Algerian Baghrir

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Introduction

Baghrir is a North African pancake with a distinctive honeycombed texture on top—the result of baking powder creating tiny holes as the batter cooks. You make a simple yeast batter, let it rise briefly, then cook each pancake on one side only, which gives you that characteristic porous surface that soaks up butter and syrup. It’s a straightforward weeknight breakfast or brunch that comes together in under an hour.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes (plus 15–20 minutes resting time)
• Servings: 4

Ingredients

• 2½ cups semolina
• ½ cup plain flour
• 15 g instant yeast
• 15 g white granulated sugar
• 7 g table salt
• 1 egg
• 4 cups warm water
• ½ tsp baking powder

Instructions

1. Combine the semolina, flour, yeast, sugar, and salt in a bowl.
2. Mix in the water and egg until you get a smooth batter.
3. Set batter aside, and let rest for 15-20 minutes or until doubled in size.
4. Thin with a little water if necessary, then whisk in the baking powder.
5. Heat a skillet over medium heat.
6. Lightly grease the skillet, then dollop in enough batter to make a few small pancakes.
7. Cook the pancakes on one side until the top is covered in holes and fully cooked. Do not flip and cook on the second side.
8. Remove baghrir from the pan, and repeat the cooking process with any remaining batter.
9. Serve with butter.

Variations

Honey drizzle: Warm honey with a pinch of ground cinnamon and drizzle it over the cooked pancakes instead of (or alongside) butter for a traditional North African finish.

Thinner pancakes: Add an extra ½ cup of water to the batter before cooking to create thinner, more delicate pancakes with a larger surface area of holes.

Spiced batter: Stir ½ teaspoon of ground anise or fennel seeds into the dry ingredients before mixing the wet components for a subtle aromatic note.

Larger batches: Double or triple the recipe and freeze cooked pancakes in a single layer, then reheat them gently in a low oven or skillet without loss of texture.

Orange-scented butter: Mix softened butter with finely grated orange zest and serve alongside the pancakes for a bright citrus flavor.

Tips for Success

Watch the resting time carefully: The batter needs to roughly double in size to develop the right fermentation flavor and rise. If your kitchen is cool, this may take up to 25 minutes; if it’s warm, check at 15 minutes so it doesn’t over-proof.

Use warm water, not hot: Water that is too hot will kill the yeast; aim for about 110°F (43°C), roughly the temperature of a comfortable bath.

Dollop, don’t spread: Drop the batter in small mounds and let it spread slightly on its own. This helps the holes form more evenly than if you try to flatten it with a spatula.

Don’t flip: The holes only form on the top side because the baking powder creates gas in the upper layers. Flipping will compress them and ruin the texture.

Test doneness visually: The pancake is ready when the entire top surface is covered in small holes and the underside is light golden. If the top is still smooth or shiny, it needs another 10–15 seconds.

Storage and Reheating

FAQ

Can I make the batter ahead of time?

Yes. Mix the dry ingredients the night before and store them in an airtight container. In the morning, combine with the water and egg, then proceed with the recipe. The batter itself should not be left more than 1–2 hours before cooking, or it will over-ferment.

What if my batter doesn’t rise during the resting period?

Check that your yeast is fresh (instant yeast loses potency after 6 months) and that your water was warm but not hot. If the kitchen is very cold, move the bowl to a warmer spot (above a radiator or in an oven with the light on) and try again.

Can I use all-purpose flour instead of semolina?

Semolina gives baghrir its distinctive nutty flavor and slightly grainy texture. If you must substitute, use an equal weight of all-purpose flour, but accept that the flavor and mouthfeel will be milder.

Why are there no holes on my pancakes?

Holes form when the baking powder creates gas in the upper layers as the pancake cooks. If you see no holes, your baking powder may be old or expired. Also ensure you’re not flipping the pancakes and that your skillet heat is medium, not too low.