Name: Moroccan Thousand Hole Pancakes
Ingredients: 1.5 cups fine semolina flour – This is the key ingredient that gives Baghrir its characteristic texture and flavor.; 1/4 cup all-purpose flour – Helps create a lighter pancake and balances the denser semolina.; 2 cups lukewarm water (+ 2 tbsp) – Essential for hydrating the flours and activating the yeast.; 2 tsp active dry yeast – Responsible for the rise and creating the holes that define Baghrir.; 2 tsp baking powder – Adds extra lift, ensuring a fluffy texture.; 1/2 tsp kosher salt – Enhances the flavors of the pancake.; 1 tsp sugar – Provides a slight sweetness to balance the savory elements.; 1/4 cup melted butter – A classic topping that adds richness and flavor.; 1/4 cup honey mixed with melted butter – Creates a sweet sauce to drizzle on top.

Description

Discover Moroccan Thousand Hole Pancakes! These light, airy pancakes are perfect for breakfast or brunch and great with sweet or savory toppings.

Ingredients

Scale

1.5 cups fine semolina flour – This is the key ingredient that gives Baghrir its characteristic texture and flavor.
1/4 cup all-purpose flour – Helps create a lighter pancake and balances the denser semolina.
2 cups lukewarm water (+ 2 tbsp) – Essential for hydrating the flours and activating the yeast.
2 tsp active dry yeast – Responsible for the rise and creating the holes that define Baghrir.
2 tsp baking powder – Adds extra lift, ensuring a fluffy texture.
1/2 tsp kosher salt – Enhances the flavors of the pancake.
1 tsp sugar – Provides a slight sweetness to balance the savory elements.

Additionally, for serving, you’ll want:

1/4 cup melted butter – A classic topping that adds richness and flavor.
1/4 cup honey mixed with melted butter – Creates a sweet sauce to drizzle on top.

Instructions

Preheat Your Oven: Begin by preheating your oven to 200°F (93°C). This will be used to keep the pancakes warm as you cook them. Prep a baking sheet lined with parchment paper to hold the pancakes when they are ready.
Blend the Ingredients: In a large mixing bowl, combine 1.5 cups fine semolina flour, 1/4 cup all-purpose flour, 2 cups lukewarm water (plus 2 tablespoons), 2 tsp active dry yeast, 2 tsp baking powder, 1/2 tsp kosher salt, and 1 tsp sugar. Use a blender or a whisk to mix the ingredients for about 1 minute until smooth. Once blended, cover the bowl with a clean cloth and let the mixture rise for 15 to 20 minutes until it becomes bubbly.
Cook the Pancakes: Heat a non-stick skillet over medium heat. Once hot, pour 1/4 cup of the batter into the skillet for each pancake. Cook for about 2 to 3 minutes, or until the characteristic holes form on the surface and the pancake sets but remains soft. Do not flip the pancake; it should be cooked on one side only.
Serve Warm: Once cooked, transfer the pancakes to the prepared baking sheet and place them in the oven to keep warm. Repeat the process with the remaining batter. Serve the pancakes warm with 1/4 cup of melted butter and drizzle with honey mixed with melted butter. For a sweet twist, spread Nutella on top and roll the pancakes before serving!