Moroccan Beghrir
Beghrir are fluffy Moroccan semolina pancakes renowned for their distinctive spongy, honeycomb surface that forms during cooking. They are traditionally served warm and drenched in a simple honey and butter sauce for dipping, making them a truly special North African breakfast treat.
Soft and spongy Moroccan semolina pancakes with a honeycomb surface, served with honey butter.
Nutrition per serving
Ingredients
batter
leavening
sauce
Instructions
Prepare the Batter
Combine the semolina, flour, instant yeast, baking powder, a pinch of salt, and one and a half cups of warm water in a blender. Blend on high for two minutes until completely smooth and lump-free. Pour the batter into a bowl, cover, and rest in a warm place for thirty minutes until bubbly and slightly risen.
Cook the Beghrir
Heat a non-stick skillet over medium-low heat without adding any oil or butter. Pour a small ladleful of batter onto the pan to form a round about fifteen centimeters wide. Cook without flipping for three to four minutes. The surface will bubble vigorously and form the characteristic honeycomb holes. Remove when the top is fully set and no longer wet.
Make the Honey Butter Sauce
While the beghrir cook, melt the butter in a small saucepan over low heat. Stir in the honey and a pinch of salt until the two are fully combined into a glossy, warm sauce. Keep warm on very low heat until ready to serve.
Serve Warm
Stack the cooked beghrir on a plate, keeping them warm under a clean towel. Serve immediately with the honey butter sauce in a small bowl alongside for dipping or drizzling over each pancake.
Substitutions
Common mistakes
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