- 1 glass Plain flour
- 2 glasses Semoule fine
- 1 tbsp Baker's yeast
- 1/2 tsp Salt
- 1 bag baking powder
- 4 glasses Lukewarm water
This recipe for Baghrir is simply impossible to miss – it is also called a Thousand-hole pancake.
They are simply made with a mixture of flour and fine wheat semolina (yes, the one used for couscous).
My tip: let the dough rise well for 20 minutes, covering the bowl before cooking the pancakes on a boiling pan… and there, the magic happens… count the holes!!
In a bowl, put a little warm water and the baker's yeast, so that it activates (it will foam after 5 minutes)
In a blender, mix the semolina, flour, salt, vanilla sugar, and baking powder, and mix.
Then add the diluted baker's yeast and the water, mix to obtain a slightly thick pancake batter, pour into a bowl, and cover. It should rest for at least 30 minutes.
In a lightly buttered skillet (some don't butter it to get more golden pancakes), place a ladleful of batter and you should see the holes form as it cooks.
Serve with a syrup that you have prepared with orange blossom water, honey, and butter... it's divine!