Moroccan Semolina Pancakes are one of a kind breakfast recipe that is sure to impress anyone. Uniquely spongy, lacy and easy to make, these beautiful pancakes are perfect for a cozy weekend breakfast or brunch.
In a large bowl combine semolina flour, all-purpose flour, active dry yeast, salt and sugar. Mix well. Whisk in warm water and vanilla and using an immersion blender or stand blend process the batter on low for 2-3 minutes.
Add the baking powder
Add baking powder and blend for 30 more seconds. If the batter is too dense, you can add 1 tablespoon of water until the batter is the consistency of a heavy cream.
Let the batter rest
Cover the bowl with a plastic wrap and let it rest in a warm place for 40 minutes.
Fry the pancakes
Place a medium or small pan on a medium heat. Brush the pan with ½ tablespoon of coconut oil. Whisk the batter once again and pour about ⅓ cup of batter into the center of a pan. You’ll see lots of tiny bubbles appear on the pancake. Fry until the top of the pancake in no longer sticky.
Fry Baghrir only on one side, don’t flip it. If the top of the pancake is set and the batter is not sticky, the pancake is ready. Transfer Baghrir to a big plate and continue cooking the remainder of the batter.
Note 1Originally Baghrir is made with Farina or Cream of Wheat Hot Cereal. Farina has a milder flavor than Semolina. If you want to try these yeast pancakes with Farina, you can buy it in any grocery store or on Amazon.