Delicious Moroccan pancakes served with spiced apples cooked in brown butter, perfect for breakfast or dessert.
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In a blender, combine the semolina, flour, sugar, yeast, and salt. Add the warm water and blend until the batter is smooth and free of lumps. If you don't have a blender, place all the ingredients in a large bowl and use an electric whisk.
Add the baking powder and blend again for a few seconds. Leave the batter for 30 minutes to allow the yeast to proof, then blend again for a few seconds.
Grease a non-stick pan and place it over medium-high heat. Wait for the pan to become very hot before baking the pancakes to ensure they develop holes.
Pour a small amount of batter onto the pan and let the pancake cook until it dries out. The batter should start bubbling and drying out immediately. Once the baghrir is no longer wet, it is cooked. Remember, baghrir is cooked only on one side, so do not flip them.
Avoid stacking the pancakes while they are still hot, as they may stick together. If you need to stack them, separate them with a tissue.
To make the brown butter, melt the butter in a small saucepan over medium heat. Stir occasionally and watch for the butter to foam and turn golden brown, which should take about 3 to 5 minutes.
Immediately add the honey and brown sugar, stirring until the sugar has completely melted. Then, add the diced apples and stir occasionally until they soften and the syrup thickens, which should take about 8 to 10 minutes.
Serve the spiced apples warm on top of the pancakes, garnished with crushed pistachios and sour cream if desired.
Warm water should be warmer than room temperature but not hot. If no bubbles appear while cooking the pancakes, the batter may be too thick or not proofed long enough. In this case, add a couple of tablespoons of warm water and let the batter proof for an additional 15 minutes.
How do I make Baghrir pancakes without a blender?
If you don't have a blender, you can still make Baghrir pancakes by mixing all the ingredients in a large bowl using an electric whisk. Just ensure that the batter is smooth and free of lumps before letting it rest for 30 minutes to allow the yeast to proof.
What are some dietary substitutions for Baghrir pancakes?
For a gluten-free version of Baghrir pancakes, you can substitute the plain flour with a gluten-free flour blend. Additionally, if you're looking for a dairy-free option, you can replace the butter with coconut oil and omit the sour cream or use a dairy-free alternative.
How should I store leftover Baghrir pancakes and spiced apples?
To store leftover Baghrir pancakes, let them cool completely, then place them in an airtight container and refrigerate for up to 3 days. For the spiced apples, store them in a separate container in the fridge for up to 5 days. Reheat both in the microwave or on the stovetop before serving.
What can I pair with Baghrir pancakes for a complete breakfast?
Baghrir pancakes pair wonderfully with a variety of toppings. Consider serving them with fresh fruits like berries or bananas, a drizzle of maple syrup, or a dollop of yogurt for added creaminess. The spiced apples with brown butter also make a delicious topping that enhances the flavors.
Why do Baghrir pancakes have holes, and how do I achieve that texture?
The signature holes in Baghrir pancakes are created by the yeast in the batter. To achieve this texture, ensure your pan is very hot before pouring in the batter. The batter should bubble and dry out quickly, which helps form the holes. Remember, Baghrir is cooked only on one side, so do not flip them.
