Moroccan · Breakfast
Beghrir (Moroccan Thousand-Hole Pancakes)
Beghrir are the spongy semolina pancakes riddled with tiny holes that soak up honey-butter like a sponge — cooked on one side only so a fine yeast-and-semolina batter bubbles up into a lacework of craters. Light, tangy and tender, they are a Marrakech breakfast and Ramadan favourite, served warm under a pour of melted butter and honey.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 5
- Level
- Medium
Ingredients
- 250 g fine durum semolina
- 80 g plain flour
- 1 tsp instant yeast
- 1/2 tsp baking powder
- 1 tsp sugar, 1/2 tsp salt
- About 600 ml warm water
- For serving: 100 g butter melted with 4 tbsp honey
Method
- 1
Blend the batter
Put the semolina, flour, yeast, baking powder, sugar, salt and warm water in a blender and blend 1–2 minutes to a smooth, pourable, cream-like batter with no lumps. Blending is what develops the fine texture that makes the holes.
- 2
Ferment
Cover and leave in a warm place 20–30 minutes until the surface is foamy and bubbling — this rise is essential for the holes to form.
- 3
Cook one side only
Heat a small, dry non-stick pan over medium. Pour in a ladle of batter to form a round; do not spread or flip it. Within a minute the surface erupts with tiny holes and sets from wet to matte.
- 4
Lift when set
The beghrir is done when the whole top is covered in open holes and no wet batter remains — the underside is pale gold. Lift onto a cloth in a single layer so they don't stick.
- 5
Serve
Warm the butter and honey together and pour generously over the beghrir. Serve immediately while spongy and warm.
Chef's tips
- A truly pourable, blended batter and a proper foamy ferment are the two secrets to lots of holes.
- Cook on a dry, medium pan; too hot and the batter sets before the holes open, too cool and they never form.
- Never flip beghrir — they cook entirely from the bottom while the top steams into its holey top.
Frequently asked questions
Why does my beghrir have no holes?
The usual causes are a batter that is too thick, a yeast mixture that hasn't foamed enough, or a pan that is too hot or too cold. The batter should pour like thin cream, be well fermented and foamy, and cook on a steady medium heat.
Are beghrir the same as crumpets?
They share the one-sided, holey cooking method, but beghrir are made from semolina and are thinner, more delicate and eaten sweet with honey-butter, while crumpets are a thicker, chewier flour-based British bread.