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Baghrir – Moroccan Pancakes

One of my favorite Moroccan dishes has always been Baghrir which are the lightest, most fluffiest pancakes you’ll ever have.

Moroccan pancakes are different than the traditional American flapjack we’re used to. Baghrir calls for yeast which makes these pancakes covered in holes. Then they’re soaked in honey and butter for an addictive breakfast. Think of these pancakes as Krispy Kreme doughnuts. They’re so airy and light and good but they’re gone in just a few tiny bites.

My grandmother used to make these for my mom and their family all the time in Morocco. They used to cook it on clay and had to use a soap made for cleaning to prevent sticking. At least the soap had olive oil in it though. One tip that my mom gave me because she saw her own mother doing it was setting up a plate with a towel to wrap the pancakes in as they come off the pan. This keeps them soft and warm.


2 cups fine semolina
1 cup all purpose flour
1 package of instant yeast (about 2 1/4 tsp)
1/4 teaspoon salt
1 tablespoon sugar
2 teaspoons baking powder
3 1/2 cups water (lukewarm)


Combine all dry ingredients, except the baking powder, in a large mixing bowl.
Add water and mix the dry ingredients in until you have a consistency that is relatively thin.
Place the batter in a blender until everything is evenly combined. Now you can add the baking powder, mix again, and allow to rest covered for 15 minutes.
After 15 minutes, it should appear very bubbly. Now you can heat a pan over medium-high heat with some butter or oil spray to avoid sticking.
Using a ladle, scoop around 1/2 cup of batter onto the pan and spread it thin so you have a light and fluffy pancake. Bubbles should start to form immediately. Once it looks completely cooked on the top, remove from heat.
Serve with warmed honey and melted butter!

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