Beghrir (Moroccan Pancakes)

    (13)
    1 hour 15 min

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


    20 people made this

    Ingredients
    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)

    Method
    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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    Reviews & ratings
    Average global rating:
    (13)

    Reviews in English (11)

    by
    12

    Wow! These are tasty, beautiful, and fun. I made these as written, except that I omitted the orange-flower water from the sauce (I didn't have it in the house). The only change I would make next time is to cut the salt just a tad. My 2-year-old loved watching the lacy pattern emerge (though he was not quite so enthusiastic about the taste as I was).  -  26 Feb 2011  (Review from Allrecipes US | Canada)

    by
    10

    This recipe was great, I wanted something interesting for Christmas morning and this was it. Came out exactly like the picture and it makes a ton. The syrup was also very different, far from maple but better for it. I had no trouble finding seminola flour, it is pricey but was sitting right there in the baking aisle. Overall definitely a recipe to play with!  -  25 Dec 2010  (Review from Allrecipes US | Canada)

    by
    9

    I could not find Semolina anywhere so I just used two cups of all-purpose flour. They turned out ok. not quite as "airy" as I have had before, but not bad. You have to adjust the temperature on the stove a lot considering that you don't flip these and you can really taste any dark/burnt spots. I have had a lot of Moroccan food and am very excited to be able to learn how to cook it myself. Thanks for the recipe!!!  -  13 Sep 2009  (Review from Allrecipes US | Canada)

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