Algerian Baghrir -- Pancakes With a Million Holes! |
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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 10 |
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Baghrir or Beghrir are extremely popular in North Africa. They are small spongy pancakes made with semolina & when cooked correctly, are riddled with tiny little holes. The most common way to east these in Algeria is by dipping baghrir in a honey butter mixture & eating warm as is. They are aslo cut into wedges & easten. It is quite common for the ocassional addition of raisins too. Baghrir are delicious eaten for breakfast or with coffee in the afternoon! These are perfect for Suhor during Ramadan, just make a batch up the night before & warm through, adding the honey butter just before serving. Ingredients:
1/2 kg semolina (finely ground) |
1/2 liter warm water |
1/4 liter of warm skim milk |
1 large egg |
1 pinch salt |
18 -20 g dried yeast |
1 teaspoon baking powder |
1/2-3/4 cup honey |
1/2-3/4 cup unsalted butter |
Directions:
1. Place the yeast in a small bowl & add a few tablespoons of the warm water. Whisk the two together well & set aside.
2. Place all the dry ingredients in a bowl and mix together.
3. Add the wet ingredients - including the yeast - to the dry, and whisk really well, making sure you break down any lumps. If you are concerned about lumps, try pouring the batter into a liquidizer & whizzing a few times.
4. Once thoroughly combined, set aside for 30 minutes to allow the yeast to get to work.
5. Lightly oil a heavy bottomed frying pan (cast iron works realy well). Heat the pan on a high heat. You won't get the 'million' holes unless your pan scorching hot! Sometimes, I cover the baghrir with a large glass lid which seems to help -
6. Ladle a small amount of batter into the pan (I like them about 4 ) & cook until the baghrir is dried out - any patches of wet batter have solidified - this means it is fully cooked - this will only take a few minutes, don't be tempted to flip them!
7. Remove from the pan & place on a plate, then cover with foil to keep warm.
8. Repeat with the rest of the batter until you have run out.
9. Melt the butter & mix in the honey until you have a runny honey butter.
10. Dip each baghrir quickly into the honey butter & serve. Alternatively, you could just spoon a little bit on to each baghrir.
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