Baghrir (Thousand-Hole Pancakes)

1Preparation

1. Put the semolina, flour, yeast, sugar, salt and lukewarm water in a blender.
2. Blend for a full 2 minutes until the batter is very smooth and runny, like thick milk.
3. Pour the batter into a bowl, cover and leave somewhere warm for 30 minutes until the surface is covered in bubbles.
4. Stir in the baking powder gently, without beating.

2Cooking

1. Heat an ungreased non-stick pan and pour a small ladle of batter into the centre so it spreads by itself into a 12 cm round.

   🔥 medium heat⏱ 1 min timer
2. Leave it without flipping until it is covered in holes and the top is completely dry with no shine left, then move it to a clean cloth.

   🔥 medium heat⏱ 2 min timer
3. Repeat with the rest of the batter, laying the pancakes side by side without stacking until they cool.

   🔥 medium heat⏱ 33 min timer
4. Melt the butter with the honey in a small pot until combined into a glossy syrup.

   🔥 low heat⏱ 3 min timer

3Serving

1. Arrange the baghrir on a serving plate holes facing up, slightly overlapping.
2. Spoon the hot honey butter over so it soaks into the holes, and serve with mint tea.

💡 Tips & common mistakes

• Common mistake: flipping the baghrir or oiling the pan — the holes close up and it turns into an ordinary pancake.
• If no holes appear the batter is too thick; add 2 tbsp of lukewarm water and try again.
• Don't stack the baghrir while hot or they stick together; spread them out to cool, then stack.

🔁 Substitutions

• Ghee can replace the butter, and amlou (almond and argan oil spread) can replace the honey.