Hey there, or dare I say, Salam. For this Sunday, I am bringing you one of the classic of all classics, it’s called Baghrir. It’s a Moroccan pancake that I grew up eating on weekends and holidays and boy did I love it!
Today you will get to love it too. And the best part is, this pancake is totally vegan.
Known as Baghrir in Morocco and Mille trous in France which literally translates to thousand holes, this pancake is a keeper. I was introduced to it at a very young age thanks to my mom and instantly fell in love with it.
I loved the sweet and buttery taste of it, and what I love the most was the fact that this pancake even served cold, still had a heartwarming effect on me.
It’s totally true, you can make them ahead, let them completely cool, store them somewhere safe and a day later all you got to do is warm up some honey and butter and put on top. It’s like they were just made.
Lea’s favorite breakfast food
I don’t know of any breakfast recipe that Lea likes better than this, I don’t think she does either. From the moment she tasted these pancakes, she has been pestering me, I am choosing my words carefully here, to make here the pancakes each Sunday.
Luckily, this pancake recipe is extremely easy and does not require much effort. It’s all done in a blender. So, I don’t mind making this, and even teaching it to Lea.
I’m lucky to have a woman who is pleased with easy things.
The cutest thing though, is seeing a white girl (Léa), try to ask for Baghrir, when clearly, she clearly can’t pronounce it.
“Can you make me, Berrrir, Bahriir, … Ugh L”
In three words again, I will sum this up for you:
Bonus word: Amazeballs.
I love that word.
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If you are looking for more pancakes check these out:
Baghrir Recipe - Sweet Moroccan Pancakes
- 1.5 Cup Semolina extra fine
- 3 Cups Water warm
- 4 tbsp flour all purpose
- 1 tbsp baking powder
- 1 tsp dry active yeast rapid rise
- pinch of salt
- 1/2 cup butter you can use vegan butter
- 1/2 cup pure honey
Mix all ingredients together (except for the baking powder) in a blender.
Blend for a couple of minutes until homogenous. You will have a liquid and frothy mixture. This is not like a regular pancake batter, it’s not supposed to be. Add baking powder and blend for another 30 seconds.
Let batter rest for 20 minutes. During this time, the yeast will get active and guarantee that fluffy texture we love.
Heat up a nonstick pan on medium low heat.
Ladle a scoop of batter into the pan, your batter should start to bubble right away. Do NOT FLIP. Let the top completely cook and then remove from the pan. It’s very important that you don’t stack them, until they are completely cool. They will stick together if you don’t wait.
While the pancakes are cooling, melt your vegan butter and honey in a small sauce pan and mix. Make sure the ratio is 1:1
Stack your completely cooled pancakes and pour your honey butter over. Serve with some tea and have an awesome breakfast!