Moroccan Semolina Pancakes (Baghrir)
These light and spongy Moroccan pancakes are made with semolina flour and have a unique honeycomb texture. Served with honey and melted butter for a delightful breakfast.
Ingredients
- 1 cup Semolina Flour
- 1/2 cup All-Purpose Flour
- 1 teaspoon Baking Powder
- 1 tablespoon Sugar
- 1/4 teaspoon Salt
- 2 cups Warm Water
- 1/2 teaspoon Active Dry Yeast
- 2 tablespoons Honey
- 4 tablespoons Butter
Instructions
- 1In a blender, combine semolina flour, all-purpose flour, baking powder, sugar, salt, warm water, and yeast.
- 2Blend until smooth, about 1-2 minutes.
- 3Let the batter rest for 15 minutes.
- 4Heat a non-stick skillet over medium heat.
- 5Pour 1/4 cup of batter onto the hot skillet. Cook until small holes appear on the surface and the edges are set, about 2-3 minutes. Do not flip.
- 6Remove the pancake from the skillet and repeat with the remaining batter.
- 7Melt butter and serve pancakes drizzled with honey and melted butter.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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