Light Moroccan Pancakes Honeycomb (Print View)

Light, spongy pancakes with signature honeycomb texture, served with butter and honey for a traditional Moroccan breakfast experience.

# Ingredient List:

→ Dry Ingredients

01 - 1 cup fine semolina
02 - 1/2 cup all-purpose flour
03 - 1 1/2 teaspoons instant yeast
04 - 1 teaspoon baking powder
05 - 1 tablespoon sugar
06 - 1/2 teaspoon salt

→ Wet Ingredients

07 - 2 cups lukewarm water

→ For Serving

08 - 3 tablespoons unsalted butter, melted
09 - 1/4 cup honey

# How to Make:

01 - In a large bowl, whisk together semolina, flour, instant yeast, baking powder, sugar, and salt until thoroughly combined.
02 - Gradually add the lukewarm water while mixing continuously until the batter is smooth and free of lumps.
03 - Cover the bowl and let the batter rest at room temperature for 30 minutes, until bubbles form on the surface.
04 - Heat a non-stick skillet or crepe pan over medium heat until properly heated.
05 - Gently stir the rested batter, then pour approximately 1/4 cup onto the skillet. Do not spread the batter; allow it to naturally form a circular shape. Cook on one side only until the surface is covered with small holes and the batter is no longer wet, about 2 minutes.
06 - Transfer cooked baghrir to a clean kitchen towel and cover to maintain warmth. Repeat with remaining batter, stirring occasionally between batches.
07 - Serve warm pancakes drizzled with melted butter and honey.

# Expert Advice:

01 -
  • You have never seen pancakes quite like these the honeycomb pattern is mesmerizing and they taste like warm clouds drizzled with honey.
  • They cook on only one side making them surprisingly forgiving for even the most breakfast challenged cooks among us.
  • The batter comes together in minutes but feels like something you would order at a specialty Moroccan café.
02 -
  • Do not flip these pancakes. They cook on only one side and flipping will ruin that signature spongy texture.
  • The batter needs to rest those bubbles are what create the honeycomb pattern that makes baghrir so special.
  • If your batter is too thick the pancakes will not develop proper holes. Add a tablespoon of water if needed.
03 -
  • Use a ladle with a spout for more even pouring and those perfect circular shapes.
  • The pan is hot enough when a drop of water sizzles and dances across the surface.

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