Name: Baghrir · Thousand-hole Pancakes
Yield: About 15 pancakes, 12 cm each
Cuisine: Morocco
Ingredients: 250 g Fine semolina; 40 g All-purpose flour; 30 mL Caster sugar; 5 mL Active dry yeast heaped measure, as published; 2.5 mL Salt; 500 mL Warm water warm, not hot; 10 mL Baking powder; as needed Neutral oil very thin film; 50 g Honey; 50 g Butter

Method

01 · Blend
Use: Semolina, flour, sugar, yeast, salt, water
Blend until lump-free.
Ready when: Smooth batter
01 Blend the batterBlend the semolina mixture until smooth.
02 · Leaven and rest
30 min
Use: Batter; baking powder
Blend powder in briefly; rest, then blend briefly again.
Ready when: Aerated batter
02 Rest until aeratedLet the batter rest, then blend it briefly again.
03 · Cook one side
About 1–2 min each
Use: Batter; pan oil
Heat greased nonstick pan. Pour 12 cm rounds; leave unturned until top is dry.
Ready when: Holes across surface
03 Cook on one sideLeave each pancake unturned until its top is dry and full of holes.
04 · Cool
Use: Pancakes
Spread in one layer on a clean towel.
Ready when: Separate before stacking
04 Cool in a single layerKeep the pancakes separate until cool.
05 · Topping
Use: Honey; butter
Warm together until melted. Serve with pancakes.
Ready when: Fluid syrup
05 Serve with honey butterWarm the honey and butter together until fluid.

What to look for

Stage	Look / feel for	Needs attention
Batter	Pourable and smooth	Thick American-style pancake batter.
Cook	Dry, perforated top	Wet patches or scorched base.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
Few holes	Batter thick or under-rested.	Add 15–30 mL water; rest 15 min.	Test one pancake first.
Gummy despite holes	Pan transfers heat poorly.	Try another nonstick pan.	Use moderate, even heat.
Pancakes stick together	Stacked while warm.	Separate on towels.	Cool individually.

The honey-and-butter topping uses equal parts. Its serving quantity is a suggested portion. Spoon quantities are given in mL; no brand is specified.

Ingredient choices & substitutions

Ingredient	Specified type	Brand	Status
Semolina	Fine durum semolina; not couscous	Not specified	Type required; brand not required
Leavening	Active dry yeast plus baking powder; both used	Not specified	Type required; brand not required

Ingredient	Alternative / ratio	Adjust handling	Likely outcome
All-purpose flour	Fine semolinaReplace 40 g with 40 g	Watch pourability; thin gradually if needed.	More semolina character and yellower pancakes; adaptation to this base.
Butter/honey topping	Jam or plain honeyTo taste	Serve alongside.	Different sweetness; pancake formula unchanged.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Benkabbou uses 250 g semolina/40 g flour with a 30-minute rest. Benlafquih has a higher white-flour share and a shorter rest. Both cook one side; ratios and waiting times remain separate.

Cook / recipe	Use	What differs
Nargisse BenkabbouMy Moroccan FoodMoroccan Pancakes – Baghrir	Base · not-established
Christine BenlafquihTaste of MarocBeghrir – Moroccan Semolina Pancakes	Comparison · not-established

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Source and measurement notes

Nargisse Benkabbou’s base. Honey/butter serving quantity is an editorial portion using her equal-parts topping. No brand specified. Spoon quantities retained as metric volumes.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Blender	Use a handheld blender in a deep container for a smooth purée. For hot mixtures, use heat-rated equipment and avoid sealed blending.
Nonstick skillet	Use a frying pan of similar diameter and weight. Keep a lid if specified; check oven and broiler ratings if it goes in the oven.
Clean towel	Use a clean lint-free tea towel or food-safe wrap. Cover resting dough without pressing down on it.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Blender	Use a handheld blender in a deep container for a smooth purée. For hot mixtures, use heat-rated equipment and avoid sealed blending.
Nonstick skillet	Use a frying pan of similar diameter and weight. Keep a lid if specified; check oven and broiler ratings if it goes in the oven.
Clean towel	Use a clean lint-free tea towel or food-safe wrap. Cover resting dough without pressing down on it.

Baghrir · Thousand-hole Pancakes

Baghrir · Thousand-hole Pancakes