Moroccan yeasted pancakes (aka Baghrir)

Many years ago I posted a recipe for Moroccan yeasted pancakes called "Baghrir". Some people compare them to crumpets. There is similarity but crumpets are cooked on both sides whereas Baghrir is only cooked on one side. They have a LOT of holes on top which is why in French they're called "crepes aux mille trous" (pancakes with a thousand holes). These holes are perfect for soaking up a syrup of warm honey and melted butter or good olive oil. For some extra flavor, I like to add a teaspoon of orange blossom water. Yum! So why another post of Baghrir? I obtained a foolproof recipe from a close friend (Nazha) that's even easier and quicker to make, with equally great results. This recipe is also vegan whereas my old recipe was not because it uses milk. And if nine Baghrirs aren't enough, you can easily double the recipe.

A beautiful plate of Moroccan Baghrir. Bon Appetit!

About 5 secs before it's completely done (there's a tiny uncooked white spot in the middle)

The whole cooking process (about 1 minute)

Moroccan Baghrir

Yield: about nine 6-7" Baghrirs

(original recipe from my close friend Nazha - please ask for permission before reprinting in any form)

Ingredients

• 275 gr lukewarm water
• 1/8 to 1/4 tsp table salt
• 1/2 tsp granulated sugar
• 125 gr fine semolina flour
• 23 gr all purpose flour
• 3 gr instant yeast
• pinch of turmeric for color, optional
• 7 gr baking powder (add this later - see instructions)

Syrup:

• ¾ cup honey
• 1 Tbsp extra-virgin olive oil (or butter)
• 1 tsp orange blossom water, optional

Instructions:

• Put all the Baghrir ingredients in a blender, except the baking powder. Mix on medium-high for a minute.
• Add the baking powder to the mixture in the blender and mix for another 30 seconds.
• Heat a non-stick pan on medium to medium-high heat.
• Pour a ladle of Baghrir batter onto the pan (about 1/4 cup).
• Cook on one side until the Baghrir has holes all over and there's no more raw batter on top.
• Put aside the cooked Baghrir on a cooling a rack.
• Continue with the rest of the batter.

Syrup instructions:

• Combine all the syrup ingredients in a heat proof bowl and warm up in the microwave for 30 secs (this may vary depending on your microwave).
• Brush over each Baghrir* (only brush it on Baghrir to be consumed that day - don't put syrup on unused Baghrir).
• Sprinkle toasted sliced or chopped almonds on top, optional.

Should you have any leftover Baghrir, you could put them on a plate, cover them with plastic wrap and refrigerate them for several days. Bon appetit!