Baghrir (Semolina Pancakes With Date Syrup and Yogurt) Recipe
Baghrir, also known as semolina pancakes, are a traditional Moroccan delicacy characterized by their spongy texture and numerous bubbles on the surface. This recipe features these pancakes served with homemade date syrup and salted Greek yogurt for an authentic and delightful sweet breakfast or snack.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Moroccan
- Diet: Vegetarian
Ingredients
Scale
Date Syrup
- 2 well-packed cups (1 pound) pitted Medjool dates
- 3 cups water
Salted Yogurt
- 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)
Pancakes
- 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
For Serving (Optional)
- Melted butter
- Honey
Instructions
- Make the date syrup: Place a fine-mesh strainer or cheesecloth-lined colander over a large bowl. In a small saucepan, combine the pitted dates with 3 cups of water and bring to a boil over high heat. Reduce to a medium simmer and cook for 30 minutes, stirring occasionally. For a thicker syrup, simmer for up to 15 more minutes. Transfer the mixture to the strainer to drain, gently pressing with a spatula to extract the syrup. Discard or save the pulp. Cool and refrigerate the syrup for up to 3 weeks.
- Prepare the salted yogurt: In a small bowl, combine Greek yogurt with kosher salt to taste. Thin with 1 to 2 tablespoons of milk or water if desired for a smoother texture.
- Make the pancake batter: In a blender or a large bowl with an immersion blender, combine semolina flour, all-purpose flour, active dry yeast, sugar, ½ teaspoon kosher salt, and 3 cups lukewarm water. Blend on medium until smooth and bubbly, about 2 to 3 minutes. Stir in the baking powder and blend briefly until fully incorporated.
- Rest the batter: Transfer the batter to a bowl and let it rest uncovered for 15 minutes. The batter should be the consistency of heavy cream—pourable but thicker than crepe batter. Thin with a few tablespoons of water if needed.
- Cook the pancakes: Heat an 8-inch nonstick skillet over medium heat for 1 minute. Pour about ½ cup of batter into the center of the pan. The batter should spread evenly on its own. Cook for about 3 minutes until bubbles form on the surface and the batter is no longer wet. Do not flip the pancakes. Transfer to a plate, bubbled side up, and repeat with remaining batter.
- Serve: Serve the Baghrir warm with any combination of melted butter, honey, homemade date syrup, and salted yogurt for a delicious and satisfying treat.
Notes
- The date pulp left after straining can be saved and used as a nutritious spread or topping for toast and desserts.
- If the batter is too thick after resting, add water gradually to achieve the right heavy cream consistency.
- Do not flip the pancakes; their characteristic bubbly top is essential to texture and presentation.
- Ensure the skillet is well-heated before pouring batter to get even cooking and proper bubble formation.
- Date syrup can be stored covered in the refrigerator for up to 3 weeks.
Keywords: Baghrir, semolina pancakes, Moroccan pancakes, date syrup, Greek yogurt, Middle Eastern breakfast, spongy pancakes, semolina recipe
