Moroccan · Dessert · SAMPLE RECIPE
Baghrir · honey-butter semolina pancakes
Light Moroccan pancakes with a lacy surface full of little holes. Cooked on one side, then finished with warm honey and butter for a sweet bite.
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A NOTE FROM THE KITCHEN
Let the holes open on their own.
The base batch makes about twelve small pancakes, or two per serving. Use fine semolina rather than coarse couscous grains. A smooth nonstick pan and a pourable batter help the surface develop its characteristic holes.
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Baghrir · honey-butter semolina pancakes
Sample recipe awaiting kitchen testing. Timings are estimates.
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BEHIND THE DISH · Moroccan and Maghrebi pancake traditions
Baghrir · honey-butter semolina pancakesBeyond the plate.
A field of little holes turns a tender semolina pancake into a welcoming surface for honey and butter.
ORIGINS & EVOLUTION
A porous pancake, cooked on one side.
Baghrir belongs to the pancake traditions of the Maghreb and is especially familiar in Moroccan home cooking. Fine semolina gives the batter its character, while yeast and, in many modern recipes, baking powder help form the open surface.
CULTURAL CONTEXT
A sweet companion to tea.
Baghrir may be enjoyed at breakfast, with tea, or as a sweet part of a shared table. Honey and melted butter are familiar accompaniments, though other toppings appear as well. The little holes hold the topping instead of leaving it only on the surface.
AT THE TABLE
A small blender batch.
Our version combines fine semolina with a little wheat flour and uses water rather than milk or eggs. A brief rest lets the batter become foamy. Each pancake cooks without turning until the top is dry, then receives its warm honey-butter finish.
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