Moroccan
⭐ Highly Rated
25 minmedium
MoroccanBreakfast
Recipe Story
origins & traditionsBeghrir are iconic Moroccan pancakes celebrated throughout North Africa for their unique spongy texture filled with tiny holes that perfectly absorb syrups and melted butter. Made from a simple batter of semolina flour and yeast, these golden pancakes are cooked only on one side, creating their signature honeycomb surface. Traditionally served for breakfast or afternoon tea, beghrir are often drizzled with a combination of melted butter and honey, but this version features a fragrant orange blossom syrup that adds a delicate floral note. The batter requires minimal resting time, and the cooking process is straightforward, making these pancakes an accessible introduction to Moroccan cuisine. Their naturally dairy-free composition and light texture make them perfect for serving with various toppings from savory to sweet.
Instructions
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In a large mixing bowl, combine 1 cup semolina flour, 1/2 cup all-purpose flour, 1 teaspoon sugar, 1 teaspoon active dry yeast, 1/2 teaspoon salt, and 1/2 teaspoon baking powder. Whisk together until well combined.
Gradually add 2 cups warm water while whisking continuously to create a smooth, lump-free batter. The consistency should be thin and pourable, similar to crepe batter.
Cover the bowl with a clean kitchen towel and let the batter rest in a warm place for 15 minutes. The batter will become slightly foamy and bubbly.
While the batter rests, prepare the orange blossom syrup by combining 1/2 cup honey, 2 tablespoons water, 1 teaspoon orange zest, and 1 teaspoon orange blossom water in a small saucepan. Heat gently until warmed and well combined, then set aside.
Heat a non-stick skillet or crepe pan over medium heat. Do not add oil or butter to the pan.
Once the pan is hot, pour 1/4 cup of batter onto the center of the pan. Do not spread it; let it spread naturally into a 4-5 inch circle.
Cook only on one side until the surface is covered with holes and the pancake is set and dry on top, about 2-3 minutes. Do not flip.
Remove the pancake and place it on a serving plate with the holey side facing up. Repeat with remaining batter.
Serve the beghrir warm, drizzled generously with the orange blossom syrup. Optionally brush with melted butter before adding syrup.
Beghrir Semolina Pancakes with Orange Blossom Syrup
4.4 (37)
Traditional North African sponge pancakes known for their distinctive honeycomb texture, served with aromatic orange blossom syrup. Light, fluffy, and naturally dairy-free.
medium
35 min
4 servings
Ingredients
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Batter
- 1/2 cups flour, all-purpose
- eggs, none
- 1/2 teaspoons salt, none
Syrup
- 1/2 cups honey, none
- 1 pieces orange, zested
- 1 teaspoons vanilla-extract, none (optional)
Serving
- 2 tablespoons butter, melted (optional)
Chef Tips
expert advice•The key to perfect beghrir is achieving the right batter consistency - it should be thin enough to spread easily but thick enough to create those characteristic bubbles.
•If your batter is too thick, add water one tablespoon at a time.
•Never flip beghrir; they are cooked only on one side, which creates their unique texture.
•The pan must be completely clean and dry with no oil for the holes to form properly.
•If holes do not appear, your pan may be too hot or too cool, or the batter may need more resting time.
•For a traditional presentation, stack the pancakes with the holey side up so they can absorb maximum syrup.
•These pancakes are best served fresh but can be made ahead and reheated.
•Orange blossom water can be found in Middle Eastern markets or specialty stores; if unavailable, substitute with rose water or vanilla extract.
•For variation, serve with honey and melted butter, date syrup, or even savory toppings like soft cheese and olives.
