Baghrir
A quick and easy version of the classic Moroccan semolina pancake, known for its spongy, porous texture. Perfect for breakfast or a snack, ready in about 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 180
- Protein
- 5g
Ingredients
- 1 cup fine semolina
- ½ cup all-purpose flour
- 1 teaspoon active dry yeast
- 1 tablespoon sugar
- ½ teaspoon salt
- 1.5 cups water
Instructions
- 1
In a blender, combine 1 cup semolina, 1/2 cup flour, 1 tsp yeast, 1 tbsp sugar, 1/2 tsp salt, and 1.5 cups water. Blend until smooth, about 1 minute.
- 2
Let the batter rest for 10 minutes at room temperature; it should be thin like heavy cream.
- 3
Heat a nonstick skillet over medium heat. Pour 1/4 cup batter and cook without flipping until the surface is covered with holes and looks dry, about 3 minutes.
- 4
Remove the pancake to a plate and repeat with the remaining batter. Serve warm with honey or butter if desired.
Tools you’ll need
- blender
- nonstick skillet
- measuring cups and spoons
- spatula
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