Baghrir, Moroccan spongy pancake
Baghrir, the soft and melting Moroccan thousand-hole pancakes, is typically enjoyed for breakfast or as a tea-time treat, often served with mint-flavored tea
Serving: 15
Ingredients :
- For about fifteen small pancakes with a thousand 12 cm holes (4.7 in)
- The number of baghrir depends on the pan used.
- 300 g (10.6 oz )very fine or fine semolina (not couscous semolina)
- 125 g (4.4 oz )flour
- 630 ml (21.3 oz) warm water
- a pinch of salt
- 1 level teaspoon fresh or dried baker's yeast
- 1 teaspoon caster sugar
- 2 baking powder of 7 g each or one of 11 g
Instructions :
- Dilute the baker's yeast with a little water taken from 630ml (21.3 oz).
- Pour the remaining water into a mixer and add the diluted yeast.
- If using dry yeast, add it after the flour.
- Add the semolina, salt, sugar and flour.
- Blend well until bubbles form and you obtain a smooth batter.
- Add the baking powder and give a final stir.
- Strain through a fine sieve to remove any lumps if present.
- Wait no longer than 10 to 20 min to start cooking.
- You can bake them immediately after you have finished preparing the dough.
- Heat your frying pan and pour in a small ladleful of paste.
- The paster should just cover the surface of the frying pan (a thin layer)
- Don't use too much batter or the baghrirs will be too thick.
- I use a small 14 cm (5.5 in)frying pan.
- These pancakes can only be cooked on one side.
- When all the holes have formed and there's no more raw batter on top, your Moroccan spongy pancake is ready.
- Put them on a towel or paper-towel to cool.
- keep cooking your thousand-hole pancakes.
- After every 3 pancakes, cool the pan under running water and continue cooking.
- Even if it´s not necessary, it increases your chances of success. Baghrir is rather capricious, like macaroons but With this recipe, you won't fail.
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