April 3, 2018mayurisjikoni
“Breakfast like a King, Lunch like a Prince and Dine like a Pauper”

Before I venture into today’s recipe, I would like to show off a bit of the azure blue skies and sea that lines the east coast of Africa. We in Mombasa are so lucky to have the beautiful Indian Ocean. Hubby and I spent the Easter holiday at the Bamburi Beach and every day it was a delight to walk on the beach. Though at time of the year the beach is strewn with seaweeds, believe me when I tell you that its a sign of a healthy sea eco system. When the tides is out, little puddles of water is where one can find sea cucumber, sea urchins, star fish and beware of the occasional porcupine fish and the numerous tiny blue jelly fish. Its a delight to watch people playing football on the beach, children building sand castles or digging holes so that they can ‘bury’ their siblings, friends or cousins, people enjoying a picnic, lovers finding the right nook to sit, people from the cold countries desperately trying to get the perfect suntan, novice swimmers in the sea, jet skis, banana boat rides and so much more.  Sometimes I wish holidays would last forever!

Bamburi Beach during low tide
For Day 2 Breakfast we’re going to MOROCCO. Morocco and Maghreb region tend to make pancakes called Baghrir. These pancakes are made either from semolina or flour and served with honey, jam or a honey -butter mixture. Serve it with some Moroccan Mint Tea and it makes a perfect breakfast. Baghrir is commonly known as the pancake with a thousand holes. Did I mention you don’t need any oil or butter to make these pancakes? Yes, no fat required, only the one you put on top of the pancakes.

I must admit I didn’t get the thousand holes on my pancakes when I made them for the first time. I almost thought of choosing another breakfast dish but the niggling feeling as to why I didn’t get the holes kept on bothering me. I think I was in too much of a hurry to allow the batter to ferment properly. I tried the recipe again with a few changes and this time letting the batter ferment to nice frothy bubbles consistency. And hey presto, the thousand holes pancakes were ready to be devoured by hubby, me and my neighbors. Light on the stomach and so different from the normal pancakes. I loved the way the holes soaked up the honey butter making the pancakes succulent.

batter all nice, frothy and bubbly
Makes 12 (I made small ones and got 16)
Recipe Source: My Moroccan Food
150g(approx.¾ cup) fine semolina (sooji)
2 tbsp plain flour
1 tsp baking powder
1 tbsp sugar
¾ tsp instant dry active yeast
¼ tsp salt
1 cup warm milk or water
1 egg
For the honey butter syrup:
¼ cup honey
2 tbsp butter
1 tsp orange blossom water
Other serving ideas:
chocolate sauce
Preparation of baghrir:
  1. Add semolina, flour, salt, sugar, yeast and warm water into a blender. Process it till everything is mixed and there are no lumps. Alternately use a hand blender.
  2. Add the baking powder and process for a few seconds.
  3. Remove the batter into a bowl. Cover it with cling film or lid and allow it to ferment till its frothy and nearly double in size. Mine took 1 hour in spite of the really hot weather.
  4. Stir it very gently.
  5. Heat a frying pan or skillet over medium heat till its really hot.
  6. Pour about a ¼ cup batter into the pan. If you’re using a small pancake or uttapam like me than you add a tablespoonful of the batter.
  7. Immediately bubbles should appear. Lower the heat and the top will begin to dry.
  8. Never flip a baghrir over.
  9. Serve immediately with honey butter syrup, jam, honey, or chocolate sauce.
To prepare the honey butter syrup:
  1. Put honey and butter in a pan over medium heat.
  2. Let the butter melt.
  3. When the mixture begins to boil, take the pan off the heat.
  4. Add orange blossom water and mix.
  • Use anon stick pan as no butter or oil is required to make baghrir.
  • Make sure the batter ferments properly.
  • Don’t over mix the fermented batter.
  • Once the holes appear, lower the heat so the pancake top dries up.
  • The pancake interior should resemble a honeycomb.
  • To prepare Moroccan Mint Tea take 1 tsp green tea, 1 tbsp sugar or less, handful of mint leaves and 2 cups water. Heat the water. add sugar, mint and green tea leaves. Cover and let the tea infuse for 5-7 minutes. Strain and serve with fresh mint leaves. Usually gunpowder green tea is used to prepare Moroccan Mint Tea but you can use any good quality green tea.
A-Z breakfast Dishes:

A – Apple Aebleskiver – Denmark

Check out what other Mega Blogging Marathoners have made:

 Loading InLinkz ...

Sending this recipe to the following event:




  • Manjula Bharath

    April 3, 2018 at 2:56 pm

    First of all hats of to your endeavoring efforts to make these pancakes perfect mayuri:) And you have perfectly attained the 1000 holes texture in these pancakes !! Such an wonderful recipe selection from morocco , I loving your breakfast series .. Wonderful presentation !!

