Baghrir

Method

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1. Put the semolina, flour, yeast, baking powder, sugar, salt and water in a blender and blend for 2 to 3 minutes, until smooth and frothy.

   Mark done Start 2 min timer

2. Pour into a jug and leave to rest for 30 minutes. It will bubble.

   Mark done Start 30 min timer

3. Heat a non-stick frying pan over medium heat. Stir the batter and pour in about 60 ml to make a pancake about 12 cm across. Do not grease the pan.

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4. Cook for 2 to 3 minutes, without turning, until the surface is covered in holes and is completely dry.

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5. Slide the pancake onto a clean cloth in a single layer, holey side up, and repeat with the rest of the batter.

   Mark done

6. Warm the butter and honey together and pour over the pancakes, or dip each one, and serve at once.

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Chef’s Tips

• Cook one side only. The holes form on the side that is not touched by the pan.
• Do not grease the pan. A dry pan gives the best holes.
• Lay the finished pancakes side by side, not stacked. Stacking makes them soggy.

Pairing Suggestions

• Mint tea
• Honey and butter
• Fresh fruit

Storage & Reheating

Best eaten warm. Keep in the fridge up to 2 days and reheat for 20 seconds in the microwave.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.