Moroccan Semolina Pancakes (Baghrir)

Original, very tasty, lean, egg-free, for breakfast! Moroccan pancakes with semolina with holes are based on yeast dough, as a result of which they turn out delicate. Their distinctive feature is their pale top side, since they are baked with only one side. Serve pancakes with honey, sour cream, jam.
cook time: 1h
Chloe Benton
Moroccan Semolina Pancakes (Baghrir)

Nutrition Facts (per serving)

147
Calories
1g
Fat
30g
Carbs
4g
Protein

Ingredients (6 portions)

Basic:

Salt 0.5 tsp
Sugar 2 tbsp
Wheat flour 4 tbsp
Water 500 ml
Vegetable oil (for greasing the pan before the first pancake) 5 g
Baking powder 2 tsp
Semolina 250 g
Dry yeast 1 tsp

Recipe instructions

Step 1

Step 1
How to make Moroccan semolina pancakes with holes using yeast? Prepare your food. It is better to use fast-acting yeast, as it will immediately mix with the flour. Heat the water slightly until it is pleasantly warm to the touch, but not hot.

Step 2

Step 2
Take a bowl, pour semolina, flour, sugar, salt and yeast into it (if you are using regular, non-fast acting yeast, then first dilute it in a small amount of warm water). Do not add baking powder yet; it will be added later. Mix dry ingredients.

Step 3

Step 3
Pour warm water into the dry mixture and stir with a whisk. And then beat the mixture with a mixer or immersion blender for 3-4 minutes. And just now add the baking powder and mix the dough with the mixer again. It should become like liquid sour cream.

Step 4

Step 4
Cover the bowl with the dough with a towel and leave to stand for 30 minutes. During this time, it will increase slightly in volume and bubble.

Step 5

Step 5
Stir the dough again with a mixer.

Step 6

Step 6
Heat a frying pan over high heat and grease it with a drop of vegetable oil for frying. Pour some batter into the center and swirl the pan slightly until it spreads into a thin layer. I baked small pancakes, not the size of the entire frying pan, but you can make them larger. Immediately spread a towel nearby on which you will remove the finished pancakes.

Step 7

Step 7
Fry the Moroccan pancakes over medium heat until the top side is completely dry. It will not stick to your hand, but on the other side the pancake will turn brown.

Step 8

Step 8
Remove the pancake and place it fried side on a towel. Pour the next portion of dough into the pan. Bake all the pancakes this way. Place the already completely cooled pancakes in a stack, otherwise they may stick to each other. I got 15 pancakes with a diameter of 12 cm.

Step 9

Step 9
Serve Moroccan pancakes with honey, syrups or jam. Bon appetit!

Additional rubrics

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