Moroccan Pancakes Baghrir Recipes
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.
Provided by rie1975
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 1h20m
Yield 6
Number Of Ingredients 12
Steps:
- 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, 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 5-inch nonstick skillet over medium-low heat. Blend the pancake mixture for about 10 seconds, to remix, and scoop 1/4 to 1/3 cup of batter into the heated skillet. 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 or 4 pancakes, to keep the batter fluffy.
- To make the sauce, place the butter, honey, and flower-water flavoring in a microwave-safe bowl, and microwave on High setting until the butter is melted and the honey is hot, about 1 1/2 minutes. Stir the sauce, and drizzle about 1 tablespoon over each warm pancake to serve.
Nutrition Facts : Calories 353.8 calories, Carbohydrate 53.8 g, Cholesterol 95.8 mg, Fat 14.2 g, Fiber 0.7 g, Protein 6 g, SaturatedFat 8.4 g, Sodium 675.4 mg, Sugar 37.2 g
BAGHRIR (MOROCCAN 1,000-HOLE PANCAKES)
These lacy baghrir pancakes from Maghreb are cooked only on one side, which gives them an incredibly light and delicate texture.
Provided by Salma Hage
Yield Serves 4
Number Of Ingredients 11
Steps:
- Measure the semolina, flour, sugar, yeast, and salt into a blender, add a quarter of the water, and blend over a medium-low speed until the mixture is completely smooth and no lumps are visible.
- Add the rest of the water and the baking powder and blend again for a few seconds. Cover the blender with a lid or a clean dish towel and set aside in a warm place for an hour or so.
- Heat a non-stick frying pan over a medium-high heat. Melt a small amount of butter in the pan and when it's foaming and the butter is smoking hot, pour about ⅓ cup (2½ fl oz/80 ml) of the batter into the pan and swirl to create a thin pancake. Cook on one side until the top of the pancake is dry and lots of holes are visible on the surface. Do not flip and cook them on the other side, but stack them with pieces of parchment (baking) paper between them (otherwise they will stick).
- Serve with compote, yogurt, and a drizzle of honey.
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- Place all the ingredients into a blender and puree for 1 minute. Pour the batter into a medium bowl, cover with a kitchen towel, and let stand at room temperature until bubbly on top (15 to 20 minutes). The consistency of the batter should be thin like crepe batter or whipping cream (See Note 1).
- Preheat a non-stick griddle or skillet over medium heat for 2 minutes. Stir the batter, and using a 1/4 cup, pour batter into skillet and cook until holes form and the baghrir feels dry to the touch, about 2-3 minutes. Be careful to watch heat and lower if they get too dark around edges before they're dry on top. Baghrir is only cooked on one side, do not flip. Transfer each pancake to the baking sheet and keep warm in the oven while you cook the remaining batter.
- Serve warm or room temperature with melted butter and honey drizzled on top. For a sweeter option, spread 1 tablespoon of Nutella on top and roll the pancake up to eat by hand.
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