Baghrir – Moroccan Pancake

baghrirThousand wholes pancake or Baghrir, a Moroccan pancake. It’s amazing that pancakes seems to be in almost every country with slight difference in ingredients.

baghrir 1These pancakes are nothing like the American pancakes we know. Their texture is not cake like, and unlike pancakes, you cannot stack them or they will stick together specially if still warm.

baghrir 3 There are two versions of Baghrir, and I’m sharing both versions in this post. The first version has no eggs and no milk, the second has both.

baghrir 4It is easy to make these pancakes but to be honest, I like the version with milk and eggs. You cook both the same way and serve them the same way. The taste is a bit different, the milk and egg Baghrir has more flavor and tastes bit like the American pancake but with different texture.

I suggest that you make half the recipe and see which version you like.



Baghrir (without milk and egg)

Makes 12. 146 calories per baghrir with syrup. 100 calories without syrup.

1 1/2 cups fine semolina

10 tablespoons all purpose flour

1 teaspoon sugar

Pinch of salt

2 teaspoon baking powder

3/4 tablespoon dry yeast

3 cups warm water


Baghrir (with milk and egg)

Makes 12. 146 calories per baghrir with syrup. 122 without syrup.

 3/4 cups fine semolina

5 tablespoons all purpose flour

1 teaspoon sugar

Pinch of salt

1 teaspoon baking powder

1 1/4 teaspoon dry yeast

1 1/4 cups warm milk

1 egg


For the Syrup:

6 tablespoon honey

2 tablespoon butter

1/4 cup water

Making the syrup:

– In a saucepan, add butter and honey, and mix well on medium low heat. Add the water and increase the heat. When it boils turn of heat.

Making the Baghrir, the method is for both versions:

– In a blender, add all the ingredients and blend until smooth.

– Pour mixture in a big bowl, cover and let it rest in warm place for 30 minutes.

– Heat a non stick pan, then pour around half a ladle or 1/4 cup from the batter in the middle of the pan.

– Let it cook on medium heat, until the surface is dry and full of wholes.

– Remove from pan and keep aside. Do not stack while warm like regular pancakes since it will stick together, wait until the Baghrir cools.


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