Beghrir (Moroccan Pancakes)

    Beghrir (Moroccan Pancakes)


    18 people made this

    About this recipe: Moroccan pancakes served with honey-butter sauce. Best during Ramadan for breaking the fast or pre-dawn, but certainly great anytime.

    Makes: 12 pancakes

    • 250ml warm water (45 degrees C)
    • 1/2 teaspoon dried active baking yeast
    • 1/2 teaspoon caster sugar
    • 250ml milk
    • 125g plain flour
    • 160g semolina
    • 2 eggs
    • 2 teaspoons baking powder
    • 1 teaspoon salt
    • Sauce
    • 90g butter
    • 7 tablespoons honey
    • 1 teaspoon orange blossom water, or to taste (optional)

    Prep:10min  ›  Cook:35min  ›  Extra time:30min resting  ›  Ready in:1hr15min 

    1. 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, 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.
    2. Heat a 10cm nonstick frying pan over medium-low heat. Blend the pancake mixture for about 10 seconds, to remix, and scoop 4 to 5 tablespoons of batter into the heated pan. 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.
    3. To make the sauce, place the butter, honey and orange blossom water 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.

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