RecipeCastle

Moroccan Thousand Hole Pancakes

Moroccan Thousand Hole Pancakes

Ingredients

  • 1.5 cupsfine semolina flour – This is the key ingredient that gives Baghrir its characteristic texture and flavor.
  • 1/4 cupall-purpose flour – Helps create a lighter pancake and balances the denser semolina.
  • 2 cupslukewarm water (+ 2 tbsp – Essential for hydrating the flours and activating the yeast.)
  • 2 tspactive dry yeast – Responsible for the rise and creating the holes that define Baghrir.
  • 2 tspbaking powder – Adds extra lift (ensuring a fluffy texture.)
  • 1/2 tspkosher salt – Enhances the flavors of the pancake.
  • 1 tspsugar – Provides a slight sweetness to balance the savory elements.
  • 1/4 cupmelted butter – A classic topping that adds richness and flavor.
  • 1/4 cuphoney mixed with melted butter – Creates a sweet sauce to drizzle on top.

Instructions

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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!