Ingredients for Baghrir Moroccan Yeast Pancakes
- 3 cups warm milk
- 2 cups fine semolina flour
- 1/2 cup all-purpose flour
- 1 tablespoon active dry yeast
- 1 teaspoon baking powder
- 1 teaspoon turmeric
- Honey (for serving)
- Melted butter (for serving)
- Orange Flower Water (quantity not found)
- 1 1/2 cups warm water
- 1 tablespoon sugar
- 1/2 teaspoon salt
- Syrup (for serving)
- Jam (for serving)
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How to Make Baghrir Moroccan Yeast Pancakes
- In a large bowl, dissolve the yeast in warm water (105-115°F). Add the sugar and let stand for 5-10 minutes until foamy.
- Whisk in the flour, salt, and baking powder until just combined. Do not overmix; a few lumps are okay.
- Slowly add the warm milk, whisking until a smooth batter forms. The batter should be thin and slightly runny, like crepe batter.
- Cover the bowl and let the batter rest in a warm place for at least 2 hours, or preferably overnight in the refrigerator. This allows the yeast to fully develop and creates the signature airy texture.
- Heat a lightly oiled griddle or non-stick pan over medium-low heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake. Do not spread the batter; let it spread naturally.
- Cook for 2-3 minutes per side, or until small holes appear on the surface and the edges are set. Flip only if necessary, as the goal is to cook the pancakes mainly on one side.
- Serve immediately with your favorite toppings such as honey, syrup, melted butter, or jam.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
46g
Fat
16g
Carbs
12g
