Baghrir Thousand-Hole Semolina Pancakes
Spongy Moroccan semolina pancakes riddled with thousands of tiny holes that soak up honey and butter like a dream. Plan ahead: the batter rests for 30 minutes before cooking.
Ingredients
- 1 cup fine semolina (semolina flour)
- 1/2 cup all-purpose flour
- 1 tsp instant yeast
- 1 tsp baking powder
- 2 tsp granulated sugar
- 1/2 tsp fine salt
- 2 cups warm water (about 110°F)
- 4 tbsp honey
- 4 tbsp unsalted butter
Instructions
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1
In a blender or using an immersion blender, combine 1 cup fine semolina (semolina flour), 1/2 cup all-purpose flour, 1 tsp instant yeast, 1 tsp baking powder, 2 tsp granulated sugar, and 1/2 tsp fine salt.
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2
Add 2 cups warm water (about 110°F) and blend on high for 2 minutes until completely smooth. The batter should be thin and pourable, similar to crepe batter.
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3
Pour the batter into a large bowl, cover with a clean kitchen towel, and let rest at room temperature for 30 minutes until slightly foamy and bubbly.
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4
Heat a non-stick skillet or griddle over medium-low heat. Do not grease the pan.
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5
Pour about 1/4 cup of batter per pancake onto the dry skillet. Cook only on one side — do not flip. Watch as hundreds of tiny holes form across the surface. Cook until the top is fully set with no wet batter remaining, about 3 to 4 minutes.
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6
Transfer each pancake to a plate in a single layer so they don't stick together.
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7
Melt 4 tbsp unsalted butter and warm 4 tbsp honey. Drizzle generously over the pancakes and serve immediately.