Beghrir (Moroccan Pancakes)

Beghrir (Moroccan Pancakes)

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rie1975 1

"Moroccan pancakes are served with honey-butter sauce. Best during Ramadan for breaking the fast or pre-dawn, but certainly great anytime."
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Ingredients

1 h 20 m servings 454 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 454 kcal
  • 23%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 74g
  • 24%
  • Protein:
  • 9.5 g
  • 19%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 676 mg
  • 27%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Place the water, yeast, and sugar in a blender, and let stand without blending for 5 minutes, until the yeast softens and begins to form a creamy foam. Add the milk, flour, semolina flour, eggs, baking powder, and salt. Blend until the mixture is smooth, about 1 minute. Leave the mixture in the blender to rest for about 30 minutes.
  2. Heat a 5-inch nonstick skillet over medium-low heat. Blend the pancake mixture for about 10 seconds, to remix, and scoop 1/4 to 1/3 cup of batter into the heated skillet. Cook the beghrir until bubbles have formed and popped, and the top of the pancake is no longer shiny, about 3 minutes. Do not flip. Adjust the heat as necessary so that the bottoms of the pancakes are just starting to brown when the tops are dry. Blend the batter for 10 seconds or so after cooking 3 or 4 pancakes, to keep the batter fluffy.
  3. To make the sauce, place the butter, honey, and flower-water flavoring in a microwave-safe bowl, and microwave on High setting until the butter is melted and the honey is hot, about 1 1/2 minutes. Stir the sauce, and drizzle about 1 tablespoon over each warm pancake to serve.

Reviews

10
  1. 11 Ratings

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Most helpful positive review

Wow! These are tasty, beautiful, and fun. I made these as written, except that I omitted the orange-flower water from the sauce (I didn't have it in the house). The only change I would make next...

Most helpful critical review

I was so excited to try this. I ate these in a B&B in Morocco 3 years ago and have been "craving" them since. Although the spongy texture was right with all the little bubbles, the taste was not...

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Wow! These are tasty, beautiful, and fun. I made these as written, except that I omitted the orange-flower water from the sauce (I didn't have it in the house). The only change I would make next...

This recipe was great, I wanted something interesting for Christmas morning and this was it. Came out exactly like the picture and it makes a ton. The syrup was also very different, far from map...

I could not find Semolina anywhere so I just used two cups of all-purpose flour. They turned out ok. not quite as "airy" as I have had before, but not bad. You have to adjust the temperature ...

My husband is Moroccan and when we were first together, I made this recipe without realizing what a big deal it was. Let me tell you, the look on his face was priceless and he said they tasted ...

These were amazing! I didn't have the time to make the orange flower water so I made the sauce with raw honey, butter and a touch of vanilla extract then served the pancakes with fresh berries.....

I was so excited to try this. I ate these in a B&B in Morocco 3 years ago and have been "craving" them since. Although the spongy texture was right with all the little bubbles, the taste was not...

Anytime a recipe asks for semolina, you can use farina/cream of wheat, I was told there is no difference.. But since it asks for semolina flour (which is more ground), beware that using cow will...

At first I was worried there wasn't enough yeast - other recipes use more. But these came out perfect! There really are thousands of holes and you can see through them when held to the light! We...

I'm sorry, this didn't turn out so great. I love the idea of the holey tops but couldn't get passed texture. I only made 2 just to try, then made the rest as crepes to use up the batter because...

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