Baghrir
HB-9630 · Hand-built original · American
Spongy semolina pancakes cooked on one side until the tops are covered in bubbles and set, served with warm honey and melted butter.
AmericanBreakfastVegetarianEgg-free
Main ingredient: fine semolina
Pairs well with: coleslaw, cornbread, potato salad, baked beans, coffee
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 2 cups fine semolina
- 1 cup all purpose flour
- 1 package of instant yeast, about 2 1/4 tsp
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 3 1/2 cups water, lukewarm, additional water as necessary
- warm honey and melted unsalted butter to add on top
Method
- Whisk the semolina, flour, yeast, salt and sugar together in a large bowl, reserving the baking powder.
- Stir in the lukewarm water until the batter is relatively thin, adding a little more water if it seems thick.
- Blend the batter until evenly combined, blend in the baking powder, then cover and rest it for 15 minutes, until it looks very bubbly.
- Heat a pan over medium-high heat with a little butter or oil spray. Ladle in about 1/2 cup of batter and let bubbles form across the surface.
- When the top looks completely cooked and set, lift the pancake out without flipping it and repeat with the remaining batter.
- Stack the baghrir and serve them with warm honey and melted unsalted butter poured over the top.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).