MOROCCAN THOUSAND HOLE PANCAKES (BAGHRIR)
Thousand Hole Pancakes, also known as Baghrir, are a Moroccan delight that’s as intriguing as they are delicious. Light, fluffy, spongy and riddled with tiny little holes, Moroccan Baghrir make for a splendid alternative to pancakes, somewhere between a crepe and a crumpet. Made with semolina, these pancakes soak up honey or syrup like a dream, creating a harmonious blend of sweet and slightly tangy flavors.
110g Fine Semolina,
40g Plain Flour,
1 tsp. Golden Caster Sugar,
5g Instant Yeast,
1 tsp. Baking Powder
350ml Water, lukewarm
½ tsp Salt
Jam, of your choice, we suggest fig
Feta, crumbled in chunks
- In a blender, add the semolina, plain flour, sugar, yeast and baking powder and blitz quickly to mix together. Add the water into the blender and blitz until entirely mixed together and smooth.
- Add the salt to the batter and blitz on full speed until very smooth and creamy. You are looking for a thin batter, of a similar consistency to double cream.
- Transfer the batter into a bowl and cover with cling-film. Leave the batter to rest for 10-15 minutes until the batter is light and frothy on the surface and the cling-film has domed.
COOKING THE BAGHRIR
- Place a small frying pan over a medium heat.
- Stir the batter and then add a ladle of the batter into the hot pan, allowing it to spread out. Do not swirl the pan as you might when making a crepe – you want the batte to spread out evenly into a circle on its own. You can make the pancakes as large as you want – we aim for 10-12cm in diameter and this will yield about 10 baghrir.
- As the baghrir cooks, tiny holes should start to appear on the surface of the pancakes. Cook for about 2 minutes until the surface no longer appears wet. These pancakes are cooked on one side only and do not need to be flipped.
- Once cooked, transfer the Baghrir to a clean kitchen towel – this will prevent them from sticking.
TIP – Do not stack the baghrir when warm as they will stick together.
- Repeat until all the batter is used up.
- Serve your Moroccan Thousand Hole Pancakes with a selection of jams, honey, butter, feta or crumbly goats cheese and black olives.