Moroccan pancakes (Baghreer)
August 8, 2011 • Category: Sweet Pastries, Dessert
These Moroccan pancakes can be stuffed or eaten plain with butter and syrup or honey; they can also be stuffed, exactly like the ataîef from the previous two posts.
These pancakes, called baghreer, are made with semolina flour and all-purpose flour, some yogurt, leavening and water (no egg). They are cooked on one side only, like their kataîef cousins, and are light and fluffy. The batter is ready when bubbles appear on the surface.
These are perfect for breakfast, with some maple syrup and a few crunchy walnuts previously toasted.
INGREDIENTS: Makes 50 pancakes (small)
- 1 cup of all-purpose flour
- 1 cup of fine semolina
- 1/2 cup of plain yogurt (can be replaced with fresh orange juice)
- 1 teaspoon of baking powder
- 1 teaspoon of yeast
- 2 cups of warm water (add more if batter is too thick)
- A dash of salt
- Orange blossom water, a teaspoon, if desired (optional)
- A few teaspoons of oil to grease the skillet
METHOD:
- Proof the yeast in a small bowl with 1/4 cup of the (warm) water and a teaspoon of sugar.
- Place the semolina, flour, baking powder and salt in a large bowl and mix till combined. Add the yogurt and warm water and the proofed yeast. Mix thoroughly for several minutes until smooth. Cover and let the mixture rest for 30 minutes. When the mixture looks bubbly on the surface, it is ready. This may take longer than 30 minutes depending on the temperature of the kitchen, it is fine to wait one hour or longer.
- Heat a cast-iron skillet and grease a bit. Drop a large spoonsful of batter (mix it again before doing so) and let it form a small circle naturally. Cook for a few minutes until the surface is no longer shiny. Transfer to a plate. Repeat with the remaining batter. Do not let the skillet get too hot, it needs to be regulated ever so often.
To fill with walnuts:
Toast the walnuts in a 300f oven for 15 minutes until fragrant. Let them cool a bit, then rub them till the skin falls off. (or as much skin as possible). Chop the walnuts coarsely.
Make a syrup with 1 cup of sugar and 1/2 cup of water, add a teaspoon of lemon juice and simmer for 7 minutes, then add a teaspoon of orange blossom water. Cool. Add part of the syrup to the chopped walnuts, or all depending on how many walnuts you are using.
NOTE: If you find that the batter is too thick, it is fine to add some water, starting with a few tablespoons and increasing it gradually.
A portion of the water can be replaced by fresh orange juice; the yogurt can be omitted (add more water instead).
The baghreer can be made with semolina alone.
An egg can be added to the batter if desired.
Comments
27 Comments • Comments Feed
Sonia Rumzi says:
Kadaeif is one of my all time favorite foods. Thank you thank you thank you again.
On August 8, 2011 at 4:31 pm
Simply Life says:
Oh these look like a PERFECT way to start the day!
On August 8, 2011 at 5:21 pm
5 Star Foodie says:
These pancakes look wonderful, must be excellent with walnuts.
On August 8, 2011 at 5:56 pm
Magic of Spice says:
These look so good…I love that they are cooked on one side only and can be stuffed or eaten like traditional pancakes. Very versatile and surely delicious 🙂
On August 8, 2011 at 7:02 pm
raquel erecipe says:
moroccan cake has a different style I love it =)
On August 8, 2011 at 7:03 pm
Christine @ Fresh says:
What a treat these pancakes must be! I love the idea of soft fluffy cakes stuffed with sweet crunchy nuts.
On August 8, 2011 at 7:56 pm
Rosa says:
So tempting and extremely delicious!
Cheers,
Rosa
On August 9, 2011 at 12:46 am
Nuts about food says:
I like the idea of a no-egg pancake recipe. You never know when it can come in handy. Or you can use it anyway, like I plan to!
On August 9, 2011 at 2:16 am
Joanne says:
Stuffing is NOT optional. These look SO good.
On August 9, 2011 at 5:16 am
Jumanah says:
I’ve never tried these but I love katief- especially with nuts!
On August 9, 2011 at 5:24 am
Heavenly Housewife says:
I’ve read about these, and I’ve always wanted to try them, they look absolutely irresistible. I love the use of orange flower water.
*kisses* HH
On August 9, 2011 at 6:18 am
Steve @ HPD says:
can’t wait to try this one. and the “you might also like” section linked to Arab pancakes, so I’m set for the next two weekends! cheers!
On August 9, 2011 at 6:50 am
shayma says:
love these- have only had them once- in DC- would love a fix of them right now, for breakfast x shayma
On August 9, 2011 at 6:55 am
Devaki says:
I am in LOVE Joumana – Your pancakes look wonderful and since I have everything I am fixing these for the kids this week 🙂
The walnut filling is so gourmet 🙂
chow! Devaki @ weavethousandflavors
On August 9, 2011 at 9:01 am
Adelina says:
Love these pancakes! My husband’s aunts make the ataiefs but have not attempted to try them myself. What size skillet do you use? These look so even and perfect and wish I can make them just like yours.
On August 9, 2011 at 11:04 am
Joumana says:
@Adelina: my skillet is very large, but the key is to get it hot and to use a vessel with a spout and an even hand and hold it far enough, about 8 inches away.
On August 9, 2011 at 12:30 pm
Nicole says:
These, as well as the no-fry pancakes you posted look like ultimate comfort foods.
On August 9, 2011 at 12:07 pm
Angie's Recipes says:
Those yeast pancakes look so fluffy and irresistible!
On August 9, 2011 at 12:56 pm
Shilpa Sharma says:
I love lebanese food….I am so glad to have come across your site…bookmarked and will be over again and again….love your recipes and the pictures are amazing too…
On August 9, 2011 at 2:03 pm
Faith says:
Katayef is a favorite of mine so I know I’d love these too! Walnuts are a fantastic filling choice (they’re my mother-in-law’s favorite!)!
On August 9, 2011 at 2:36 pm
Lentil Breakdown says:
Love all your pancake posts. Have never even heard of these!
On August 9, 2011 at 5:54 pm
Jamie says:
Extremely intrigued – first thing that attracted me was the yogurt in the recipe and then I noticed the yeast. I’ll try these – they look so delicious, light and fluffy. I always make American pancakes and husband always makes French crêpes. This is a must-try for us!
On August 10, 2011 at 5:31 am
Tammy says:
I had and loved these in Morocco, years ago. Thanks for bringing back the taste memory…
On August 11, 2011 at 7:03 am
Tres Delicious says:
What a wonderful way to delight our morning. The aromatic smell keeps us sweet all throughout the whole day.
On August 11, 2011 at 8:32 am
Murasaki Shikibu says:
These sound insanely good. I have got all the ingredients in my pantry already. too. 🙂
On August 12, 2011 at 7:31 pm
Ella says:
Tried them, it was a disaster, my opinion don’t waste your ingredients and your time.
On November 18, 2012 at 7:22 pm