Beghrir (Moroccan Thousand-Hole Pancakes)
Morocco
Rédacteur en chef
Abuja, Nigeria ·
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Abuja, Nigeria ·
Beghrir are Moroccan semolina pancakes, cooked on one side only, whose entire surface opens into hundreds of small holes as they cook. They are served warm with a honey and butter sauce, and they are strongly associated with Ramadan, eaten at iftar to break the fast and at suhoor before dawn. The holes are the whole thing, and they are not decoration. Yeast in a thin, blended batter produces carbon dioxide; as the pancake sets on the hot pan, the bubbles rise and burst through the surface, leaving an open honeycomb that absorbs the sauce like a sponge. That is why beghrir is never turned over, flipping it would seal the holes shut and defeat the purpose. Some regions do flip them briefly to dry the top, and those are sometimes called khringos, though in Casablanca that word means something else entirely. Fine semolina is what makes it work, and it is also what gives beghrir its pale yellow colour. Recipes vary in how much they cut it with plain flour; the more semolina, the yellower and more characteristic the result. The batter is very similar to that used for Arab qatayef, the lacy pancakes folded around fillings. Beghrir can be used the same way, though it is not traditional.
Beghrir, also spelt baghrir, is a Moroccan semolina pancake cooked on one side so that bubbles from the yeasted batter open across its surface. It is served with honey and butter and is closely associated with Ramadan, eaten at iftar and suhoor.
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Put the water, yeast and sugar in a blender and leave them to stand without blending for 5 minutes, until the yeast softens and foams.
Pour in the milk, flour, semolina, eggs, baking powder and salt, and blend until completely smooth, about a minute.
Leave the batter in the blender to rest for about 30 minutes.
Warm a 5-inch non-stick skillet over medium-low heat.
Blend the batter for about 10 seconds to remix it, then ladle 1/4 to 1/3 cup into the hot pan.
Cook until bubbles have formed and burst across the whole surface and the top is no longer shiny, about 3 minutes. Do not turn it over.
Adjust the heat so the base is just beginning to colour by the time the top is dry. Blend the batter again briefly after every three or four pancakes to keep it aerated.
For the sauce, warm the butter, honey and orange flower water together until the butter has melted and the honey is hot.
Spoon about a tablespoon of the sauce over each warm pancake and serve.
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