How to Make Baghrir (Moroccan Pancakes) | Moroccan Kitchen

Описание: Learn to make Baghrir, Moroccan pancakes with a thousand holes! Soaked in butter and honey, these are delicious as desert as well as breakfast!

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Ingredients
1 ½ cups semolina flour
¾ cup AP flour
1 teaspoon salt
1 teaspoon sugar
2 teaspoons baking powder
3 cups + 2 tablespoons warm water
1 tablespoon yeast
⅓ cup butter
⅓ cup honey

Directions
In a medium bowl, combine the semolina, AP flour, salt, sugar, and baking powder.
In the jar of a blender, blend the water and yeast on low speed for about 10 seconds to combine. Add the dry ingredients into the blender in 4 batches, blending between batches.
After the last batch has been added, increase speed and blend on high until the batter is very smooth and creamy, about one minute. It will be a thin batter, like thick cream.
Cover the batter and allow to rest for 10 - 12 minutes. Do not allow to rest too long, or the baghrir can cook up tough.
Heat a small non-stick skillet or griddle over medium heat.
Using a paper towel, wipe a thin layer of vegetable oil over the surface. Stir the batter and use a ladle to pour 1/2 to 1 ladle of batter on the pan. The batter will spread into a thin circle on its own, there is no need to swirl the pan. Allow the baghrir to cook for about two minutes, without flipping it over. You will see small bubbles rising to the surface.
When the surface no longer looks wet, the baghrir is done. Remove to a plate or wire rack to cool and continue to cook the remaining baghrir. Do not stack the baghrir while they are warm, or they will stick together.
Melt the butter and honey together in a shallow skillet that is large enough to fit your baghrir. Dip the top (the side with the bubbles) of the baghrir into the honey butter mixture, then roll up.


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