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Moroccan Semolina pancakes called Baghrir. The yeast in the batter causes hundreds of bubbles to form and break on the surface of the pancakes as it cooks. This gives baghrir it's unique texture and appearance.


810 servings

Total time

30 minutes






  • cremini mushrooms
  • cremini mushrooms
  • 1 tsp yeast
  • 1½ tsps sugar
  • cremini mushrooms
  • cremini mushrooms
  • 2¼ cups water
  • 3 tbsp honey
  • 2 tbsp butter
  • almonds


  1. Combine semolina, flour, yeast, sugar, salt and baking powder in a mixing bowl.
  2. Add the water and mix well to form a lump-free batter. Blend in a blender to make sure there are absolutely no lumps.
  3. Cover the batter and set aside for 30 minutes.
  4. Heat a nonstick skillet on medium heat. Pour a ladle full of batter and you will soon see the bubbles rising to the top. Cook till the top dries out, this will take about 2~3 minutes. Remove onto a plate and repeat with the remaining batter. Serve warm with the honey butter sauce.
  5. To make Honey-butter Sauce: Melt butter and stir in the honey until combined. Serve with the pancakes.
Contains allergens

✅ Nut

✅ Dairy

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