Baghrir Thousand-Hole Semolina Pancakes

Name: Baghrir Thousand-Hole Semolina Pancakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: North African
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

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.

50 minMediumServes 4240 cal/serving

North AfricanBreakfastStovetopVegetarianHalal-friendlyLow-SodiumPork-FreeAlcohol-FreeNightshade-Free

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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

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.
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.
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.
4

Heat a non-stick skillet or griddle over medium-low heat. Do not grease the pan.
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.
6

Transfer each pancake to a plate in a single layer so they don't stick together.
7

Melt 4 tbsp unsalted butter and warm 4 tbsp honey. Drizzle generously over the pancakes and serve immediately.

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Questions

What is 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. This reference files it under North African breakfast: made on the stovetop, rated medium and about 50 minutes start to finish.

Why rest the batter for Baghrir Thousand-Hole Semolina Pancakes?

Step 3 reads: "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." The pause in step 3 lets the flour hydrate fully and the bubbles settle, which gives a more tender, even result.

What equipment do I need for Baghrir Thousand-Hole Semolina Pancakes?

Beyond a knife and a board, the method uses an immersion blender (step 1), a blender (step 1) and a grill pan (step 4). If you do not have one, a countertop blender, filled halfway with the lid vented, replaces the immersion blender.

What can I use instead of yeast in Baghrir Thousand-Hole Semolina Pancakes?

The entry for Baghrir Thousand-Hole Semolina Pancakes calls for 1 tsp instant yeast. In its place: Instant and active dry yeast swap measure for measure. Active dry wants five minutes in warm liquid first, while instant goes straight into the flour.

Is Baghrir Thousand-Hole Semolina Pancakes vegan?

No, though it is vegetarian. What keeps it from vegan is 4 tbsp unsalted butter and 4 tbsp honey. For fully plant-based entries, see the vegan breakfast collection.

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