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    You are in: Home / Recipes / Moroccan Honeycomb Pancakes (Beghrir) Recipe
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    Moroccan Honeycomb Pancakes (Beghrir)

    Moroccan Honeycomb Pancakes (Beghrir). Photo by Coasty

    1/4 Photos of Moroccan Honeycomb Pancakes (Beghrir)

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 55 mins

    1 hr 10 mins

    45 mins

    Nasseh's Note:

    These Moroccan pancakes have a light spongy texture. They are cooked on one side in a griddle or flat earthenware pan so that little holes prick the top & give it the attractive honeycomb appearance. Beghrir is often served with honey & melted butter. This recipe makes a large number of pancakes. They can be stored in the refrigerator for 3-4 days. To cut down on cooking time I use a griddle so I can make several pancakes at a time. If you use fast rising yeast the batter may thicken as it sits. Try making 1 or 2 pancakes & if they seem too thick then add a small amount of water to the batter, a couple of spoonfuls. This should take care of the problem. (The prep time the rest time for the batter.)

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    Units: US | Metric

    Yeast Starter


    To Serve


    1. 1
      Mix the sugar with the warm water then add the yeast. Stir until well mixed then set aside in a warm place for 5-10 minutes, or until bubbly.
    2. 2
      Mix the water & milk together & let it sit out until lukewarm. Beat the eggs & then add them to the milk mixture.
    3. 3
      Sift the flour, semolina, & salt into a large shallow bowl. Slowly pour half the milk mixture into the flour, stirring constantly by hand until well mixed.
    4. 4
      Add the yeast mixture to the dough & beat vigorously by hand in order to air it and to eliminate any curds. Add a little more of the milk mixture from time to time, until the batter is runny smooth (like thick cream). Cover with a towel & set aside to rest for 1-2 hours. (The longer you lest the batter rest the more holes will be in the pancakes).
    5. 5
      When ready to cook, rub your pan with a paper towel that has been dipped in canola oil & then heat over medium-low heat.
    6. 6
      Gently stir the batter then pour 1 small ladle (3-4 tbsp) onto the pan, smooth into a perfect circle with the bottom of the ladle, & cook until bubbles appear over the surface of the pancake & all trace of raw dough disappears. You do not want to bottom to turn brown so if you need to you can turn it over for a second or two to finish the top side.
    7. 7
      Place the pancakes in a large heatproof shallow bowl in overlapping circles and keep them warm until ready to serve. Do not stack them or they will be liable to stick together.
    8. 8
      Heat the butter and honey with water in a pan. Simmer for 5 minutes then place in a small serving bowl.
    9. 9
      Drizzle the honey mixture over the beghrir & then roll it up. Eat with your fingers & have fun -- .

    Ratings & Reviews:

    • on June 18, 2010


      So soft and yeasty a change from the usual pancakes. I did add and extra 1/2 cup of water when mixing the batter and after sitting it was just the right consistency. Made for ZWT 6 by Unrulies Under The Influence

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    • on October 14, 2008


      was very good outcome but very time consuming for me. I made for suhoor and my hubby enjoyed them and we both love honey on our pancakes anyway. Thanks :) Made for Ramadan Tag 2008

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    • on September 02, 2008


      Perfect. We have tried for a few years to make Beghrir and it never quite came out. Now we know how. This recipe is exactly what we've been looking for and the detailed instructions were a huge help. The batter thickened up a tiny bit so I added 1/2 cup of water before pouring out. We used an electric griddle with the temp around 250-275 degees F. I have enought leftover to make more tonight. Thanks Nasseh for a recipe that is sure to become a classic in our house!!

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    Read All Reviews (4)


    Nutritional Facts for Moroccan Honeycomb Pancakes (Beghrir)

    Serving Size: 1 (1265 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 92.4
    Calories from Fat 16
    Total Fat 1.8 g
    Saturated Fat 0.9 g
    Cholesterol 20.7 mg
    Sodium 110.7 mg
    Total Carbohydrate 16.0 g
    Dietary Fiber 0.6 g
    Sugars 2.9 g
    Protein 2.8 g

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