Baghrir (Moroccan Pancakes)

You won’t forget this yeast-y pancake full of “holes.” Unlike American pancakes, this one is made with a little yeast which makes them airy, light and like a sponge for soaking up the honey-butter you drizzle on it. 

For more recipes and stories, check out my new cookbook "Stories from Morocco: a food and travel memoir" now available through Kindle. 

Prep time: 10 min. (Best made night before) Cook time: 20 min.
Ingredients (Makes 15, 5-inch pancakes):
  • 1 ½ cups fine semolina
  • 4 Tablespoons flour
  • 2 Tablespoons sugar
  • 1 Tablespoon (heaping) active dry yeast
  • ½ teaspoon salt
  • 2 cups warm water
  • 2 teaspoons baking powder

  • ¼ cup unsalted butter
  • ¼ cup honey

1. Blend all ingredients in a blender and blend until smooth. You can also do this with an electric whisk. 

2. Let batter sit at least 30 minutes if making same day. If doing overnight, place in a container that is 3x its size. The batter will expand!

3. When ready to cook, mix your batter well. Grease a non-stick pan and get to a medium high heat. 
 Place a small amount of batter on pan and wait till bubbles form and it dries out.

4. Once it’s dried out, the pancake is cooked. A personal preference of mine is flipping the pancake to brown the other side. Only flip after the pancake has formed bubbles and it’s dried out, otherwise you will loose those beautiful holes.  

5. Repeat this process with the rest of the batter. Store between wax paper or parchment paper sheets to prevent from sticking. 
Serve warm with honey-butter mixture. Make by boiling or microwaving ¼ butter until melted and then stirring in honey. Heat a little more to thin out honey. 

Keeps well in the fridge for a couple days. 

Taking in the sun at cooking class in Marrakech

Pit stop on the way to the Sahara from Marrakech