Buffet on Table: Breakfasts across Countries
Day 19: Moroccan Baghrir with Honey-Butter Sauce
Today we are going to Morocco for breakfast with these semolina pancakes called Baghrir. They are soft and spongy yeasted pancakes that just melt-in-your-mouth.
The yeast in the batter causes hundreds of bubbles to form and break on the surface of the pancakes as it cooks. This gives baghrir it's unique texture and appearance. Correct consistency of the batter is very critical for the bubbles to form, if the batter is too thick or thin, bubbles can't form.
I have seen recipes with just semolina flour (fine sooji can be used instead) and some used different ratios of semolina and all-purpose flour. I followed the recipe from Cooking with Alia with 50-50 semolina and all-purpose flour. I replaced the AP flour with wholewheat pastry flour.
Some recipes cook only 1 side while others cook on both sides. I stuck to the recipe and cooked only on one side, in which case it is recommended not to stack the pancakes on top of each other which will result in them sticking together. Also in the original recipe, the pancakes where dipped in the honey-butter sauce, but I drizzled it over the pancakes.
Recipe from Cooking with Alia:
Ingredients:
Semolina flour or Fine Sooji - ¾cup
Wholewheat Pastry flour (or all purpose flour) - ¾cup
Instant Yeast - 1tsp
Sugar - 1½tsp
Salt - ½tsp
Baking Powder - ½tsp
Warm Water - 2¼cups
For the Honey-Butter sauce:
Honey - 3tbsp
Butter - 2tbsp
Chopped Almonds - for serving
Method:
I have seen recipes with just semolina flour (fine sooji can be used instead) and some used different ratios of semolina and all-purpose flour. I followed the recipe from Cooking with Alia with 50-50 semolina and all-purpose flour. I replaced the AP flour with wholewheat pastry flour.
Recipe from Cooking with Alia:
Ingredients:
Semolina flour or Fine Sooji - ¾cup
Wholewheat Pastry flour (or all purpose flour) - ¾cup
Instant Yeast - 1tsp
Sugar - 1½tsp
Salt - ½tsp
Baking Powder - ½tsp
Warm Water - 2¼cups
For the Honey-Butter sauce:
Honey - 3tbsp
Butter - 2tbsp
Chopped Almonds - for serving
Method:
- Combine semolina, flour, yeast, sugar, salt and baking powder in a mixing bowl.
- Add the water and mix well to form a lump-free batter. Blend in a blender to make sure there are absolutely no lumps.
- Cover the batter and set aside for 30 minutes.
- Heat a nonstick skillet on medium heat. Pour a ladle full of batter and you will soon see the bubbles rising to the top. Cook till the top dries out, this will take about 2~3 minutes. Remove onto a plate and repeat with the remaining batter. Serve warm with the honey butter sauce.
- To make Honey-butter Sauce: Melt butter and stir in the honey until combined. Serve with the pancakes.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56.
Such a beautifully done pancake!..I had selected something else from morocco..had it been a pancake theme, I would have surely picked this..very nicely done!
ReplyDeleteVery Interesting pancakes..the tiny pores make such a beautiful pattern...absolutely spongy and attractive ones...serving with almonds is a neat idea.
ReplyDeleteBaghrir is beautifully made and the first picture is inviting.
ReplyDeleteThey are looking fab. Mine are coming later. :)
ReplyDeleteThe pancakes looks so beautiful with those tiny pores.Lovely clicks Pavani.
ReplyDeleteamazing... they look so soft and the click is great
ReplyDeleteI do this pancakes quite often, love with honey butter sauce very much.
ReplyDeleteVery inviting pics. Good share,Bookmarked, will try sometime.
ReplyDeleteWow they are so simple and elegant.. U have made it so well..
ReplyDeletewow !! I saw this at Suma's space.. and loved the simplicity....
ReplyDeleteSimple and yummy. Captivating pictures too.
ReplyDeleteBeautifully made pancakes.
ReplyDelete