Moroccan Honeycomb Pancakes (Beghrir)
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.)
- Ready In:
- 1hr 55mins
- 1 (1/4 ounce) package dry active yeast
- 1 teaspoon sugar
- 1⁄3 cup warm water
- 2 cups all-purpose flour
- 1 cup fine semolina (yellow not white)
- 1 teaspoon salt
- 2 eggs
- 1 cup water
- 1 cup milk
- canola oil
- 2 tablespoons butter
- 4 tablespoons honey, good quality
- 1⁄4 cup water
- 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.
- Mix the water & milk together & let it sit out until lukewarm. Beat the eggs & then add them to the milk mixture.
- 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.
- 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).
- When ready to cook, rub your pan with a paper towel that has been dipped in canola oil & then heat over medium-low heat.
- 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.
- 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.
- Heat the butter and honey with water in a pan. Simmer for 5 minutes then place in a small serving bowl.
- Drizzle the honey mixture over the beghrir & then roll it up. Eat with your fingers & have fun -- .
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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!!Reply
This are delicious pancakes, and the honey syrup is absolutely fantastic. I think the pancake directions might need a bit more information -- after the time spent fermenting, my batter had thickened considerably from when I originally mixed it. Since the instructions only mentioned that initially the batter needs to be runny, I assumed that the thickening must be part of the process. Well, the pancakes I got from the first round or so were very thick, nothing at all like the delicate spongy pancakes that Nasseh had in her picture. And no way were they able to be rolled. So I added more water to the rest of the batter, got it back to the same consistency as before the fermentation. Then they produced the thin, honeycombed pancakes that were intended. I uploaded a comparison picture (kind of like a fashion magazine DO/DON'T picture) of the thin and thick pancakes. Thanks for a delicious breakfast, Nasseh!Reply