Semolina Pancakes, Beghrir

Moroccan beghrir pancakes with butter and honey
Meal Type:
Prep Time:
Cook Time:

Rating: 3 Stars

Semolina Pancakes, light as air.


  • 2 small bowls extra-fine semolina. The size of the bowl like the size of a cup 220 ml 240 ml
    1/2 small bowl flour
    3 same size bowl of lukewarm water
    Pinch of salt
    1 teaspoon baking powder
    1 tablespoon dry yeast


  1. Dissolve the dried yeast in 125 ml of warm water, then stir in 3 teaspoons of the flour. cover and leave in warm place until frothy
    Put the flour, semolina and salt in a mixing bowl. make a well in the centre
  2. Blend all ingredients in a blinder for 3 minutes, marking a pause of 10 seconds
  3. Pour the resulting paste into a bowl and let it stand for 15 minutes, small bubbles will form on its surface
  4. Heat a non-stick frying pan, add the equivalent of a small spoon of dough and cook the pancake over medium heat
  5. The pancake is cooked when the whole surface is covered with small regular holes
  6. Remove the pancake, wipe the pan and repeat the process until all the ingredients are finished

To serve:

You can serve it with butter and honey