Description
These quick and easy made-in-a blender baghrirs are Moroccan/Algerian semoulina pancakes, also known as “thousand-hole” pancakes. This recipe calls for three ingredients : semolina, flour, yeast and some warm water.
Ingredients
Scale
- 1 cup fine semolina (1 cup = 200 ml)
- Just under 1 cup plain flour (about 1 cup minus two fingers)
- 1 tbsp sugar
- 1/2 tsp salt
- 1 tbsp dried yeast
- 1 tsp baking powder
- 450 ml warm water (plus/minus depending on how your semolina and flour absorb liquid)
Instructions
- Blend all the ingredients well in a large bowl using an immersion blender.
- Leave the batter to rise for about 30 minutes.
- Stir once more.
- Place a Tefal nonstick pan over medium heat, or use a crêpe maker (as I do).
- Cook using a ladle of batter poured into the pan; the batter should spread well.
- Let it cook fully before removing from the pan (cook on one side only).
- When serving, top as you like with butter and granulated sugar.
- Prep Time: 30 min
- rest time: 30 min
- Cook Time: 15 min
- Category: Desserts, baking
- Cuisine: algerian cuisine, moroccan cuisine
Nutrition
- Serving Size: 1 piece
- Calories: 150 kcal