Name: Baghrir (Semolina Pancakes With Date Syrup and Yogurt) Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Moroccan
Ingredients: 2 well-packed cups (1 pound) pitted Medjool dates; 3 cups water; 1 cup plain whole-milk Greek yogurt; Kosher salt, such as Diamond Crystal, to taste; 1 to 2 tablespoons milk or water (optional, to thin); 1¾ cups (295 grams) fine semolina flour (such as Bob’s Red Mill); 1 cup (120 grams) all-purpose flour; 1 teaspoon active dry yeast; 1 teaspoon sugar; ½ teaspoon kosher salt, such as Diamond Crystal; 3 cups lukewarm water (for batter); 2¾ teaspoons baking powder; Melted butter; Honey

Ingredients

2 well-packed cups (1 pound) pitted Medjool dates

1 cup plain whole-milk Greek yogurt

Kosher salt, such as Diamond Crystal, to taste

1 to 2 tablespoons milk or water (optional)

1¾ cups (295 grams) fine semolina flour (such as Bob’s Red Mill)

1 cup (120 grams) all-purpose flour

1 teaspoon active dry yeast

1 teaspoon sugar

½ teaspoon kosher salt (such as Diamond Crystal)

2¾ teaspoons baking powder

Melted butter and honey (optional), for serving

Instructions

Step 1: Make the date syrup by setting a fine-mesh strainer or a cheesecloth-lined colander over a large bowl. In a small saucepan, combine the dates with 3 cups of water. Bring to a boil over high heat, then reduce to a simmer over medium and cook for 30 minutes, stirring occasionally. For thicker syrup, simmer up to 15 minutes more.

Step 2: Transfer the cooked dates and water mixture to the strainer and let the syrup drain into the bowl, pressing gently with a flexible spatula to release as much syrup as possible without pushing solids through. Discard or save the pulp for another use. Once cooled, refrigerate the syrup; it will keep covered for up to 3 weeks.

Step 3: Prepare the salted yogurt by stirring kosher salt into the Greek yogurt. Thin with a tablespoon or two of milk or water if you prefer a looser consistency.

Step 4: In a blender, combine the semolina flour, all-purpose flour, yeast, sugar, salt, and 3 cups lukewarm water. Blend on medium speed until the batter is smooth and bubbly, about 2 to 3 minutes. Add the baking powder and blend briefly to incorporate.

Step 5: Pour the batter into a bowl and let it rest uncovered for 15 minutes. The consistency should be like heavy cream—pourable but thicker than crepe batter. If it’s too thick, thin it with a few tablespoons of water.

Step 6: Heat an 8-inch nonstick skillet over medium heat for 1 minute. Pour about ½ cup of batter into the center, allowing it to spread evenly. Cook for about 3 minutes until bubbles form on the surface and the batter is no longer wet. Do not flip. Remove and transfer to a plate, bubbled side up. Repeat with remaining batter.

Step 7: Serve the baghrir warm with melted butter, honey, date syrup, and salted yogurt as desired.

Tips & Variations

Use fine semolina for the best light and airy texture; coarse semolina makes a denser pancake.

For a dairy-free option, use plant-based yogurt and milk.

Leftover date pulp from the syrup can be mixed with nut butter for a tasty spread.

Resting the batter allows yeast to activate and helps create the classic bubbles on the pancake surface.

FAQs

Can I use other types of dates for the syrup?

Medjool dates are preferred for their sweetness and softness, but other varieties can work. Simply adjust simmering time to soften the dates fully.

Why don’t I flip the pancakes?

Baghrir are only cooked on one side to preserve their unique bubbly texture on top. Flipping can cause them to lose this characteristic appearance and texture.