Recipe of Yummy MOROCCAN SEMOLINA PANCAKES (BAGHRIR)

Hey everyone, welcome to our recipe page. Today I will show you how to make a distinctive dish, MOROCCAN SEMOLINA PANCAKES (BAGHRIR). It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.

MOROCCAN SEMOLINA PANCAKES (BAGHRIR) Recipe. Baghrir is a Moroccan twist to the pancakes, but let me tell you it is very easy to make and very light. It is spongy to the point that when you drizzle it Semolina here is the wheat semolina and you can use whatever to blend the ingredients, just make sure they are well mixed.

You can cook MOROCCAN SEMOLINA PANCAKES (BAGHRIR) using 7 ingredients and 7 steps. Here is how you cook it.

Ingredients of MOROCCAN SEMOLINA PANCAKES (BAGHRIR)

1. Take 1 1/2 cups of fine semolina.
2. It’s 3/4 cup of all-purpose flour.
3. You need 1 tablespoon of dry yeast.
4. Prepare 2 teaspoons of baking powder.
5. You need 3 teaspoons of sugar (as desired).
6. You need 1/2 teaspoon of salt.
7. You need 3 cups of + 2 tablespoons lukewarm water.

They are easy to make and have a unique honeycomb appearance.Although beghrir are normally cooked only on one side, in some regions of Morocco, they are flipped over for just a moment to help dry out the top.Baghrir or Moroccan semolina pancakes are unique in terms of the taste and appearance.They are covered with dozens of holes helping to absorb the Tender, spongy, and chewy, these traditional Moroccan Pancakes (Baghrir) are worth trying for their look alone.

MOROCCAN SEMOLINA PANCAKES (BAGHRIR) step by step

1. Have your ingredients.
2. Use a blender or food processor to combine all ingredients. Blend on medium to high speed for a solid minute to yield a smooth, creamy batter. If you notice anything sticking to the pitcher or bowl, interrupt the blending to scrape down the sides..
3. Transfer the batter to a bowl and cover with plastic wrap. Leave to rest for about 10 to 15 minutes, or until the batter appears light and foamy with lots of tiny bubbles..
4. Heat a nonstick crepe pan over medium heat. When hot, stir the beghrir batter with a ladle, then slowly pour some batter into the center of the pan, allowing it to spread outward into a circle on its own. (Don't swirl the pan as you would for a crepe.).
5. Cook the pancake without turning until set with no wet spots, about one to two minutes. (You can test the pancake by touching it lightly; it should feel spongy and no batter should stick to your finger.) Transfer it to a clean towel to cool..
6. Repeat with the remaining batter, adjusting the heat if necessary so that the bottoms of the pancakes don't become overly brown. Be sure to cool the beghrir in a single layer before stacking them, otherwise they'll stick..
7. Serve beghrir dipped in syrup made from melted butter and honey, or serve with toppings and spreads on the side.

ENJOY 🌹.

Light and tender, the pancakes are characterized by a unique honeycomb-like appearance.This is a result of yeast in the batter, which causes hundreds of bubbles to rise and.Moroccan beghrir are spongy semolina pancakes which are cooked only on one side.

Well I think baghrir is just the coolest of the pancakes.Try it, you will love it.The yeast in the batter causes hundreds of bubbles to form and break on the surface of the pancakes as it cooks.This gives baghrir it's unique texture and appearance.These Beghrir / Baghrir aka Moroccan pancakes topped with maple and nutmeg roasted plantains make a great breakfast.