Baghrir with Orange Butter Sauce | Moroccan Semolina Pancake
Baghrir is a famous pancake / crepe from the North African cuisine especially the Moroccan region. It is also called as '1000 holes Pancake' as it is a soft and spongy pancake with many holes.
Servings: 15 Pancakes
Calories: 99kcal
Ingredients
Ingredients to Make Baghrir - Makes around 15 pancakes
- 1 ½ cups Semolina flour
- ½ cup All Purpose flour
- 1 Tablespoon Active Dry Yeast
- 1 Tablespoon Sugar
- ¼ teaspoon Salt
- 2 ½ cups Warm Water - 2 to 2 ½ cups as needed
Ingredients to make the Orange Butter Sauce -
- 2 Tablespoon Butter
- 1 Tablespoon Honey
- ¼ cup Orange Juice from freshly squeezed orange
Instructions
Procedure to Make Baghrir -
- In about ½ cup of warm water, add the sugar and the yeast and let it sit for about 10 minutes or until the yeast becomes bubbly and frothy.
- In a blender jar, add about 1 cup of warm water, both the flour and salt. Add the proofed yeast mixture and run the blender for 10 seconds. Add more warm water if needed to make a smooth batter. Run the blender for couple of minutes to incorporate more air to the batter. This will make the Baghrir very lacey and fluffy.
- Transfer the batter to a bowl and let it ferment for at last couple of hours in a warm place. The batter should appear very bubbly before we start making the pancakes.
- I left mine for about 3 hours to ferment. After fermenting, mix the batter gently to combine everything well.
- When ready to make the pancakes, heat a non stick pan and spray very lightly with oil. We could also use a paper towel sprayed with oil and wipe the pan.
- Once the pan is hot, add a ladle full of batter and gently swirl the pan for the batter to spread. Do not make the pancake too thin or too thick. Too thin will not have as many holes and too thick will not cook too well.
- Let the baghrir cook on low to medium flame for couple of minutes until the top appears dry and cooked. The pancakes will be cooked only on one side and hence it important to cook them well.
- Remove the baghrir from the pan and keep them separated by placing parchment papers between them. They would stick if stacked up.
Procedure to Make the Orange Butter Sauce -
- Heat the butter in a pan. Once the butter melts, add the honey.
- When the honey melts, add the orange juice and mix well.
- Let the sauce simmer for minute and serve warm.
Notes
- The batter has to be rested enough to be fermented as that is when it will have the many holes appear on the Baghrir. If the batter does not ferment well, the number of holes and the texture of Baghrir will be different.
- The pan should be in medium heat when cooking the Baghrir. If the pan is too hot, the outside will cook and the inside will remain under cooked.
- The baghrir's should not be stacked as it will stick to each other. Keep them separated by layering a parchment sheep in between them.
- The Baghrir's freeze well. Keep them layered between parchment and then slightly warm it in microwave before serving.
- The baghrir's can be served with pancake syrup, or just honey and butter. The orange flavored butter sauce just adds a layer of fresh flavor and works great.
Nutrition
Calories: 99kcal | Carbohydrates: 18g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 51mg | Potassium: 48mg | Fiber: 1g | Sugar: 2g | Vitamin A: 55IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 1mg