Beghrir (Moroccan Pancakes)

Moroccan pancakes are a delicious and nutritious dish for breakfast or dinner, but they can be time consuming to make. This recipe is quick and easy with just five ingredients in the batter!
Beghrir is a popular Moroccan dish that’s often eaten at breakfast and dinner. They’re made from semolina flour, water, olive oil, salt and yeast. The dough is then allowed to rise for an hour before frying in hot oil until golden brown on both sides. Serve them with honey or jam like most other pancake variations (even though they aren’t technically pancakes). Beghrir can also be served as bread with butter instead of syrup if you prefer it sweeter than savory.

prep: 10 mins cook: 35 mins additional: 35 mins total: 80 mins Servings: 6 Yield: 12 pancakes

Ingredients:

1 cup milk

½ teaspoon active dry yeast

1 cup warm water (115 degrees F/46 degrees C)

2 teaspoons baking powder

1 cup all-purpose flour

1 cup semolina flour

½ teaspoon white sugar

1 teaspoon salt

2 eggs

Instructions:

Place the water, yeast, and sugar in a blender, and let stand without blending for 5 minutes, until the yeast softens and begins to form a creamy foam. Add the milk, flour, semolina flour, eggs, baking powder, and salt. Blend until the mixture is smooth, about 1 minute. Leave the mixture in the blender to rest for about 30 minutes.

Heat a 5-inch nonstick skillet over medium-low heat. Blend the pancake mixture for about 10 seconds, to remix, and scoop 1/4 to 1/3 cup of batter into the heated skillet. Cook the beghrir until bubbles have formed and popped, and the top of the pancake is no longer shiny, about 3 minutes. Do not flip. Adjust the heat as necessary so that the bottoms of the pancakes are just starting to brown when the tops are dry. Blend the batter for 10 seconds or so after cooking 3 or 4 pancakes, to keep the batter fluffy.

To make the sauce, place the butter, honey, and flower-water flavoring in a microwave-safe bowl, and microwave on High setting until the butter is melted and the honey is hot, about 1 1/2 minutes. Stir the sauce, and drizzle about 1 tablespoon over each warm pancake to serve.

Nutrition Facts:

Per Serving: 354 calories; protein 6g; carbohydrates 53.8g; fat 14.2g; cholesterol 95.8mg; sodium 675.4mg.

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