These delicious pancakes are prepared from semolina flour, white flour, yeast, sugar, and lukewarm water.
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Making the batter place all the following ingredients (corn flour, rice flour, dry yeast, baking powder, salt, sugar, and vinegar) in a bowl and mix together
Add lukewarm water and mix. Keep adding the rest of the water a little at a time and keep mixing, until you reach the desired consistency.
In a blender, place the batter and mix until you have a soft mixture, about the same consistency as a french crepe.
Place the batter in a bowl, cover with a clean towel, and let it rest for 20 minutes in a warm place to let it fermentate.
Heat a nonstick pan on medium heat, give a quick stir to the batter and pour 1/2 cup of it into the center of the pan.
Spread the batter evenly into a disc, you will be noticing the holes forming at the surface as the batter is getting cooked.
The baghrir is done when the surface looks dry and does not feel wet or sticky anymore.
Do not flip, baghrir is cooked only from one side. Now place the baghrir on a flat surface in a single layer, preferably on a clean cloth and not on top of one another as it has a tendency to stick.
Serving serve the baghrir warm with some hot syrup made of melted butter and honey mixed together or for fewer calories, you can serve it with warm honey alone to keep it healthy.