Baghrir, thousand holes pancakes

Name: Baghrir, thousand holes pancakes - Octavia L.
Ingredients: Dough: 1 cup of flour (a not too tall cup) 3 cups of fine semolina 1 tablespoon of oil (I used walnut oil) 1/2 teaspoon of baking powder 1 tablespoon of dry yeast 1/2 teaspoon of salt 1 cup of warm mi; 3 tablespoons of organic butter

Dessert - Baghrir, thousand holes pancakes by Octavia L. - Recipia

Baghrir are thin, fluffy pancakes known for the holes that appear all over their surface during baking. They are found in North African cuisines, especially in Morocco and Algeria, although their exact origin is unclear. In this recipe, the batter is made with fine semolina, flour, milk, and yeast, and the pancakes are cooked without oil and only on one side. At the end, they are spread with melted butter and honey, but they can also be served with jam or Nutella. QUICK INFO Total time: not specified in the original recipe Preparation time: not specified Baking time: depends on the size of the pan and how quickly the pancakes cook Servings: not specified; the amount obtained depends on the size of the pancakes Difficulty: easy to medium Recipe type: pancakes for breakfast, snack, or dessert INGREDIENTS For the batter 1 cup of flour, using a not very tall cup 3 cups of fine semolina 1 tablespoon of oil; the original recipe used walnut oil 1/2 teaspoon of baking powder 1 tablespoon of dry yeast 1/2 teaspoon of salt 1 cup of warm milk Warm water, added gradually, until a thin batter is obtained For serving 1 small cup of honey 2-3 tablespoons of organic butter Can also be served with jam or Nutella. HOW TO PREPARE 1. Prepare the batter Pour the warm milk into a large bowl. Gradually add flour, fine semolina, oil, baking powder, dry yeast, and salt. Mix the ingredients with a mixer, then start adding warm water. Add the water gradually until you achieve a thin consistency. The batter should not be thick like regular pancake batter. The amount of water is not fixed, as it depends on the type of flour and semolina. It is important that the batter flows easily and can be poured with a ladle into the pan. 2. Heat the pan Use a non-stick pan and do not add oil. The pan should be ready before the first pancake, as baghrir cook directly on its surface. 3. Pour the batter Put a ladle of batter into the pan and let it spread into a circle. Do not spread the batter with a spoon and do not try to level it after pouring. As the pancake cooks, bubbles will appear on the surface. These will burst and form the characteristic holes of baghrir. Do not flip the pancake to the other side. 4. Bake the pancakes Baghrir are cooked only on one side. They are ready when the surface is no longer liquid, and holes have formed all over the pancake. Remove each pancake to a separate plate. Do not stack them while they are warm, as they may stick together and lose their holey appearance. Let them cool before stacking. 5. Prepare the butter with honey Place the honey and butter in a suitable dish and melt them in the microwave. Then mix the two ingredients until combined. Once the pancakes have cooled, spread them with the honey and butter mixture. For a simpler option, you can also serve them with jam or Nutella. WHY I MAKE THIS RECIPE OFTEN Baghrir have a different texture than regular pancakes: they are soft, moist, and filled with small holes that hold the honey and butter. The fine semolina gives them a unique taste, and the combination with honey is enough to turn them into a simple dessert. I also like that they cook without oil in the pan. Once the batter is prepared, the pancakes cook one by one and do not need to be flipped. They can be served with honey and butter, or with jam or Nutella, depending on what I have on hand. TIPS AND VARIATIONS Tips The milk and water should be warm, not hot. Very hot ingredients can affect the dry yeast. Add the water gradually. Do not pour it all at once, as it is harder to adjust the consistency of the batter. The final mixture should be thin and flow easily from the ladle. Do not mix the batter in the pan with a spoon after pouring it. The holes will form on their own during baking, and the surface should be left untouched. Do not flip the pancakes. Baghrir cook only on the first side, and flipping can ruin the holes formed on the surface. Do not stack the pancakes while they are warm. Place them on separate plates and let them cool before stacking. If the first pancake does not have enough holes, check if the batter is thin enough and if the pan is heated properly. Do not add oil to the pan. Substitutes Walnut oil can be used as in the original recipe. If you do not have walnut oil, you can use any oil you have for the batter, but the recipe will lose the subtle flavor of walnut oil. For serving, butter and honey can be replaced with jam or Nutella. These are used after baking when the pancakes have cooled. Variations You can serve some of the pancakes with honey and butter, and the rest with jam or Nutella. It is not necessary to spread all the pancakes the same way. If you prefer a less sweet taste, use less of the honey and butter mixture or serve the pancakes plain, adding the topping directly on the plate. Serving ideas Baghrir can be served for breakfast or as a dessert. In the original recipe, they are recommended alongside natural mint tea. They also pair well with coffee or hot chocolate. FREQUENTLY ASKED QUESTIONS Why don’t baghrir pancakes get flipped? These pancakes are cooked only on one side. The holes form on the surface while the batter cooks, and flipping them can ruin this texture and specific appearance. What should the batter be like? The batter should be thin, more fluid than regular pancake batter. Warm water is added gradually until the mixture flows easily from the ladle. Why should I let the pancakes cool separately? When they are warm, the pancakes can stick to each other if stacked immediately. Additionally, they can become moist between each other, and the holes on the surface will not remain as well defined. Can I use something else instead of honey and butter? Yes. The pancakes can be spread with jam or Nutella, as mentioned in the original recipe. Honey and butter are melted together and used after the pancakes have cooled. Can I put oil in the pan? No. Baghrir are cooked in a non-stick pan without oil. NUTRITIONAL VALUES The values are estimated and may not be exact, as the recipe uses unspecified cup sizes, the amount of water is not fixed, and the number of pancakes obtained is not mentioned. For the entire amount of batter and the honey and butter mixture, the estimate is approximately 2,800-3,100 kcal, 75-85 g of protein, 520-590 g of carbohydrates, and 45-60 g of fat. Most of the carbohydrates come from flour, semolina, and honey, while the fats come from oil and butter. The values for one pancake depend on how many pieces are obtained and how much honey and butter mixture is used on each. If thinner pancakes are made, the value per piece will be lower; if thicker ones are poured or generously spread, it will be higher. STORAGE AND REHEATING Baghrir are best fresh, after they have cooled and been spread with honey and butter. If there are leftover pancakes, let them cool completely before stacking them. Since the original recipe does not specify an exact storage time, it is better to consume them as soon as possible. Keep them covered so they do not dry out, and add the honey with butter before serving if you haven't already spread them. For the best texture, do not let them sit long after baking before consuming.

Ingredients

Dough: 1 cup of flour (a not too tall cup) 3 cups of fine semolina 1 tablespoon of oil (I used walnut oil) 1/2 teaspoon of baking powder 1 tablespoon of dry yeast 1/2 teaspoon of salt 1 cup of warm mi
3 tablespoons of organic butter

Baghrir, thousand holes pancakes

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