made with all-purpose flour. Both recipes yield tender and flavorful pancakes that are perfect for any occasion.

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BAGHRIR MOROCCAN YEAST PANCAKES

Baghrir Moroccan Yeast Pancakes image

Make and share this Baghrir Moroccan Yeast Pancakes recipe from Food.com.

Provided by Dienia B.

Categories Breakfast

Time 2h10m

Yield 12 pancakes

Number Of Ingredients 9

Ingredients

3 cups milk, warm
1 cup semolina flour
1 1/2 cups flour
1 1/2 teaspoons yeast
1 pinch baking powder
1/2 teaspoon turmeric
1/2 cup honey
3 tablespoons butter
1/4 teaspoon orange flower water (optional)

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.

Nutrition Facts : Calories 216.4, Fat 5.5, SaturatedFat 3.3, Cholesterol 16.2, Sodium 57.5, Carbohydrate 36.8, Fiber 1.1, Sugar 11.7, Protein 5.7

BAGHRIR (MOROCCAN 1,000-HOLE PANCAKES)

Baghrir (Moroccan 1,000-Hole Pancakes) image

These lacy baghrir pancakes from Maghreb are cooked only on one side, which gives them an incredibly light and delicate texture.

Provided by Salma Hage

Yield Serves 4

Number Of Ingredients 11

Ingredients

1½ cups (8 oz/225 g) fine semolina
⅓ cup (1¾ oz/50 g) all-purpose (plain) flour
2 heaped tablespoons golden superfine sugar
¼ oz (7 g) fast-acting dried yeast
¼ teaspoon fine salt
2 cups (16 fl oz/475 ml) warm water
1½ teaspoons baking powder
Butter, for frying
Fruit compote
Greek yogurt
Honey, for drizzling

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.

Tips:

Use warm milk: Warm milk helps activate the yeast and results in a lighter and fluffier pancake.
Proof the yeast: Proofing the yeast ensures that it is active and will help the pancakes rise properly.
Let the batter rest: Allowing the batter to rest for at least 30 minutes helps develop the flavor and results in a more tender pancake.
Cook the pancakes over medium heat: Cooking the pancakes over medium heat prevents them from burning and ensures that they are cooked evenly throughout.
Serve immediately: Baghrir pancakes are best served immediately after they are cooked.

Conclusion:

Baghrir pancakes are a delicious and versatile breakfast or snack. They are easy to make and can be customized with a variety of toppings and fillings. With their unique honeycomb texture and slightly tangy flavor, Baghrir pancakes are a popular dish in Moroccan cuisine and a great way to experience the flavors of North Africa.

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