Baghrir Recipe

This is not like a regular pancake batter it s not supposed to be.

Baghrir recipe. The batter should spread itself. Add the baking powder and continue blending for 4 minutes more. Mix all ingredients together except for the baking powder in a blender.

I hate people s burning things trying to cook them. Add the wet ingredients and the yeast to the dry ingredients and whisk well making sure there are not any lumps in the batter. Place the water yeast and sugar in a blender and let stand without blending for 5 minutes until the yeast softens and begins to form a creamy foam.

This is not like a regular pancake batter it s not supposed to be. Blend for a couple of minutes until homogenous. Baghrir is a tamazight berber language word meaning too soft.

You will have a liquid and frothy mixture. Do not swirl the pan as you would for a crepe. Brown even black cookies dried koftes hard crust bundt cakes it s the easiest way to blame the recipe for dried foods but the reason of dried foods is generally overcooking.

Baghrir is a moroccan crepe prepared with semolina flour that has the particularity of being cooked only on one side and that features a multitude of tiny holes on top. Warm water in this recipe means water that is warmer than room temperature but not hot. Blend for a couple of minutes until homogenous.

Pour carefully and slowly into the center and the batter will spread evenly into a circle. Blend until the mixture is smooth about 1 minute. Baghrir or beghrir بغرير are semolina pancakes eaten in the maghreb region of north africa.