Moroccan · Breakfast
Baghrir (Hundred-Hole Pancakes)
These spongy semolina pancakes are riddled with tiny bubble holes that form as they cook on one side only, perfect for soaking up melted butter and honey. They're a fixture of Ramadan iftar tables and weekend breakfasts across Morocco.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
- Level
- Medium
Ingredients
- 250 g fine semolina
- 50 g flour
- 1 tsp instant yeast
- 1/2 tsp baking powder
- 1/2 tsp salt
- 500 ml lukewarm water
- Melted butter and honey, to serve
Method
- 1
Blend the batter
Blend the semolina, flour, yeast, baking powder, salt and water into a smooth, thin batter, similar to crepe batter.
- 2
Rest
Cover and let the batter rest in a warm spot for 20–30 minutes until visibly bubbly.
- 3
Cook
Ladle the batter onto a hot, ungreased non-stick pan over medium heat. Do not flip — cook only on one side until the surface is covered in small holes and looks dry and matte.
- 4
Cool
Transfer to a clean towel to cool slightly, stacking with the holey side up.
- 5
Serve
Serve warm drizzled generously with melted butter and honey.
Chef's tips
- The batter should be thinner than pancake batter — closer to heavy cream — for the holes to form properly.
- Don't move or flip the pancake while it cooks; disturbing it collapses the holes.
- A well-heated pan is key — too cool and the holes won't form before the top sets.
Frequently asked questions
Why aren't my baghrir getting holes?
The most common cause is a batter that's too thick, or a pan that isn't hot enough before the batter goes in. Thin the batter with a little more water and preheat the pan well.