Moroccan pancakes baghrir

Baghrir, is a type of Moroccan pancake that is light and fluffy, with a unique texture. It is a popular dish for Moroccans for breakfast or as a sweet snack. 

Bgharir is made from a batter consisting of semolina, flour, yeast and water. What makes it special is the addition of a special ingredient called "smen," a type of clarified butter with a distinct savory flavor. This gives the pancake a subtle richness that is simply delectable.

The magic happens when the batter is poured onto a hot griddle or skillet. During baking, the pancake develops tiny air bubbles on the surface, creating a unique texture that is soft and spongy. These small pockets are perfect for incorporating the sweet toppings traditionally served with baghrir.

To enjoy baghrir in true Moroccan fashion, you can sprinkle it with warm honey or smear it with a generous layer of argan oil, which adds a nutty flavor. 

Ingredients:

Recipe for 3 people

•  50 cl water
•  200 g extra-fine white semolina 
•  100 g flour
•  11 g baking powder
•  10 g fresh yeast
•  10 g sugar
•  5 g salt

Preparation:

1. Place the fresh baker's yeast in a bowl with a little warm water, let it sit for 5 minutes, then combine.
2. Mix together the semolina, flour, salt, sugar, and baking powder.
3. Add the diluted fresh yeast and the rest of the water, then combine to make the pancake batter. Pour into a bowl, filter, and let rest for 30 minutes.
4. Heat a nonstick frying pan, then add a spoonful of batter and cook until thoroughly cooked.
5.  Remove from heat (these pancakes have been cooked on one side) and repeat until all the batter is utilized.

Some advice:

You keep your hot piece of baghrir you just cooked separated until it is cold, and you can separate them with a tissue to avoid them sticking to each other.