Baghrir (Maghreb Pancakes)

Baghrir Recipe (Thousand-Hole Pancakes)

Ingredients:

• 1 cup semolina flour
• 1 cup all-purpose flour
• 1 teaspoon instant yeast
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 cups warm water (about 110°F or 43°C)
• 1 teaspoon honey (optional, for flavor)
• Butter and honey for serving

Instructions:

1. Combine Dry Ingredients
   In a large mixing bowl, combine the semolina flour, all-purpose flour, instant yeast, baking powder, and salt. Mix well to ensure even distribution of the dry ingredients.

2. Add Water
   Gradually pour in the warm water and honey (if using) while stirring the mixture with a whisk. Continue mixing until you achieve a smooth, lump-free batter. The batter should be fairly runny.

3. Let the Batter Rest
   Cover the bowl with a clean cloth and let the batter rest for about 30 minutes. This allows the yeast to activate, creating bubbles and a light texture.

4. Heat the Pan
   Preheat a non-stick skillet or griddle over medium heat. Do not grease the pan, as Baghrir should be cooked without oil or butter.

5. Cook the Baghrir
   Once the pan is hot, pour about 1/4 cup of the batter onto the skillet. Cook for about 2-3 minutes, or until the surface is covered with tiny holes and the edges look set. Do not flip the pancake; it should be cooked only on one side.

6. Remove and Keep Warm
   Carefully remove the Baghrir from the skillet and place it on a plate. Cover with a clean kitchen towel to keep warm. Repeat the process with the remaining batter.

7. Serve
   Serve the Baghrir warm, drizzled with melted butter and honey, or enjoy them with your favorite spreads.