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Saturday, September 26, 2015

Baghrir / Beghrir

 
Baghrir / Beghrir is an ancient berber pancake originating in North Africa and are popular in Algeria and Morocco. 'Baghrir' means too soft in the Berber dialects, a reference to the soft and spongy texture of the pancakes. The traditional method of preparing baghrir is time consuming though the modern version is quick and easier with the use of a blender. Baghrir are eaten as a breakfast or snack dipped in a honey - butter sauce. While these are prepared all year round in Algeria, they are a popular part of a iftar during Ramadan in Morocco.
Baghrir, the pancake with a thousand holes is prepared using a yeast based fermented batter of semolina and flour. They are cooked only on one side without flipping on low flame and care is taken to keep them light colored. The number of holes on the pancake depend upon the consistency of the batter and they start to appear as soon as you pour the batter on the hot pan. A thick batter would not result in the holes. 
 
Baghrirs are usually served by dipping them in a honey - butter mixture.  The holes on the surface of baghrir soak up the syrup poured on it. The sauce is prepared by heating equal quantities of butter and honey until the mixture comes to a boil. 
 
Ingredients for baghrir: (Yield 10 - 12 pancakes)
3/4 cup semolina flour / very fine semolina
5 tbsp. all purpose flour
1 tsp. sugar
1/4 tsp. salt
3/4 tsp. quick rising yeast
1 & 1/2 cups warm water

 Method:
* Blend all the ingredients into a smooth. lump-free batter. Allow it to rest in a warm place for about 30 minutes. It would have turned frothy and there would be an increase in the volume of the batter.
* Heat a non stick pan or a griddle. Pour a ladleful of batter and gently spread it with the back of the ladle. They can be made larger or smaller.
* Cook on low flame until the top appears dry and cooked. Remove it with a spatula and serve warm with honey-butter syrup.

* Repeat the steps with the remaining batter.
* Don't stack the pancakes when they are warm since they stick to each other.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56.

Comments


11 comments:

vaishali sabnani said...

The tiny pores in the pancake makes it look so beautiful..also must be making it really nice and spongy..the combo sounds delicious with honey and butter..Fantastic Suma, I love your choice of these pancakes.

Priya Suresh said...

Just love this 1000holes pancakes, especially with that irresistible syrup, my all time fav.

Sapana Behl said...

The pancakes with tiny pores and the syrup ,everything looks fantastic.Lovely setup and wonderful pictures.

Srivalli said...

Fantastic way to end the series Suma..I was eyeing Baghrir too but dropped it to select Msemin..and I loved that Honey Butter Syrup..fantastic breakfast!

Sandhiya said...

Pancakes looks delicious with butter honey syrup.Good breakfast recipe.

Srividhya said...

Love the soft baghrir. looks great with the syrup

Usha said...

Plate of beghrir look very delicious. I remember reading about these on Pavani's blog. Bookmarking your versions also.

Pavani N said...

Baghrir turned out so soft and fluffy. Love the holes on the surface.

Harini-Jaya R said...

Wow! the porous look of these pancakes is very tempting.

sneha datar said...

So soft and spongy Baghrir.

The Pumpkin Farm said...

beautifl spongy looking pancakes