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Baghrir Moroccan Spongy Semolina Pancakes

Baghrir Moroccan Spongy Semolina Pancakes

Pancakes riddled with thousand tiny holes, this is Baghrir. When you crave sweet fluffy pancakes dipped in honey or syrup, here’s what you need to make hassle-free authentic Moroccan pancakes.

Ready in: 25 minutes

Serves: 4

Complexity: very-easy

kcal: 40

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2½ cups warm water
½ tbsp dry yeast
1 cup semolina
½ cup all purpose flour
Dash of SIDS SALT & PEPPER to taste
½ tbsp baking powder


In a blender, combine water, yeast, flour, semolina and SIDS SALT & PEPPER then pulse until everything mixes well together. Add the baking powder and mix again.
Place in a container and cover to rise, approximately 30 minutes.
The batter should be thin and not thick as the usual pancakes.*
Heat an 20 cm non-stick frypan over medium heat, pour about ½ cup of the batter into the pan. Batter should spread to the edges of the pan, if not then thin it with more water. see Notes for clarification.
Small holes should appear all over the surface, continue cooking until no obvious uncooked surface appears. Takes about 2 minutes to be completely cooked.**
Cool them down a bit before serving.
Serving Suggestions: Traditionally, these are enjoyed with butter and honey. Also for a savoury twist, sometimes can be rolled over olive oil and hard boiled eggs. (cut into small pieces) Practically, this can be enjoyed with your favourite syrup. Golden Syrup is good.
*If the batter is not thin, add water in terms of 1 tablespoon until it gets to the right consistency.
** If the pancakes start to curl up at the edges, you know it is overcooked.