Moroccan Spongy Honey Pancakes (Print Version)

Delicate North African pancakes with a honeycomb texture, served warm with melted butter and honey.

# What You'll Need:

→ Baghrir

01 - 2 cups fine semolina
02 - 1 cup all-purpose flour
03 - 2 1/4 cups warm water
04 - 1 tablespoon granulated sugar
05 - 1 teaspoon active dry yeast
06 - 1 teaspoon baking powder
07 - 1/2 teaspoon salt

→ For serving

08 - 3 tablespoons unsalted butter
09 - 4 tablespoons honey

# How to Make It:

01 - In a large bowl, mix fine semolina, all-purpose flour, granulated sugar, active dry yeast, baking powder, and salt.
02 - Gradually whisk in warm water to achieve a smooth, lump-free batter.
03 - Cover and let the batter rest at room temperature for 30 minutes until it becomes slightly bubbly.
04 - Heat a nonstick skillet or crepe pan over medium heat without greasing.
05 - Pour approximately 1/4 cup of batter into the center of the pan, swirling gently to spread evenly.
06 - Cook until the surface is covered with holes and the top appears dry, about 2–3 minutes, do not flip.
07 - Remove crepe and continue with remaining batter, stirring occasionally to maintain consistency.
08 - Melt unsalted butter with honey in a small saucepan over low heat until combined.
09 - Serve crepes warm, generously drizzled with the honey and butter mixture.

# Expert Tips:

01 -
  • The honeycomb texture forms naturally without any special technique, just patience and the right rest time.
  • Ready in under an hour from start to finish, perfect for lazy mornings or unexpected guests.
  • One bowl, minimal cleanup, and the smell alone is worth the effort.
02 -
  • The batter must rest—this isn't something you can rush or skip. The yeast needs time to activate and create those tiny bubbles, and skipping this step will give you flat, dense crepes.
  • Don't grease the pan; this is the opposite of what you'd do with regular pancakes, but it's essential for the holes to form properly.
  • If your batter seems too thick after resting, thin it with a tablespoon or two of water at a time—you want it pourable but not watery.
03 -
  • Stir the batter occasionally between crepes so the yeast doesn't all settle to the bottom and the texture stays consistent.
  • If you're cooking for a crowd, keep finished baghrir warm on a baking sheet in a 200°F oven while you finish the batch—they'll stay soft and pliable.
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