Moroccan Honeycomb Pancakes Beghrir Recipe

Name: Moroccan Honeycomb Pancakes Beghrir
Prep time: 30 min
Cook time: 115 min
Total time: 145 min
Yield: Serves 1 or more
Ingredients: Dry Active Yeast; 2 teaspoons granulated sugar; 1/4 cup warm water; All Purpose Flour; Fine Semolina; 1/2 teaspoon salt; 2 large eggs; 1 tablespoon water; 1 cup lukewarm milk; Canola oil, for greasing; 1/4 cup melted butter; 1/4 cup honey

Indulge in the delightful magic of Moroccan Beghrir – airy, honeycomb-textured pancakes bursting with flavor! This recipe yields a large batch of these light and spongy treats, perfect for a special breakfast or brunch. Cooked on one side to create a signature honeycomb pattern on top, they're traditionally served with a luscious honey-butter sauce. Easy to make, though requiring a bit of resting time for the batter to develop its unique texture. Prepare to be amazed by the captivating appearance and irresistible taste!

Prep Time 30 mins

Cook Time 115 mins

Calories 92.4 kcal

Protein 5g

Rating 4.5 (4 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Moroccan Honeycomb Pancakes Beghrir

Dry Active Yeast
2 teaspoons granulated sugar
1/4 cup warm water
All Purpose Flour
Fine Semolina
1/2 teaspoon salt
2 large eggs
1 tablespoon water
1 cup lukewarm milk
Canola oil, for greasing
1/4 cup melted butter
1/4 cup honey

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How to Make Moroccan Honeycomb Pancakes Beghrir

In a small bowl, combine 1/4 cup warm water and 2 teaspoons granulated sugar. Add 1 teaspoon active dry yeast and stir until well combined. Set aside in a warm place for 5-10 minutes, or until foamy.
In a separate bowl, whisk together 1 cup lukewarm water and 1 cup lukewarm milk.
Beat 2 large eggs and add them to the milk mixture. Whisk until well combined.
In a large shallow bowl, whisk together 2 1/2 cups all-purpose flour, 1/2 cup semolina flour, and 1/2 teaspoon salt.
Gradually add half of the milk mixture to the dry ingredients, whisking constantly until a smooth batter forms.
Add the yeast mixture to the batter and beat vigorously by hand for 2-3 minutes to incorporate air and eliminate lumps.
Gradually add the remaining milk mixture, whisking until you achieve a smooth, runny batter (similar in consistency to crepe batter).
Cover the bowl with a clean kitchen towel and let the batter rest for 1-2 hours in a warm place.
Lightly grease a griddle or large nonstick skillet with canola oil using a paper towel.
Heat the griddle or skillet over medium-low heat. Gently stir the batter before each pour.
Pour 1/4 cup of batter onto the hot griddle for each pancake, spreading it into a thin circle with the back of the ladle.
Cook until bubbles appear on the surface and the pancake is cooked through (about 2-3 minutes per side, do not brown the underside). If needed, flip very briefly to lightly cook the top side.
Arrange the cooked pancakes in a single layer in a large, shallow, heatproof bowl, overlapping slightly to keep them warm.
In a small saucepan, combine 1/4 cup melted butter, 1/4 cup honey, and 1 tablespoon of water. Simmer for 5 minutes.
Drizzle the honey-butter mixture over the warm beghrir pancakes, and serve immediately. Enjoy with your fingers for a truly authentic Moroccan experience!
Store leftover pancakes in the refrigerator for up to 3-4 days.