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Moroccan Semolina Pancakes

Moroccan semolina pancakes with orange segments and sauce in a blue plate
Kanchan Dilip
Moroccan Semolina Pancakes, also known as beghrir or baghrir, are made with a nourishing blend of semolina, spelt flour, and white whole wheat flour. Whole grains are loaded with fiber, lending the pancakes a hearty texture. These pancakes feature the signature honeycomb surface, which soaks up the drizzle of honey-butter syrup. Laced with orange zest and honey, they are garnished with orange segments and crushed hazelnuts. Experience the comforting taste of these traditional beghrir-inspired soft and airy pancakes for breakfast - served with your favorite syrup and toppings!
5 from 3 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Resting time 30 minutes
Total Time 50 minutes
Course Breakfast
Cuisine North African
Servings 6
Calories 173 kcal

Equipment

  • stand mixer, griddle

Ingredients
 
 

For the pancake batter:

  • 2¼ oz white whole wheat flour
  • 1 oz semolina
  • 1 oz spelt flour
  • ¼ tsp salt
  • 1 tsp baking powder sifted with spelt flour
  • 3½ fl oz warm water
  • ¼ oz active yeast
  • 1 tsp honey
  • 1 egg
  • 2½ fl oz warm milk
  • ¼ tsp orange zest
  • 1 tbsp avocado oil

For the garnish/syrup:

  • 6 orange segments
  • ¼ cup hazelnut crushed
  • 3 tbsp butter unsalted
  • 2 tbsp honey

Instructions
 

How to make the pancake batter:

  • Prepare the ingredients.
    measured ingredients in bowls
  • Mix the dry ingredients in a stand mixer. In a separate bowl, lightly whisk the wet ingredients and add them to the stand mixer. Whisk the ingredients for the batter using the whisk attachment of the stand mixer for 3-4 minutes. Cover the bowl with a damp cloth and set aside in a warm place for 30-45 minutes, allowing the batter to rise or double in bulk.
    pancake batter

How to make the pancakes:

  • Heat a griddle and pour half a cup of the batter. Cook on medium to low heat.
    pancake with jiggly center
  • Allow the pancakes to cook thoroughly and then remove them from the heat. For this type of pancake, there is no need to flip them.
    pancake completely cooked

How to make the honey-butter syrup:

  • Prepare the ingredients.
    measured ingredients in bowls
  • In a pan, sauté the orange segments with butter for a minute. Turn off the heat and add the honey and mix well.
    orange segments in a pot with honey
  • Place an orange segment on each pancake, and pour some of the honey-butter syrup on the pancake. Garnish them with hazelnuts.
    moroccan semolina pancakes on a blue plate

Notes

  1. The batter must not be too thick or too runny. If it is too thick and not pourable, add some milk.
2. If you are not using a nonstick pan, grease the griddle with walnut or peanut oil to prevent the pancakes from sticking.
3. Do not cook the pancakes on high heat. Medium to low heat will help cook the pancakes evenly on the bottom.
4. Lower the heat when bubbles appear on the pancakes. This will prevent them from getting burned on the bottom.

Nutrition

Calories: 173kcalCarbohydrates: 24gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 28mgSodium: 116mgPotassium: 114mgFiber: 3gSugar: 9gVitamin A: 83IUVitamin C: 7mgCalcium: 33mgIron: 1mg
Keyword Baghrir, Beghrir, Moroccan Pancakes, Moroccan Semolina Pancakes, Pancakes, Whole wheat pancakes
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