🥞 How to Make Moroccan Baghrir – Pancakes with a Thousand Holes

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🥞 How to Make Moroccan Baghrir – Pancakes with a Thousand Holes

Baghrir is one of those Moroccan foods that instantly brings comfort. Soft, spongy, and full of tiny holes, these pancakes are a breakfast staple and a symbol of Moroccan hospitality. The first time you make them, it feels like magic watching those holes appear as they cook.

Making the Batter – Light and Smooth

To prepare Baghrir, I use fine semolina, a little flour, and a touch of yeast. A bit of salt, maybe a pinch of sugar, and lukewarm water bring it all together.

I blend the ingredients until the batter is completely smooth — no lumps allowed. Then, I let it rest until it starts to bubble and rise a bit. That’s when you know it’s ready.

Cooking One Side Only – The Baghrir Secret

Baghrir is cooked differently from other pancakes. You only cook one side. As the batter hits the pan, it begins to bubble and form holes — the more, the better! You don’t flip it. Just wait until it’s cooked through and the surface is no longer wet.

Each pancake becomes a soft, airy delight, with its thousand holes ready to soak up every bit of flavor.

How Moroccans Serve Baghrir

The most traditional way to enjoy Baghrir is with warm melted butter mixed with honey. You can pour it generously or dip each piece — either way, it’s heavenly.

Some people also serve Baghrir with jam, cheese, or almond paste. But for me, nothing beats the butter-honey combo.

A Recipe Rooted in Moroccan Tradition

Baghrir is more than breakfast. It’s about home, family, and the joy of sharing. I’ve had it at weddings, at tea time, and even as a late-night treat. And no matter how far I am from Morocco, making Baghrir always brings me back.

Let’s remember, Baghrir is Moroccan. While other places may try to imitate it or rename it, its roots are deep in our land, our kitchens, and our stories.

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