Moroccan Baghrir Thousand-Hole Pancakes
Baghrir are Moroccan pancakes cooked on one side only, and their surface fills with tiny holes from yeast bubbles. The secret to the holes is that the batter must be very runny, blended well in a blender, and rested for 30 minutes until it forms bubbles on the surface.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Calories
- 190
Baghrir is popularly known as the "thousand-hole pancake", and the holes aren't just for looks—they absorb the honey and butter and make every bite satisfying. It is cooked on one side only, which keeps the holes open.
Method
-
1
Blending in the Blender
Put the semolina, flour, yeast, baking powder, sugar, and salt in the electric blender, pour in the warm water, and blend for 2 full minutes. The blender is important — vigorous blending breaks down the semolina grains and distributes the yeast, and hand mixing won't give the same result.
-
2
Adjusting the Consistency
The batter must be very runny like milk — much thinner than pancake batter. If it is thick, add warm water while blending. The runny consistency is the main requirement for the holes to appear.
-
3
Resting
Cover the batter and leave it in a warm place for 30-40 minutes until you see lots of bubbles on the surface. These bubbles are proof that the yeast has worked and they will turn into holes. Do not stir the batter after this at all.
-
4
Heating the Pan
Heat a non-stick pan over medium heat without any fat. The heat must be steady and medium — high heat seals the surface before the holes open, and low heat gives a pale pancake with few holes.
-
5
Pouring and Cooking on One Side
Pour a small ladleful into the center of the pan and let it spread on its own (don't swirl the pan). You will find the holes appearing from the edges to the center. Cook it for 2-3 minutes until the surface dries completely and do not flip it at all.
-
6
Proper Cooling
Arrange the pancakes on a clean towel in a single layer next to each other, not on top of each other until they cool down. Stacking them while hot makes them stick and closes the holes. After they cool, you can stack them.
-
7
Serving
Melt the butter with the honey in a small pot, and dip the baghrir in them or pour them on top. The holes will absorb the mixture completely. Serve them with mint tea.
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Tips that actually matter
- Use the electric blender, hand mixing does not give the same holes.
- The batter is runny like milk — this is the main requirement.
- Do not stir the batter after resting so you don't deflate the bubbles.
- One side only — never flip it.
- Cool them in a single layer, not stacked.
People also ask
The holes didn't appear — why?
Four possible reasons: the batter is too thick, or the yeast is old, or you didn't let it rest enough, or the pan was too hot so the surface sealed quickly. Try the four in this order — the first two are the most common.
Why on one side only?
Because the holes form on the top surface as it dries, and flipping it closes them and greases the surface. The bottom side cooks from the heat and the top from the rising steam — and that's what keeps the pancake soft and spongy on the inside.
Can I use coarse semolina?
Fine semolina is what's required — coarse doesn't dissolve enough so the batter becomes grainy and the holes come out uneven. If you only have coarse, blend it longer in the blender and let it rest for an hour.
Can I prepare it ahead of time?
Yes — they are made, cooled, and stored in an airtight container for two days, or frozen with parchment paper between them for up to a month. Reheat them for seconds on a dry pan or in the microwave before serving with butter and honey.
Cook mode
Moroccan Baghrir Thousand-Hole Pancakes
-
1
Blending in the Blender
Put the semolina, flour, yeast, baking powder, sugar, and salt in the electric blender, pour in the warm water, and blend for 2 full minutes. The blender is important — vigorous blending breaks down the semolina grains and distributes the yeast, and hand mixing won't give the same result.
-
2
Adjusting the Consistency
The batter must be very runny like milk — much thinner than pancake batter. If it is thick, add warm water while blending. The runny consistency is the main requirement for the holes to appear.
-
3
Resting
Cover the batter and leave it in a warm place for 30-40 minutes until you see lots of bubbles on the surface. These bubbles are proof that the yeast has worked and they will turn into holes. Do not stir the batter after this at all.
-
4
Heating the Pan
Heat a non-stick pan over medium heat without any fat. The heat must be steady and medium — high heat seals the surface before the holes open, and low heat gives a pale pancake with few holes.
-
5
Pouring and Cooking on One Side
Pour a small ladleful into the center of the pan and let it spread on its own (don't swirl the pan). You will find the holes appearing from the edges to the center. Cook it for 2-3 minutes until the surface dries completely and do not flip it at all.
-
6
Proper Cooling
Arrange the pancakes on a clean towel in a single layer next to each other, not on top of each other until they cool down. Stacking them while hot makes them stick and closes the holes. After they cool, you can stack them.
-
7
Serving
Melt the butter with the honey in a small pot, and dip the baghrir in them or pour them on top. The holes will absorb the mixture completely. Serve them with mint tea.
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