RCI-BR.008.0010.001
Baghrir, Algerian Pancakes
Baghrir, Algerian Pancakes from the Recidemia collection
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- kg of semolina flour1 unit
- 6 unit
- of tepid milk (a liter is 4.23 cups)1 liter
- of tepid water1 liter
- packets of yeast dissolved in tepid water2 unit
- 1 tablespoon
- Olive oil for cooking1 unit
- 1/2 cup
- 1/2 unit
Method
1
Combine semolina flour, eggs, salt, and dissolved yeast packets in a large bowl, mixing well to incorporate all ingredients.
2
Gradually add the tepid milk and tepid water alternately to the flour mixture, stirring continuously until a smooth, pourable batter forms similar to crêpe batter.
5 minutes
3
Cover the bowl with a clean cloth and let the batter rest in a warm place for 15-20 minutes to allow the yeast to activate and create air pockets.
15 minutes
4
Heat a non-stick skillet or crêpe pan over medium heat and lightly oil it with olive oil.
5
Pour a thin ladle of batter into the center of the hot pan and tilt it immediately in all directions to spread the batter evenly into a thin, round pancake.
2 minutes
6
Cook for 2-3 minutes until the bottom is set and the top surface appears dry with characteristic small holes (the holes are created by the yeast fermentation).
3 minutes
7
Flip the baghrir gently and cook the other side for 1-2 minutes until lightly golden, then transfer to a plate.
8
Repeat with remaining batter, lightly oiling the pan as needed between pancakes.
20 minutes
9
Heat the honey and butter together in a small saucepan over low heat until the butter melts and combines with the honey.
3 minutes
10
Stack the warm baghrir on a serving platter and pour the warm honey-butter mixture over them, allowing it to soak in.
11
Serve the baghrir hot and enjoy immediately, tearing into pieces as desired.