Baghrir

Indulge in the warm, fluffy delight of Baghrir, Moroccan pancakes known as 'thousand-hole' pancakes. Perfect for a cozy breakfast or brunch, serve them drizzled with honey and a sprinkle of cinnamon for a sweet start to your day.

• 2 cups semolina
• 2 cups warm water
• 1 cup all-purpose flour
• 1 packet dry yeast
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 teaspoon baking powder

Method

1. 1

   In a bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.

2. 2

   In a large mixing bowl, combine semolina, flour, salt, and baking powder.

3. 3

   Add the frothy yeast mixture to the dry ingredients and mix well until you achieve a smooth batter.

4. 4

   Cover the batter with a clean cloth and let it rest for 30 minutes at room temperature.

5. 5

   Heat a non-stick skillet over medium heat. Pour a ladle of batter into the skillet, creating small, round pancakes.

6. 6

   Cook until bubbles form on the surface and the edges begin to lift, about 2-3 minutes. Do not flip; the bottom should be lightly golden.

7. 7

   Remove the baghrir from the skillet and stack them on a plate, covering them with a cloth to keep warm.

8. 8

   Serve warm with honey, butter, or jam as a delicious sweet treat.