Baghrir (Thousand-Hole Pancakes)
Nicknamed “thousand-hole pancakes,” baghrir are spongy, lace-like crepes made from semolina and yeast. They cook only on one side in a cool pan—no flipping—so heat travels upward and hundreds of tiny bubbles burst on the surface, leaving a honeycomb ready to soak up butter and honey. A Ramadan and weekend breakfast favorite across Morocco and Algeria.
Recipe byChef AminaIngredients
Scaled from 6 base servings — local only.
- 300 gfine semolina
- 100 gall-purpose flour
- 5 gactive dry yeast
- 1 tspbaking powder
- 600 mlwarm water
- 0.5 tspsalt
- 80 gunsalted butter
- 120 kghoney
- 1 mlorange blossom water
Instructions
Blend semolina, flour, yeast, baking powder, salt, and water until smooth and pourable like crepe batter. Rest 30 minutes.
Heat a non-stick pan over low—no oil. Pour a thin ladleful; cook only on one side until the top is dry and riddled with holes and the edges lift.
Stack cooked baghrir on a plate covered with a towel.
Warm butter with honey and orange blossom water. Pour generously over each pancake and fold. Serve immediately while spongy.
Reviews
★ 5 average · 1 review
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- Guest Chef★★★★★
My kids ask for these every Sunday.
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