Moroccan baghrir pancakes are noticeably different from the usual thin pancakes. They turn out fluffy and porous, with a characteristic surface covered with numerous small holes. Because of this feature, they are often called "pancakes with 1000 and 1 holes." This batter absorbs sauces well, making the dish particularly tender and juicy.
Ingredients
For the Pancakes
semolina — 280 g wheat flour — 200 g warm water — 700 ml dry yeast — 5 g sugar — 1 tbsp baking powder — 1 tsp salt — 1 tsp
For the Sauce
honey — 50 g butter — 50 g
Preparation
Preparing the Yeast:
Dissolve the sugar in half of the warm water, add the yeast, and let it sit for 10 minutes to activate.
Mixing the Ingredients:
In a separate bowl, combine the flour, semolina, baking powder, and salt. Gradually add the dry mixture to the water with the yeast, stirring thoroughly to avoid lumps. Add the remaining water and bring the batter to a homogeneous consistency — it should be thicker than regular pancake batter.
Resting the Batter:
Cover the batter and let it sit in a warm place for about 30 minutes. During this time, it will increase in volume and become airier.
Baking:
Heat the pan well and pour a little batter into the center. Cook the pancakes only on one side over medium heat. Characteristic holes will appear on the surface as they cook. The finished pancake should be evenly golden brown.
Preparing the Sauce:
Melt the butter and mix it with the honey in equal proportions until smooth.
How to Serve
Moroccan pancakes are soft and porous, making them excellent at absorbing the sauce.
They are served with the honey-butter mixture or used instead of bread with main dishes.
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