THOUSAND HOLES PANCAKES - MOROCCAN BEGHRIR
Beghrir or Baghrir are delicious vegan Pancakes from Morocco, Algeria and all the Maghreb region.Made with semolina, water and yeast, they are also called Thousand Holes Pancakes because when they cook, the yeast forms thousands of air bubbles on top.These pancakes are incredibly soft with a neutral slightly sour aftertaste; they match perfectly with the Honey Butter Syrup Topping that completely soak the pancakes texture.Incredilby quick and easy to make, they are made without eggs, without butter and oil and without milk: a no-regret snack to treat yourself!
Ingredients
Thousand Holes Pancakes Batter
- 50 g (6 tbsp) all purpose flour
- 110 g (3/4 cup) fine wheat semolina
- 10 g (2 tsp) sugar
- 3 g (1 tsp) baking powder
- 6 g (1+1/2 tsp) instant dry yeast you can use active dry yeast instead, you just need to activate it
- 300 g (1+1/4 cup) lukewarm water
- Pinch of salt
Honey Butter Syrup Topping
- 14 g (1 tbsp) unsalted butter
- 75 g (1/4 cup) honey
- 1/2 tsp orange blossom water
Instructions
Thousand Holes Pancakes Batter
- In a large bowl mix together all purpose flour, semolina, sugar, baking powder and instant yeast.
- Gradually pour the water in while mixing with a whisk until combined. Add the pinch of salt.
- Transfer the liquid batter into a mixer (or a food processor) and mix for 1 minute at high speed until bubbles a bit.
- Cover the batter with plastic wrap and let it rest for about 30-40 minutes. Meanwhile you can prepare the Honey Butter Syrup Topping (instructions below).
- Heat a small (12cm-5inch) non stick pan over low heat for few minutes, then pour a bit less than 60ml-1/4 cup of batter into the pan and cook for few minutes until holes form on top and all bursting like bubbles: cook only one side of the pancake, it's ready when the top is dry.
- Repeat when all the pancakes are done and serve slightly warm.
Honey Butter Syrup Topping
- Place all the ingredients in a non stick pan and melt completely over low heat until runny and well combined.
- Serve the warm syrup with the pancakes.
Video
Notes
Store the pancake leftover in refrigerator for 5 days or in freezer for up to 2-3 months.
Store the Honey Butter Syrup Topping in refrigerator for up to 1 week.