Whole Wheat Baghrir (Moroccan Pancakes)
By nabylb
A healthy and easy recipe for fluffy, hole-filled Moroccan pancakes made entirely with whole wheat flour and bran, perfect for a balanced diet.
Prep: 20 min · Cook: 20-30 min · Serves 18 · Cuisine: Moroccan
Ingredients
- 3 cups whole wheat flour (with bran), finely ground
- 1 teaspoon instant yeast
- 1/2 teaspoon salt
- 1 teaspoon natural honey
- 4.5 to 5 cups lukewarm water
- 1 sachet (8 g) baking powder
- 1 tablespoon vinegar
- to taste olive oil
- to taste honey
Method
- In a large bowl, whisk together the whole wheat flour (with bran, finely ground), instant yeast, salt, and honey.
- Gradually add 4.5 to 5 cups of lukewarm water (closer to cold, not too warm) while whisking by hand until thoroughly combined.
- Use an immersion blender to blend the mixture for about 2-3 minutes until it is very smooth and a foamy layer appears on top.
- Add the baking powder and vinegar, then blend for just a few more seconds to incorporate them.
- Cover the bowl and let the batter rest for a maximum of 10-15 minutes. Do not let it proof for too long, as this can negatively affect the baghrir.
- Heat a non-stick pan over high heat until it is very hot.
- Pour a ladleful of batter into the hot pan, tilting the pan to spread it evenly into a thin circle.
- Cook on high heat until many small holes appear all over the surface of the baghrir.
- Once the holes have formed, reduce the heat to low and continue cooking until the top is dry and set. Do not flip the baghrir.
- Remove the cooked baghrir from the pan and place it on a clean kitchen towel. There is no need to cool the pan between batches; continue cooking the rest of the batter directly.
- Serve warm, drizzled with olive oil and honey, if desired.
Original: https://www.instagram.com/reel/DZ2Pi9EIUR9/?igsh=MWR3M2VpdHp2NHkzcA==
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