Moroccan Baghrir with Honey Butter
Baghrir are delicate Moroccan pancakes with thousands of tiny holes that soak up warm honey and melted butter. Light, spongy, and made in minutes on a griddle or skillet.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 4g
Ingredients
- 1 cup all-purpose flour
- ½ cup cornstarch
- ½ teaspoon instant yeast
- ¼ teaspoon salt
- 3 tablespoons honey, divided
- 4 tablespoons butter, divided
Instructions
- 1
Pour 1 cup of warm water (about the temperature of a hot bath) into a medium bowl.
- 2
Add 1 cup flour, 0.5 cup cornstarch, 0.5 teaspoon instant yeast, and 0.25 teaspoon salt to the water.
- 3
Whisk all ingredients together until you have a smooth, thin batter with no lumps—it should pour like liquid pancake batter, not thick like cookie dough.
- 4
Let the batter rest for 10 minutes at room temperature so the yeast can activate and tiny bubbles will form throughout.
- 5
Set a non-stick skillet or griddle over medium heat and wait 90 seconds until a drop of water sizzles immediately and evaporates.
- 6
Rub 0.5 teaspoon butter across the skillet surface with a paper towel until it glistens and the pan is evenly coated.
- 7
Pour 0.25 cup batter onto the center of the skillet and let it spread naturally without stirring—do not tilt or move the pan.
- 8
Watch for thousands of tiny holes to appear across the surface (like a sponge) and the top to look matte instead of wet, about 2 to 3 minutes.
- 9
Slide a wide spatula underneath and flip the baghrir in one smooth motion, keeping the holes facing up; let it cook for 30 seconds more until very light golden.
- 10
Slide the baghrir onto a plate, then repeat steps 6–9 with the remaining batter, rubbing the pan with butter before each pancake.
- 11
Melt the remaining 3 tablespoons butter together with 2 tablespoons honey in a small saucepan over low heat, stirring gently until combined, about 1 minute.
- 12
Stack the warm baghrir on a serving plate and drizzle the honey butter over the top so it soaks into the holes.
- 13
Drizzle the remaining 1 tablespoon raw honey over the top, then serve immediately while the pancakes are still warm and the honey pools in the holes.
Tools you’ll need
- medium mixing bowl
- whisk
- non-stick skillet or griddle, 10–12 inches
- wide spatula
- paper towels
- small saucepan
- wooden spoon
- serving plate
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