About This Dish
A simplified version of the traditional thousand-hole pancake that uses baking powder instead of yeast, cutting preparation time dramatically. While purists prefer the yeast version for its slightly tangy flavor and more pronounced holes, this quick version is what busy Moroccan mothers make on weekday mornings when time is short. The result is still a beautifully holey, spongy pancake that soaks up butter and honey magnificently. This recipe has become increasingly popular as modern Moroccan life demands faster cooking times without sacrificing the beloved flavors of tradition.
Ingredients
- 200 g Fine semolina
- 100 g All-purpose flour
- 500 ml Warm water
- 2 tsp Baking powder
- 1 tbsp Sugar
- 1/2 tsp Salt
- 1 Egg
Instructions
- 1
Blend all ingredients in a blender until perfectly smooth.
- 2
Let rest 5 minutes — the batter should be thin and pourable.
- 3
Heat a non-stick pan over medium heat. Do not oil.
- 4
Pour batter in a thin layer. Holes will form as it cooks.
- 5
Cook one side only until surface is set and covered in holes. Do not flip.
- 6
Serve warm with butter and honey.
Tips & Tricks
- This version works faster but has slightly smaller holes than the yeast version.
- The egg helps bind the batter and gives a slightly richer flavor.
- Perfect for when you want baghrir but do not have time to wait for yeast.