Baghrir (Moroccan Thousand-Hole Pancakes)

Ingredients

• •200 g fine semolina
• •100 g all-purpose flour
• •2 tsp active dry yeast
• •1 tsp baking powder
• •500 ml warm water

Directions

1. 1Blend the semolina, flour, yeast, baking powder, a pinch of salt and the warm water until completely smooth.
2. 2The batter should be thin, closer to cream than to pancake batter.
3. 3Cover and rest forty minutes until the surface is covered in bubbles.
4. 4Heat a dry non-stick pan over medium heat. Do not oil it.
5. 5Pour in a ladle of batter and leave it entirely alone as holes open across the surface.
6. 6Cook two to three minutes until the top is dry and matte. Never flip it.

💡 If holes do not appear, the batter is too thick. Whisk in water a spoonful at a time and test again before blaming the yeast.

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