• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Haricoco
  • About
  • Recipes
  • Regions
  • More...
  • Nav Social Menu

    • E-mail
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • About
  • Recipes
  • Regions
  • More...
    • E-mail
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Regions
    • More...
    • E-mail
    • Facebook
    • Instagram
    • Pinterest
  • ×

    HOME » Moroccan food » '1000 hole' pancakes (Beghrir)

    '1000 hole' pancakes (Beghrir)

    May 4, 2020 · Leave a Comment

    Jump to Recipe - Print Recipe

    I love these tender, spongy, melt-in-the-mouth pancakes. They are a great Moroccan breakfast, traditionally topped with a mixture of butter and honey, but evenly delicious with jam or maple syrup. For me they are an unmissable part on a Moroccan breakfast table.

    beghrir with jam
    Beghrir, a thousand hole pancake

    Estimated reading time: 2 minutes

    Jump to:
    • 🥞 Ingredients
    • 🔪 Instructions
    • 📋 Recipe
    • Beghrir, Moroccan pancakes

    🥞 Ingredients

    • fine semolina
    • plain flour
    • sugar (caster sugar)
    • active dry yeast
    • salt
    • warm water
    • baking powder

    🔪 Instructions

    The yeast in the batter makes the batter to bubble while cooking. This is how it gets all the holes, and therefore this amazing spongy texture. Beghrir is always cooked on one side. It only take a few minutes, when you see that the batter is not wet any more on the top you know your Moroccan pancake is ready.

    An important part of the cooking process is not to swirl the pan around like you would do with a crepe. Rather pour in the batter and just leave it. You can decide on your preferred size. Such as multiple small Beghrir in saucer sizes, or either one or two large.

    If your pancake does not 'bubble' it is most likely that the batter is too thick. You can try to add 1 or 2 tablespoons of water to your batter, and leave it to rest for 10 more minutes. It might also be that you have rested the batter too long, and that the yeast has already bubbled too much while resting the batter. It might take some trials before you learn the right consistency and resting time. Not every yeast works the same.

    Beghrir keep well if they are wrapped in plastic and left at room temperature. So enjoy them as an afternoon snack or either keep them for your next day breakfast.

    For more Moroccan bread recipes, check out;

    • Khobz
    • Msemen
    • Batbout

    Beghrir is part of; 'Travels of taste'. Using our taste buds to travel the world and discover the use of our senses and imaginations to meet other cultures through food. Imagine the hustle & bustle of the souks, and get a taste of the amazing flavours Morocco has to offer. Check out my full Moroccan 'travels of taste' post; >>> Morocco - the flavours of the souks

    Try these delicious Moroccan pancakes, and add @haricoco1 to your instagram post, I love to see your Beghrir creations.

    📋 Recipe

    Beghrir moroccan pancakes

    Beghrir, Moroccan pancakes

    Print Pin Comment
    Prep Time: 30 minutes
    Cook Time: 15 minutes
    Total Time: 45 minutes
    Servings: 6
    Calories: 119.3kcal

    Ingredients

    • This recipe makes approx. 6 beghrir;
    • 145 g fine semolina
    • 45 g plain flour
    • ½ teaspoon sugar caster sugar
    • ½ tablespoon active dry yeast
    • ½ teaspoon salt
    • 355 ml warm water not hot
    • 1 teaspoon baking powder

    Instructions

    • Mix all ingredients into a smooth batter, you can use a blender for this or use an electric whisk. -The thickness of the batter is like a cream, if the batter is too thick it won't create the holes.
    • Leave the better to rest for 30 minutes
    • lightly grease a non-stick pan. heat to high heat.
    • Pour in a small amount of batter, to make approx. 12-14cm ( 5 inch) pancakes. Don't move around the pan like you would do with a crepe.
    • The Beghrir should start bubbling and drying straight away. Once their are no longer wet spots on the top side, the beghrir is ready (approx. 1 - 2 minutes)
    • Do not flip over! And do not pile them up straight away after cooking, as they will stick together.
    • Serve warm with maple syrup or jam.

    Nutrition

    Serving: 2g | Calories: 119.3kcal | Carbohydrates: 24.27g | Protein: 4.24g | Fat: 0.4g | Saturated Fat: 0.06g | Sodium: 216.15mg | Fiber: 1.42g | Sugar: 0.37g | Calcium: 6.39mg | Iron: 2.75mg
    Tried this recipe?Let us know how it was!

    More Moroccan food

    • zaalouk, aubergine salad
      Zaalouk, Easy & delicious Moroccan aubergine salad
    • Msemen
      Vegan Msemen, Moroccan breakfast
    • khobz
      Khobz (Moroccan bread), Make your own!
    • vegetable tagine pre cooking
      Vegetable tagine, full of flavour!

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Plant based food & wine pairing

    The Author

    bio picture

    Living on the Mediterranean and Passionate about plant based cooking with local and seasonal produce, home brewing and wine pairing. Living the good life, while keeping the planet in mind! >> find out more...


    Latest posts

    • pumpkin risotto
      Vegan pumpkin risotto, without rice.
    • pickled red onions in a jar
      Pickled red onions. A must-have in your fridge
    • roasted beets from oven
      Roasted Beetroots, use in so many ways!
    • Cauliflower rice
      Cauliflower rice, low calorie and Not Boring!
    • miso&mushroom soup
      Chinese miso & mushroom soup, Umami rich
    • burned aubergine curry Top
      Burnt aubergine curry (without a gas hob), Super tasty!
    • vegan shepherds pie portion
      Vegan Shepherd's pie, Umami rich comfort food
    • Tarragon croquette
      Tarragon croquette with smoky puree


    Vegan for Foodies

    More time to advance your cooking skills? Gourmet vegan cooking for creative brains...

    • pumpkin risotto
      Vegan pumpkin risotto, without rice.
    • Tarragon croquette
      Tarragon croquette with smoky puree
    • ratatouille filo purse
      Ratatouille filo purse, a taste of the Mediterranean!
    • black garlic spelt with broccoli
      Black garlic spelt with broccoli, a deliciously nutty dish

    Plant based food & wine pairing

    The Author

    bio picture

    Living on the Mediterranean and Passionate about plant based cooking with local and seasonal produce, home brewing and wine pairing. Living the good life, while keeping the planet in mind! >> find out more...


    Latest posts

    • strawberries and pepper tasting platter
      Unique strawberry tasting, A true experience!
    • vegan meatballs, aubergine balls
      Vegan meatballs (Aka Aubiballs)
    • peanut sauce in bowl
      The Best, Saté sauce (peanut sauce) Easy to make
    • vegan burger
      Delicious vegan burger, great for the bbq or grill!
    • Vegan Borscht soup
      Vegan Borscht, delicious & rich, with wine pairing
    • carrot and coriander soup
      Spicy roasted carrot & coriander soup. Easy and quick!
    • sustainable internet usage
      Sustainable internet usage in 2021
    • vegan basil pesto
      Vegan Pesto, simple and easy to make


    Vegan for Foodies

    More time to advance your cooking skills? Gourmet vegan cooking for creative brains...

    • pumpkin risotto
      Vegan pumpkin risotto, without rice.
    • Tarragon croquette
      Tarragon croquette with smoky puree
    • ratatouille filo purse
      Ratatouille filo purse, a taste of the Mediterranean!
    • black garlic spelt with broccoli
      Black garlic spelt with broccoli, a deliciously nutty dish

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    Sign up! And get the most out of it

    Contact

    • Contact
    • Services
    • Work with me

    Copyright © 2019 - 2022 HARICOCO

    Haricoco data and cookie consent
    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    Cookie settingsACCEPT
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT