Moroccan Honeycomb Pancakes (Printable)

Light, spongy Moroccan pancakes with a signature honeycomb texture, perfect for breakfast or sweet snacks.

# What You'll Need:

→ 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

# Steps:

01 - In a large bowl, whisk together semolina, flour, instant yeast, baking powder, sugar, and salt until thoroughly blended.
02 - Gradually pour in the lukewarm water while whisking 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, or until bubbles form on the surface indicating fermentation.
04 - Place a non-stick skillet or crepe pan over medium heat and allow it to come to temperature.
05 - Gently stir the rested batter, then pour approximately 1/4 cup onto the heated skillet. Do not spread or swirl; allow the batter to settle naturally into a circular shape.
06 - Cook on one side only for about 2 minutes, until the surface is covered with distinctive holes and the wet appearance disappears. Avoid flipping the pancake.
07 - Transfer the cooked baghrir to a clean kitchen towel and cover to maintain warmth. Repeat with remaining batter, stirring gently between batches.
08 - Serve the pancakes warm, generously drizzled with melted butter and honey.

# Expert Advice:

01 -
  • The batter comes together in minutes with pantry staples you probably already have
  • They cook on only one side, making them surprisingly fast and foolproof
02 -
  • The resting period is non-negotiable without it, those signature holes will not form properly
  • Never flip baghrir or you will lose that unique sponge-like texture that makes them special
03 -
  • Use a blender for the smoothest batter if you prefer fewer lumps
  • Make extra and freeze them between layers of parchment paper for quick weekday breakfasts

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