Baghrir, also known as Moroccan spongy semolina pancakes, are a delightful treat perfect for cozy breakfasts or as a sweet snack. These airy pancakes have a unique texture that’s a cross between a pancake and a crepe, making them a favorite among those who appreciate the lightness and versatility of Moroccan cuisine.
**Baghrir Moroccan Spongy Semolina Pancakes**
**Ingredients:**
– 1 cup fine semolina
– 1/2 cup all-purpose flour
– 1 teaspoon active dry yeast
– 1 teaspoon sugar
– 1/2 teaspoon salt
– 2 cups warm water
– 1 teaspoon baking powder
– Melted butter, for greasing
**Instructions:**
1. In a large mixing bowl, combine the semolina, flour, yeast, sugar, and salt.
2. Gradually whisk in the warm water until you have a smooth, lump-free batter. Cover the bowl with a clean kitchen towel or plastic wrap and let it rest in a warm place for about 30 minutes. This resting period allows the yeast to activate and gives the batter a chance to ferment slightly.
3. After 30 minutes, you should notice bubbles forming on the surface of the batter, indicating that it’s ready. Give the batter a gentle stir.
4. Preheat a non-stick skillet or griddle over low to medium heat. Lightly grease the surface with melted butter.
5. Before cooking each pancake, give the batter another stir and then add the baking powder. Mix it into the batter gently.
6. Pour about 1/4 cup of the batter onto the skillet. Cook the pancake for about 2-3 minutes until bubbles form on the surface and the edges are slightly dry.
7. Do not flip the pancake to cook the other side; baghrir are meant to be cooked through on only one side. Once cooked, the top should be set, spongy, and full of tiny holes.
8. Repeat the process with the remaining batter. You can stack the cooked baghrir on a plate and cover them with a clean kitchen towel to keep them warm while you finish cooking the remaining pancakes.
9. Serve the baghrir warm with your choice of toppings, such as honey, jam, or butter. They are also delicious with a sprinkle of powdered sugar or a drizzle of date syrup.
Baghrir are best enjoyed fresh off the skillet, as their spongy texture is at its peak when warm. Feel free to get creative with your toppings and adapt the recipe to your preferences by adding cinnamon or orange blossom water to the batter for extra flavor. These delightful Moroccan pancakes are sure to impress your family and friends with their unique texture and delicious taste. Perfect for a leisurely weekend breakfast or a cozy afternoon tea break, baghrir are a delightful addition to your culinary repertoire. Enjoy the process of making these delicate pancakes and relish the warm, comforting flavors of Moroccan cuisine at home.
