Growing up, my mom would get up early and make Baghrir for us for breakfast. These yeasted Moroccan pancakes are drizzled with honey. They are airy, full of holes for syrup to seep through, a little sticky, sweet, and filling. In addition, my mom would also make a nice big pot of fresh mint tea to go with it. Sometimes she'd also sprinkle chopped toasted almonds on top. A few years ago I finally obtained the recipe. Not because my mom wouldn't share it but because my mom measures her ingredients for Baghrir with a "certain" size bowl that I don't have an exact copy of :o) So I just followed her with my scale when she made it and wrote down the recipe :o)
There are probably as many recipes for Baghrir out there as there are for chocolate chip cookies. My mom's version is made with 100% coarse semolina flour (no AP flour), milk (not water), and no eggs. I really like this recipe a lot as-is and have not bothered trying other recipes.

Hubby loves these. They're great for breakfast but they work equally well as an afternoon snack with some mint tea. Should you have leftovers, it keeps very well in the fridge (covered in plastic wrap). Just reheat in the microwave for 10-20 seconds.