Baghrir

Makes 15-20 12 centimetre (5-inch) pancakes

Also known as moroccan pancake, thousand holes pancake, or semolina crepes. Delicious desert that enriches any breakfast.

Ingredients:

125 grams fine semolina
2 tablespoons flour
1 tablespoon sugar
250 millilitres warm water
1 1⁄2 teaspoons baking powder 1⁄2 tablespoon of yeast
1 teaspoon salt

Method:

This one is super simple: just pop all of the ingredients into a blender and blitz until thoroughly blended. The batter should be runny and frothy—add a bit more water if needed. Ladle small pancakes onto a warm cast-iron pan and cook over medium heat on just one side for 3-5 minutes until golden brown on the bottom and bubbly on top.

Notes:

• These pancakes are traditionally served with a mixture of melted honey and butter, but are equally delicious served with seasonal jams or amlou (see recipe here: https://www.marrakech-riad.co.uk/cook-moroccan-recipe/amlou-moroccan-almond-argan-oil-dip/ )

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