Baghrir (Moroccan thousand-hole pancakes)

Method

1. 1

   Mix the dry ingredients (semolina, flour, yeast, sugar, salt) in a deep bowl.

2. 2

   Gradually add the lukewarm water while whisking constantly (with a blender or hand whisk) until you have a smooth, runny batter with no lumps.

3. 3

   Cover the batter and leave it to rest for 15–20 minutes until bubbles appear on the surface, a sign that it has fermented properly.

4. 4

   Heat a flat non-stick pan over medium heat without oil, pour a ladleful of batter into the centre and cook without flipping until the characteristic holes form over the whole surface and the top is fully cooked.

5. 5

   Lift the baghrir out of the pan as soon as it is cooked (without flipping) and stack them on a plate, then serve warm topped with melted butter and honey. Known as the “thousand-hole pancake”, baghrir is one of Morocco’s most famous breakfasts and holds a special place on the iftar table during Ramadan.