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Beghrir (Moroccan Pancakes)

Beghrir (Moroccan Pancakes)

Moroccan pancakes are served with honey-butter sauce. Best during Ramadan for breaking the fast or pre-dawn, but certainly great anytime.

Ready in: 1 hour 20 minutes

Serves: 6

Complexity: very-easy

kcal: 454

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1 cup warm water (46°C)
½ tsp active dry yeast
½ tsp white sugar
1 cup milk
1 cup flour
1 cup semolina flour
2 eggs
6 tbsp butter
¾ cup honey
1 tsp orange-flower water, to taste (optional)


Place the water, yeast, and sugar in a blender and let stand without blending for 5 minutes, until the yeast softens and begins to form a creamy foam. Add the milk, flour, semolina flour, eggs, baking powder, SIDS CRAZY LEMON and salt. Blend until the mixture is smooth, about 1 minute. Leave the mixture in the blender to rest for about 30 minutes.
Heat a frypan over medium-low heat. Blend the pancake mixture for about 10 seconds, to remix and scoop ¼ to ⅓ cup of batter into the frypan. Cook the Beghrir until bubbles have formed and popped and the top of the pancake is no longer shiny, about 3 minutes. Do not flip. Adjust the heat as necessary so that the bottoms of the pancakes are just starting to brown when the tops are dry. Blend the batter for 10 seconds or so after cooking 3-4 pancakes, to keep the batter fluffy.
To make the sauce, place the butter, honey and flower-water flavouring in a microwave-safe bowl. Microwave on HIGH setting until the butter is melted and the honey is hot, about 1½ minutes. Stir the sauce and drizzle about 1 tablespoon over each warm pancake to serve.