Beghrir (Moroccan Pancakes)

Vegetarian
Health score
1%
Beghrir (Moroccan Pancakes)
80 min.
12
227kcal

Suggestions


Discover the delightful world of Moroccan cuisine with Beghrir, also known as Moroccan pancakes. These light and fluffy pancakes are a staple in Moroccan households, often enjoyed as a side dish or a sweet treat. With their unique texture, characterized by countless tiny holes on the surface, Beghrir are not only visually appealing but also incredibly versatile. They can be served with a drizzle of honey, a sprinkle of powdered sugar, or even paired with savory dishes.

What makes Beghrir truly special is their simple yet wholesome ingredients, making them a perfect vegetarian option for any meal. The combination of semolina and all-purpose flour gives these pancakes a delightful chewiness, while the yeast and baking powder ensure they rise beautifully, creating that signature airy texture. Whether you're looking to impress guests at a brunch or simply want to indulge in a comforting homemade dish, Beghrir is sure to please.

Ready in just 80 minutes, this recipe yields 12 servings, making it ideal for gatherings or family breakfasts. Each pancake is approximately 227 calories, allowing you to enjoy them guilt-free. So, roll up your sleeves and get ready to whip up a batch of these enchanting Moroccan pancakes that will transport your taste buds to the vibrant streets of Morocco!

Ingredients

  • 0.5 teaspoon yeast dry
  • teaspoons double-acting baking powder 
  • tablespoons butter 
  •  eggs 
  • cup flour all-purpose
  • 0.8 cup honey 
  • cup milk 
  • teaspoon salt 
  • cup semolina flour 
  • cup water (115 degrees F/46 degrees C)
  • 0.5 teaspoon granulated sugar white

Equipment

  • bowl
  • frying pan
  • blender
  • microwave

Directions

  1. Place the water, yeast, and sugar in a blender, and let stand without blending for 5 minutes, until the yeast softens and begins to form a creamy foam.
  2. Add the milk, flour, semolina flour, eggs, baking powder, and salt. Blend until the mixture is smooth, about 1 minute. Leave the mixture in the blender to rest for about 30 minutes.
  3. Heat a 5-inch nonstick skillet over medium-low heat. Blend the pancake mixture for about 10 seconds, to remix, and scoop 1/4 to 1/3 cup of batter into the heated skillet. Cook the beghrir until bubbles have formed and popped, and the top of the pancake is no longer shiny, about 3 minutes. Do not flip. Adjust the heat as necessary so that the bottoms of the pancakes are just starting to brown when the tops are dry. Blend the batter for 10 seconds or so after cooking 3 or 4 pancakes, to keep the batter fluffy.
  4. To make the sauce, place the butter, honey, and flower-water flavoring in a microwave-safe bowl, and microwave on High setting until the butter is melted and the honey is hot, about 1 1/2 minutes. Stir the sauce, and drizzle about 1 tablespoon over each warm pancake to serve.

Nutrition Facts

Calories227kcal
Protein7.96%
Fat28.25%
Carbs63.79%

Properties

Glycemic Index
35.95
Glycemic Load
20.71
Inflammation Score
-3
Nutrition Score
6.1947825654693%

Nutrients percent of daily need

Calories:227.02kcal
11.35%
Fat:7.28g
11.21%
Saturated Fat:4.24g
26.53%
Carbohydrates:37.01g
12.34%
Net Carbohydrates:36.11g
13.13%
Sugar:18.6g
20.67%
Cholesterol:44.77mg
14.92%
Sodium:329.86mg
14.34%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.62g
9.24%
Selenium:18.94µg
27.05%
Vitamin B1:0.22mg
14.95%
Folate:51.8µg
12.95%
Vitamin B2:0.21mg
12.27%
Manganese:0.18mg
8.93%
Phosphorus:83.31mg
8.33%
Vitamin B3:1.56mg
7.81%
Iron:1.39mg
7.72%
Calcium:75.94mg
7.59%
Vitamin A:247.47IU
4.95%
Fiber:0.91g
3.62%
Vitamin B5:0.35mg
3.55%
Magnesium:13.21mg
3.3%
Vitamin B12:0.19µg
3.12%
Zinc:0.46mg
3.09%
Copper:0.06mg
2.93%
Potassium:91.92mg
2.63%
Vitamin B6:0.05mg
2.56%
Vitamin D:0.37µg
2.47%
Vitamin E:0.29mg
1.95%
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