Best 3 Beghrir Moroccan Pancakes Recipes
Beghrir, also known as Baghrir or thousand-hole pancakes, is a traditional Moroccan dish that is a staple breakfast or snack. These soft, spongy pancakes have a unique honeycomb-like texture due to their numerous tiny holes, which soak up butter, honey, or any other desired topping, making each bite a delightful experience. Our collection of three recipes offers a comprehensive guide to preparing this delectable dish, catering to various preferences and dietary restrictions.
The first recipe, "Classic Beghrir," presents the traditional method of making Beghrir using simple ingredients like semolina flour, baking powder, and yogurt. This recipe provides step-by-step instructions to achieve the perfect consistency and texture, ensuring irresistibly soft and fluffy pancakes.
The second recipe, "Vegan Beghrir," is a plant-based adaptation that caters to those with dietary restrictions or vegan preferences. This recipe swaps out the yogurt for a combination of plant-based milk and apple cider vinegar, resulting in equally delicious and satisfying pancakes that maintain the authentic Beghrir experience.
Finally, our "Gluten-Free Beghrir" recipe offers an alternative for individuals with gluten intolerance or sensitivity. Using a blend of gluten-free flours, this recipe creates light and airy pancakes that are just as flavorful and enjoyable as the traditional version.
Whether you prefer classic, vegan, or gluten-free, these recipes will guide you through the process of making Beghrir with ease. So, gather your ingredients, prepare your pan, and get ready to indulge in the delightful taste and texture of these iconic Moroccan pancakes.
BEGHRIR (MOROCCAN PANCAKES)
Moroccan pancakes are served with honey-butter sauce. Best during Ramadan for breaking the fast or pre-dawn, but certainly great anytime.
Provided by rie1975
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 1h20m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 353.8 calories, Carbohydrate 53.8 g, Cholesterol 95.8 mg, Fat 14.2 g, Fiber 0.7 g, Protein 6 g, SaturatedFat 8.4 g, Sodium 675.4 mg, Sugar 37.2 g
MOROCCAN HONEYCOMB PANCAKES (BEGHRIR)
These Moroccan pancakes have a light spongy texture. They are cooked on one side in a griddle or flat earthenware pan so that little holes prick the top & give it the attractive honeycomb appearance. Beghrir is often served with honey & melted butter. This recipe makes a large number of pancakes. They can be stored in the refrigerator for 3-4 days. To cut down on cooking time I use a griddle so I can make several pancakes at a time. If you use fast rising yeast the batter may thicken as it sits. Try making 1 or 2 pancakes & if they seem too thick then add a small amount of water to the batter, a couple of spoonfuls. This should take care of the problem. (The prep time the rest time for the batter.)
Provided by FDADELKARIM
Categories Breakfast
Time 1h55m
Yield 25-30 pancakes
Number Of Ingredients 13
Steps:
- Mix the sugar with the warm water then add the yeast. Stir until well mixed then set aside in a warm place for 5-10 minutes, or until bubbly.
- Mix the water & milk together & let it sit out until lukewarm. Beat the eggs & then add them to the milk mixture.
- Sift the flour, semolina, & salt into a large shallow bowl. Slowly pour half the milk mixture into the flour, stirring constantly by hand until well mixed.
- Add the yeast mixture to the dough & beat vigorously by hand in order to air it and to eliminate any curds. Add a little more of the milk mixture from time to time, until the batter is runny smooth (like thick cream). Cover with a towel & set aside to rest for 1-2 hours. (The longer you lest the batter rest the more holes will be in the pancakes).
- When ready to cook, rub your pan with a paper towel that has been dipped in canola oil & then heat over medium-low heat.
- Gently stir the batter then pour 1 small ladle (3-4 tbsp) onto the pan, smooth into a perfect circle with the bottom of the ladle, & cook until bubbles appear over the surface of the pancake & all trace of raw dough disappears. You do not want to bottom to turn brown so if you need to you can turn it over for a second or two to finish the top side.
- Place the pancakes in a large heatproof shallow bowl in overlapping circles and keep them warm until ready to serve. Do not stack them or they will be liable to stick together.
- Heat the butter and honey with water in a pan. Simmer for 5 minutes then place in a small serving bowl.
- Drizzle the honey mixture over the beghrir & then roll it up. Eat with your fingers & have fun -- .
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.
Tips:
- Make sure your batter is the right consistency. It should be thick enough to coat the back of a spoon, but not too thick that it's difficult to pour.
- Heat your pan over medium heat. If the pan is too hot, the beghrir will cook too quickly and won't have a chance to rise.
- Pour 1/4 cup of batter into the pan for each beghrir. Swirl the pan to evenly distribute the batter.
- Cook the beghrir for 2-3 minutes per side, or until golden brown.
- Serve the beghrir immediately with your favorite toppings.
Conclusion:
Beghrir are a delicious and versatile Moroccan pancake that can be enjoyed for breakfast, lunch, or dinner. They're easy to make and can be topped with a variety of ingredients, making them a perfect option for any occasion.
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