Moroccan Honeycomb Pancakes Beghrir
Transport your taste buds to the vibrant streets of Morocco with authentic Moroccan Honeycomb Pancakes, or Beghrir. These delicate, lacy pancakes are famed for their signature honeycomb-like texture, created by thousands of tiny bubbles that form during cooking. Made with a rich batter of semolina and all-purpose flour, leavened with active dry yeast, and cooked on one side only, these unique pancakes are soft, airy, and irresistibly spongy. Drizzled with a luxurious honey-butter syrup, Beghrir is perfect for breakfast, brunch, or a sweet snack. This traditional recipe is quick to prepare, with just 15 minutes of prep time, and serves up to six. Whether you're hosting a brunch or exploring Moroccan cuisine, these pancakes are a delightful way to elevate any meal. Keywords: Moroccan pancakes, Beghrir recipe, honeycomb texture pancakes, semolina pancakes, traditional Moroccan recipes.
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Recipe Information
Ingredients
- 1.5 cups Semolina flour
- 0.5 cups All-purpose flour
- 1 tablespoon Baking powder
- 2 teaspoons Active dry yeast
- 2 tablespoons Sugar
- 0.5 teaspoons Salt
- 2.5 cups Warm water
- 2 tablespoons Butter
- 4 tablespoons Honey
Instructions
In a large mixing bowl, combine the semolina flour, all-purpose flour, baking powder, active dry yeast, sugar, and salt.
Gradually add the warm water to the dry ingredients while mixing with a whisk or hand blender. Mix until the batter is smooth and lump-free. The consistency should resemble a thin pancake batter.
Cover the bowl with a clean kitchen towel and let the batter rest in a warm place for 30 minutes. This allows the yeast to activate and the batter to slightly rise.
After 30 minutes, give the batter a gentle stir. Do not overmix, as this could deflate the bubbles.
Heat a non-stick skillet or flat griddle over medium heat. Do not grease the pan.
Using a ladle, pour about 1/4 cup of batter onto the skillet. Cook the pancake on one side only. Bubbles will form on the surface as the pancake cooks, creating the signature honeycomb texture.
Once the surface is no longer wet and the pancake easily lifts from the skillet, remove it from the pan. Do not flip the pancake.
Repeat the process with the remaining batter, adjusting the heat if necessary to prevent burning.
To make the honey-butter syrup, gently heat the butter and honey in a small saucepan until melted and combined. Stir well.
Serve the beghrir warm, drizzled with the honey-butter syrup. Enjoy!
Nutrition Facts
Calories |
1680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.5 g | 34% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 2685 mg | 117% | |
| Total Carbohydrate | 321.7 g | 117% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 95.2 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 61 mg | 5% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 689 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