  • Sapana Behl

    April 3, 2018 at 3:22 pm

    The holes in the pancake looks exactly like a beautifully fermented set dosa. Love those thousands tiny holes and glad to know you tried again to get better results which can be seen in the pictures. Btw the beautiful beach and blue sky is so serene, I wish to spend my vacations there.

  • Padmajha PJ

    April 3, 2018 at 3:44 pm

    I miss the beach trips! Yes, would be nice if the holidays lasted longer! These pancakes look so airy and fluffy! Perfect choice for breakfast!

  • vaishali sabnani

    April 3, 2018 at 4:34 pm

    What a lacy pancake ! The tiny holes are making such a pretty design , I am sure with so much air these must be so so spongy , cushiony ! You think we can use egg replacer instead of egg ?
    And yes if only holiday could last longer ..but the truth is we all got to get back ! Right ? Hope you had a great holiday !

  • Sharmila- The Happie Friends Potpourri corner

    April 3, 2018 at 7:07 pm

    Such a beautifully textured pancakes with the honey and syrup it would be just out of the world..

  • Priya Suresh

    April 3, 2018 at 7:42 pm

    We fondly call this Baghrir as 1000 holes pancakes, this dish is quite popular here,We love this pancakes to the core. Now you are tempting me to make some.

  • Srividhya Gopalakrishnan

    April 3, 2018 at 8:13 pm

    These are like out spongy utthappams right? Yummy breakfast and great pick. Between Mayuri, I always wish holidays to last forever… 😉

  • Harini R

    April 3, 2018 at 10:27 pm

    Beautiful pancakes and the beachside picture is beautiful as well.

  • Sandhiya

    April 3, 2018 at 11:36 pm

    Even i had this in my list to make for breakfast recipes, but some how i skipped this one for another recipe , it looks so fluffy with those tiny holes . As said by Sapana, it reminds me of kal dosa. Will give a try on some time soon.

  • Sandhya Ramakrishnan

    April 4, 2018 at 12:17 am

    Same pinch Mayuri! We fell in love with this pancake as well and enjoyed it so much. I love your mini version and I agree about getting used to making it before we can get that 1000 hole pancake. I made mine vegan without any eggs or milk and it still worked well. I might use some milk next time for added flavor.

  • Pavani N

    April 4, 2018 at 1:01 am

    Wow Mayuri, you got the perfect texture for these pancakes. Well done. I made these a while back and loved how fluffy and delicious they taste. Good one.

  • Gayathri Kumar

    April 4, 2018 at 9:25 am

    Beautiful pancakes. They look so much like the south Indian oothappam and kudos to you for having nailed it. The honey butter syrup sounds so delicious and this is such an amazing breakfast..

  • Priya Srinivasan

    April 4, 2018 at 6:06 pm

    The love we have for food, we will go to any extent! Beautiful pancakes, 1000 hole it is!!! looks super soft and spongy!!! Superb find!

  • Jere Cassidy

    June 12, 2018 at 1:09 am

    Thanks for the picture of the ocean. And, your holey pancakes look awesome. I see there is yeast in the recipe.

    1. mayurisjikoni

      June 15, 2018 at 8:31 pm

      You’re welcome Jere and yes this recipe has yeast it in.

  • Lisa

    June 12, 2018 at 1:45 am

    These looks so tasty! I hope to try them soon!

    1. mayurisjikoni

      June 15, 2018 at 8:30 pm

      thank you Lisa.

  • Stine Mari

    June 12, 2018 at 12:49 pm

    This is so interesting! Love those holes. It looks really tasty, you got me craving pancakes now.

    1. mayurisjikoni

      June 15, 2018 at 8:28 pm

      Thanks Stine.

  • Mervova Vladka

    June 12, 2018 at 4:43 pm

    This is something I have never tried before. However I love to try new things and these pancakes looks lovely!

    1. mayurisjikoni

      June 13, 2018 at 9:57 pm

      Thank you Mervova, I’m sure you’ll enjoy them.

  • mydeliciousmeals

    June 12, 2018 at 8:48 pm

    This sounds like an interesting breakfast idea. I haven’t tried any pancakes with semolina, but used it for farmer cheese pies before. Will try this one, thanks!

    1. mayurisjikoni

      June 13, 2018 at 9:54 pm

      I too was a bit apprehensive to try semolina for pancakes but they turned out perfect, soft and somehow found it lighter on the tummy than all purpose flour ones.

  • Chef Mireille

    June 13, 2018 at 8:49 pm

    I love Moroccan food and this is my kind of treat

  • bluebowlsteph

    June 14, 2018 at 10:24 pm

    I love that scenery at the beginning! What a beautiful setting! I can just imagine myself sitting on the beach eating these

    1. mayurisjikoni

      June 14, 2018 at 10:57 pm

      Thanks Stephanie. Mombasa is has beautiful beaches.

Leave a comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Previous Post Next Post

Example Colors

%d bloggers like this: