Ingredients:

 

  • 300 g (10.6 oz) very fine or fine semolina (not couscous semolina)
  • 125 g (4.4 oz) flour
  • 630 ml (21.3 oz) warm water
  • a pinch of salt
  • 1 level teaspoon fresh or dried baker’s yeast
  • 1 teaspoon caster sugar
  • 2 baking powder of 7 g each or one of 11 g

Instructions:

  • Dilute the baker's yeast with a little water taken from 630ml (21.3 oz).
  • Pour the remaining water into a mixer and add the diluted yeast.
  • If using dry yeast, add it after the flour.
  • Add the semolina, salt, sugar and flour.
  • Blend well until bubbles form and you obtain a smooth batter.
  • Add the baking powder and give a final stir.
  • Strain through a fine sieve to remove any lumps if present.
  • Wait no longer than 10 to 20 min to start cooking.
  • You can bake them immediately after you have finished preparing the dough.
  • Heat your frying pan and pour in a small ladleful of paste.
  • The paster should just cover the surface of the frying pan (a thin layer)
  • Don't use too much batter or the baghrirs will be too thick.
  • I use a small 14 cm (5.5 in)frying pan.
  • These pancakes can only be cooked on one side.
  • When all the holes have formed and there's no more raw batter on top, your Moroccan spongy pancake is ready.
  • Put them on a towel or paper-towel to cool.
  • keep cooking your thousand-hole pancakes.
  • After every 3 pancakes, cool the pan under running water and continue cooking.
  • Even if it´s not necessary, it increases your chances of success. Baghrir is rather capricious, like macaroons but With this recipe, you won't fail.
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