top of page
Search

Baghrir (Moroccan Pancakes)

Updated: Apr 24, 2022

(by Maha Rouchati)


12 oz. semolina flour

2 1/2 c. lukewarm water

1 1/2 t. baking powder

salt to taste

1 egg, beaten

1 T. fresh yeast

Mix dry ingredients in a bowl.

Add warm water and yeast, mixing for 3 minutes.

Add egg and blend.

Cover and let rest for 20 - 30 minutes.

In a non-stick pan, add 1/4 c. batter.

Cook without flipping until the surface does not appear wet.

Cool on a rack.

Serve with honey and mint tea.


(Read Goddesses, the story that accompanies this recipe.)

Recent Posts

See All
Grandma Raquel's Red Beans

(by Catherine Gigante-Brown) 3 T. olive oil 1/2 medium onion, chopped 1/4 red pepper, chopped 3 cloves garlic, finely chopped 1/2 chorizo...

 
 
 
Gedämpfte Flanken

(by Carolyn Swartz) Note: Here's where a watched pot is essential, maintaining an inch or two of liquid at the bottom of the pot....

 
 
 
Nana's Savory Mincemeat

(by Dawn Levitt) 1 lb. prepared raisins 1 pt. Hennessy 5 – 6 lb. green tomatoes (approximately 40 - 50 tomatoes) 2 T. kosher salt 5 – 6...

 
 
 

Comments

bottom of page