Baghrir

Morocco and Algeria (Berber semolina pancake tradition)

Baghrir are Morocco's 'thousand holes' pancakes — thin, spongy semolina pancakes cooked on one side only, with a surface covered in hundreds of tiny holes created by the carbon dioxide from yeasted batter and the evaporation of steam through the batter's surface. They look similar to crumpets and are made by the same principle: a liquid, yeasted batter is poured onto a hot pan and cooked without flipping until the top surface is completely set through the holes. The one-side cooking preserves the delicate, open texture — flipping would close the holes and make the pancake dry. Baghrir are served with a dipping sauce of heated honey and smen (fermented butter) into which they are dunked.

The canonical serving is with warm honey-and-smen dipping sauce: the rich, pungent fermented butter against the sweet honey and the porous, slightly sour baghrir creates a complete textural and flavour experience.