baghrir, semolina pancakes with honey butter
These ancient Berber pancakes are a popular snack and breakfast food in Algeria and also Morocco. They are commonly served with a honey butter mixture.
prep time
10 Min
cook time
20 Min
method
Griddle
yield
makes 15 pancakes (4 cakes on a griddle at a time will take 16 mins to cook all the batter)
Ingredients
- 400 g - (3 1/3 cups) fine semolina
- 7 g - 2 tbsp dried yeast
- 1 teaspoon baking powder
- 2 tablespoons caster sugar
- 2 tablespoons plain flour
- 3 cups lukewarm water
- - vegetable oil, to brush
- - fresh honeycomb (see note), to serve
- HONEY BUTTER
- 100 g - 1/2 cup unsalted butter, softened
- 90 g - 1/3 c honey
- NOTE • FRESH HONEYCOMB IS AVAILABLE FROM DELIS AND SPECIALTY FOOD SHOPS.
How To Make baghrir, semolina pancakes with honey butter
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Step 1Place dry ingredients in a food processor with 750 ml (3 cups) lukewarm water and process to a smooth batter. Transfer to a bowl, cover with a clean tea towel and set aside in a warm, draught-free place for 45 minutes or until batter doubles in size and surface is covered with bubbles. Do not over-prove mixture or it will become too thick.
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Step 2To make honey butter, process honey and butter in a food processor until smooth.
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Step 3Place a frying pan (or better, use a griddle) over medium heat and, using a pastry brush, lightly grease pan with oil. Add ½ cup batter to pan and cook for 2 minutes or until bubbles begin to appear on the surface, then flip and cook for a further 2 minutes or until golden on both sides.
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Step 4Repeat with remaining batter. Serve with honey butter and fresh honeycomb.
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