Sunday, 20 October 2013

Baghrir / Beghrir - A Moroccan Pancake

Everyday when I get up, am always confused about the breakfast menu. Am not a early riser at 5 am. Until getting married I preferred a spicy breakfast to kick start my day. After marriage, I should say Arun made me lazy. He prefers a light and simple breakfast. Therefore, I avoided taking any effort to make a spicy gravy combo. Pancakes, Oats, Puttu (Steamed rolls) and banana, pasta salads, sandwich made him happy. Only spicy combo he has is Dosa and Sambar. He loves soaking dosa in liters and liters of sambar. But how can I make dosa everyday? So I started exploring different varieties of pancakes and finally landed in Baghrir. It is a Moroccan breakfast.You can read more about it here. Though it is served with a sauce made by mixing honey and butter or just plain honey, I preferred having it with sugar sprinkled on top. It tasted so good.

My kitchen smelled like a bake house while I was cooking this. It should be because of the yeast and milk mixture. So, why dont you try a different cuisine for your breakfast too???
Am sure you will enjoy this if you are a pancake fan.

Semolina - 1 Cup
All purpose flour - 1/2 Cup
Lukewarm milk - 1 Cup
Water - 1/4 + 1/2 Cup
Egg - 1 No.
Active dried Yeast - 1.5 Tsp
Salt - 1/4 Tsp
Sugar - 3 Tbsp + 1 Tsp
Vanilla essence - Few drops (Optional)
Oil / Butter - As required

  1. Warm 1/2 cup of water. It should be lukewarm. Add 1 tsp of sugar and yeast. Stir for 4-5 times. Cover it and keep it aside till it becomes frothy. It may take 15 minutes.
  2. Mix together semolina, all purpose flour, salt and sugar in a bowl.
  3. Lightly beat the egg and add it to the flour bowl. 
  4. Also add milk, vanilla essence and frothed yeast mix and mix well.
  5. Cover it and keep it aside for 45 mins- 1 hr. You can see raised batter in bowl now. Batter will be thick. Stir well and add 1/2 cup of water and stir again. Batter should be of medium consistency. Too thick and too thin batter will not yield holes in the pancake.
  6. Brush the pan with oil. Preheat the pan. (Place the pan on the stove on full flame. Let the pan get hot. Switch it off and wait for two minutes. Preheating the pan prevents over browning of pan cakes. 
  7. Turn on the stove at medium flame. 
  8. Pour a ladle of batter to the pan. DO NOT spread the batter. It will automatically get spread. The pan cake should be slightly thick. Cover and cook. (Refer notes)
  9. Flip the pancake upside down. Immediately transfer to a plate or hotbox.

Enjoy a Moroccan Breakfast !!!

When you pour the battle, and cover the pancake, you will slowly see a change in colour from white to pale yellow from edges to center and finally disappearing at the center. At this point, you have to uncover and flip the pancake. Change in colour indicates that the pancake is cooked.


  1. I love pancakes and thanks for sharing this recipe :)

  2. Morocan Pancake looks delicious easy that part I love it.

  3. I have heard of these Moroccan pancakes....they do look like our naadan Kallappam ille? ;-) I want to giv this a try some time...thanks for sharing :-)

    1. Yes very true. I have also thought similar when ever I prepared this. Try it. its easy :)


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