Ready to turn your Sunday morning into a Moroccan delight? Let’s make some fluffy baghrir!
Tomorrow is Sunday – our golden ticket to slow mornings, second cups of coffee, and a breakfast that doesn’t feel rushed.
And if you’re anything like me, Sunday mornings are all about treating yourself to something simple but special.
Baghrir, the Moroccan pancake with a twist, is the perfect choice. These little guys are spongy, hole-y, and oh-so-satisfying, perfect for soaking up syrup or honey like it’s your Sunday morning ritual.
Here is a recipe for your perfect tomorrow breakfast!
Ingredients
½ kilogram fine semolina
1 cup all purpose flour
16 grams baking powder
1 heaping tablespoon dried yeast
1 teaspoon sugar
3 to 4 cups of lukewarm water
A pinch of salt
Sift 2 cups of semolina and 1 cup of all-purpose flour into a bowl.
Add yeast, sugar, and salt, then slowly pour in lukewarm water until the mixture is smooth and slightly thick.
Blend the batter if needed, adding more water to get a smooth consistency.
Let it rest for 15-20 minutes.
Then, heat a non-stick pan on low and pour in the batter to form pancakes.
As bubbles form on top, you’ll know they’re ready – no flipping required.
Serve with melted butter, honey, or jam for a sweet finish.
Bsaha!
So, there you have it; a simple, yet irresistible way to bring a taste of Morocco to your breakfast table.
With a little patience and a drizzle of honey, baghrir turns any Sunday into a moment worth savoring.
