Moroccan Baghrir (Thousand-Hole Pancakes) with Warm Honey Butter
Light, spongy semolina pancakes cooked on one side only, so the top becomes covered in tiny holes that soak up warm honey butter. The batter is blended smooth, rested, and cooked in a nonstick pan on the stovetop with no flipping and no oven.
- Prep
- 15 min
- Cook
- 25 min
- Wait
- 45 min
- Total
- 1 hr 25 min
- Makes
- About 14 pancakes (4-inch / 10 cm each)
Steps
Before you start
- Use FINE semolina (sold as fine semolina or semolina flour), not coarse semolina or cream of wheat. Coarse grains give a gritty, dense pancake.
- Water should be warm to the touch, about 105–110°F (40–43°C). Hot water kills the yeast and cold water slows it.
- Plan on 45 minutes of batter resting time. The batter must be bubbly before you cook.
- Use a nonstick skillet. Baghrir is cooked on one side only, so a pan that releases easily matters. Everything is made on the stovetop; no oven is needed.
Combine dry ingredients
- Add the semolina, all-purpose flour, instant yeast, sugar and salt to a blender jar.
- Pulse 2–3 times just to mix them.
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Ready when: Dry ingredients look evenly mixed.
Tip: Keep the baking powder out for now. It goes in after the rest.
Blend the batter
- Pour in the 2¼ cups (530 ml) warm water.
- Blend on high for 1 full minute, stopping once to scrape down the sides.
- Blending dissolves the semolina and traps air.
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Ready when: Batter is completely smooth, pale yellow and frothy, and pours like heavy cream or thin crepe batter.
Tip: If you feel gritty particles when you rub a drop between your fingers, blend 30 seconds longer.
Rest until bubbly
- Pour the batter into a bowl or leave it in the blender jar.
- Cover with a towel and let it stand at normal room temperature for 45 minutes.
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Ready when: The surface is covered with small bubbles and the batter smells yeasty.
Tip: In a cool kitchen, allow up to 60 minutes.
Add baking powder
- Sprinkle the baking powder over the batter and blend or whisk for 10–15 seconds, just until mixed.
- The batter should stay thin and pourable.
- If it has thickened to the texture of pudding, whisk in 1–2 tablespoons warm water.
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Ready when: Batter is frothy and flows easily off a spoon.
Tip: Do not over-mix after this point or you will knock out the bubbles.
Make the honey butter
- Combine the butter and honey in a small saucepan.
- Warm over low heat, stirring, for 2–3 minutes, until the butter has melted and the mixture is smooth.
- Remove from the heat and stir in the orange blossom water if using.
- Keep it warm and cover.
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Ready when: Butter is fully melted and the mixture looks glossy, with no bubbling.
Tip: Do not let it boil. Overheated honey turns bitter.
Heat the pan
- Heat the 10-inch nonstick skillet over medium heat for 2 minutes.
- If the pan is not very slick, wipe it once with the oil on a paper towel.
- Do not add more oil between batches.
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Ready when: A drop of water sizzles and dances across the surface for a second or two.
Tip: If the pan is too hot, the bottom browns before the holes form. If it is too cool, the pancakes stay pale and don't form holes.
Pour and cook one side
- Stir the batter gently.
- Pour about ¼ cup (60 ml) into the center of the pan without spreading it.
- It will spread to about 4 inches (10 cm).
- Cook, without flipping, for 1½–2 minutes.
- Bubbles will rise and pop, leaving holes across the whole surface.
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Ready when: The top is covered in holes and looks dry and matte, with no wet batter. The edges lift easily and the underside is pale golden.
Tip: Don't flip it. The wet top would collapse the holes, and the pancake will be doughy.
Remove and cool
- Slide the spatula under the pancake and lift it onto a clean towel, holes facing up.
- Do not stack warm pancakes on top of each other, because the holes will squash flat.
- Wipe the pan briefly if any bits stuck, stir the batter, and repeat with the remaining batter, adjusting the heat to medium or medium-low if needed.
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Ready when: You have about 14 pancakes with holey tops, laid out in a single layer.
Tip: Stir the batter before each pancake. The semolina settles quickly.
Soak and serve
- Rewarm the honey butter if it has cooled.
- Dip each pancake, holey side down, into the warm honey butter, or spoon the sauce over the tops.
- Fold or stack and serve right away, with extra sauce on the side.
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Ready when: Pancakes look glossy and the holes are filled with sauce.
Good to know
Tips
- Pour the batter from low to the pan surface in one spot. Spreading it with the cup stops the holes forming.
- Test the first pancake and adjust. If it has few holes, the batter may be too thick, so whisk in 1–2 tablespoons warm water. If it is too thin and spreads past 5 inches (12 cm), whisk in 1 tablespoon semolina.
- Serve pancakes warm, not hot. The pancakes absorb the sauce best at that point.
- Baghrir is also good with jam, melted butter and honey, or soft cheese for a savory option.
Make ahead
The batter can be blended (without the baking powder) and refrigerated for up to 12 hours. Bring to room temperature for 30 minutes, stir, add the baking powder, and cook. Cooked pancakes can be made a day ahead (see storage).
Storage & reheating
Room temperature: cooked pancakes keep, covered, up to 4 hours. Fridge: layer with parchment in an airtight container for up to 3 days. Freezer: freeze with parchment between each for up to 2 months. Reheat in a toaster, in a dry skillet over medium-low heat for 1 minute per side, or in the microwave for 15–20 seconds, then top with warm honey butter. Keep leftover honey butter in the fridge for up to 1 week and rewarm gently.
Substitutions
- fine semolina → Fine cornmeal or fine rice flour. The texture will differ and holes may be fewer. Use the same weight.
- unsalted butter → Ghee or smen. Use the same amount. Smen is the traditional choice with a stronger, funkier flavor.
- honey → Maple syrup or agave. Use the same amount. The flavor is milder and the sauce is thinner.
- instant yeast → Active dry yeast. Use the same amount, dissolve it in the warm water for 5 minutes first and blend as normal.
